Jenn's Spaghetti Sauce

3 lbs. ground beef
2 lg onions
2 cloves garlic
28 oz. diced tomatoes
3 Tbsp olive oil
3.5 tsp. Italian seasoning
1.5 tsp. chili powder
12 oz. tomato paste
1 tsp. oregano
2 tsp. salt
24 oz. tomato sauce
3 bay leaves
1/2 C. apple juice
dash of Worcestershire sauce

Saute onions in olive oil, add beef and cook through. add the remaining ingredients.

Spaghetti Squash Primavera

Got this off of The Thrifty Mama

Servings: 4 Servings
Total Time (median): tell us
Ingredients

* 1 Spaghetti; (3 lbs) squash
* 3 tb Olive oil; divided use
* 2 Garlic clove; minced
* 1/2 c Mushrooms; sliced
* 2 lg Tomatoes; coarsely chopped
* 2 ts Dried oregano
* 2 tb Olives; chopped
* 2 tb Pine nuts
* 1 ts Salt
* 1/2 ts Pepper
* 1 c Romano cheese; shredded


Preparation

Preheat oven to 375`F. Place spaghetti squash on a baing sheet. With point of a knife poke several holes in squash. Bake until tender to center when pierced with a knife, 55 to 60 minutes. Cut squash open and let stand until cool enough to handle. Meanwhile, in a large frying pan, heat 2 tbsp. olive oil over medium heat. Add garlic and mushrooms and cook until mushrooms turn limp, 2 to 3 minutes. Add tomatoes, oregano, olives, pine nuts, salt and pepper. Cook, stirring occasionally, until most of liquid evaporates, 3 to 4 minutes. Set aside. When squash is cook, discard seeds. With a fork, scoop out squash strands onto serving platter. Toss with remaining tablespoon of olive. Reheat sauce if necessary, and pour over squash. Sprinkle cheese on top. Serve hot. >From "365 Ways to Cook Vegetarian" by Kitty Morse; Harper Collins Publishers. Posted to JEWISH-FOOD digest by Nancy Berry on Apr 30, 1998