Paleo Baked Spaghetti

2 medium spaghetti squash, cooked and shredded into noodles
1 lb ground beef
1 large onion, diced
1 lb mushrooms, chopped

 tsp dried sage

1/2 tsp dried thyme

1/2 tsp minced fresh rosemary 

1/2 tsp garlic powder

1 tsp salt
28oz can crushed tomatoes or 8-10 oven roasted roma tomatoes

9 oz can tomato sauce
4 garlic cloves or 1 head of garlic oven roasted
1 handful fresh basil leaves or 1 tbsp dried basil

3 eggs

Preheat oven to 350. Slice spaghetti squash in half lengthwise and lay cut side faced down on a baking sheet. Bake about 40 min or until flesh is easily pierced with a fork. Once cooled enough, use a fork cross-wise to scoop out spaghetti strands. Set strands in a strainer or saute in a skillet to remove excess water.

Optional: Oil another baking sheet and slice tomatoes in half and place cut side down on sheet. Cut the top off a head of garlic, wrap bulb in foil and place cut side down. Bake the tomatoes and garlic for 40 min as well. Let everything cool. Peel skins off tomatoes and pop out garlic from peels. Place tomatoes and garlic in a blender to make homemade roasted garlic tomato sauce.

Preheat oven to 350 and grease a 13x9 baking dish. Saute onions and mushrooms in a skillet until softened, about 5 minutes. Add beef to skillet to brown. Add sage, thyme, rosemary, garlic powder and minced garlic. Saute 1 min until fragrant. Drain any excess grease. Turn off heat. Mix in tomato sauce, basil and add salt to taste.

Put spaghetti squash strands into a large bowl. Add spaghetti meat sauce and mix well. Next, add the eggs and mix until fully incorporated. Place spaghetti into casserole dish and bake for 40-50 minutes.