Paleo "Spaghetti" with Homemade Marinara

This was a quick and easy first attempt at a Paleo marinara sauce with things I had in my cupboards and fridge. Feel free to increase or decrease spices as you see fit, but I like lots o' spice. You can also experiment with different spices or add fresh ones if you have them. The balsamic is what gives it some sweetness in place of sugar, so add more if you like it sweeter. I easily could have eaten another bowl, so if you have a big appetite (or are feeding lots of people) (or want leftovers), double everything. Otherwise, it was really satisfying and I didn't miss the "real" pasta at all.

Paleo "Spaghetti" with Homemade Marinara

Sauce:
2 T bacon grease or fat of your choice
1 medium onion, chopped
4 cloves garlic, minced
2-6oz cans tomato paste
2-4 tomato paste cans full of water
1 T dried basil
1 T dried parsley
1 T dried oregano
1 t sea salt
1 t black pepper
2 T balsamic vinegar
1 fresh tomato, chopped (if you have it; I had half and used that)

1 lb. grass-fed ground beef

"Pasta"
1 acorn squash (or butternut or spaghetti squash, whatever you like)

Making the Sauce:
1. In a medium stainless steal pan, melt bacon grease over medium-high heat. When it's hot, saute onions for about 5 minutes, until translucent.
2. Add garlic and saute until it's fragrant (1-2 mins).
3. Add tomato paste and 2 cans of water. Stir until incorporated.
4. Add all spices, balsamic, and fresh tomato.
5. Turn down heat to low; simmer (the longer the better - I did about an hour and a half, but if you're short on time, give it at least half an hour.
6. Keep an eye on it - if it gets too thick, add another can of water.

Making the "Pasta"
6. While your sauce is simmering, preheat oven to 350 degrees F.
7. Cut squash in half, scrape out seeds and guts* and place cut side down in a baking dish. Add 1 cup of water. Cook for 30-45 mins, or until a fork easily pierces the skin and squash is squishy.

7.5. *Separate seeds from guts (yes, that's the technical term) and roast them with a little olive oil and salt in a 200 degree F oven for ~20 minutes, until lightly browned and crispy. Voila - you have your crunchy, salty TV snack for later!

Beef/Sauce:
8. When squash has about 15 minutes left, brown ground beef in a separate pan. Drain, if necessary.
9. Add to simmering sauce and stir occasionally.

Putting it all together:
10. When squash is squishy (and cool enough to handle), scrape it out of the skin and divide evenly between bowls.
11. Top with the beefy sauce.
12. Enjoy!