Spaghetti Squash with Burrata Cheese and Zoodles

Ingredients

1 package organic grass fed ground beef

2 Italian sausages ( optional) casings removed

1/2 onion diced

1/2 green pepper chopped

1/2 red pepper chopped

1-2 whole spaghetti squash roasted or microwaved ( seeds removed and flaked)

1 teaspoon fennel seed

1 clove garlic minced

1 cup grape tomatoes

Extra Virgin Olive oil

1 /2 jar premium tomato sauce

2 zucchinis curled

Fresh basil

12 large shiitake mushrooms, stems removed and sliced

Burrata cheese

Directions

1. Pierce the squash and microwave for about 6 minutes then turn for another six pending on size.
   Cool for 20 minutes than sliced lengthwise and remove seeds. Add to Bowl and toss with course salt and fresh ground pepper.
2. In a large sauté pan brown grass fed organic ground beef. Drain any fat and add to pot. Add minced garlic, onions, peppers and fennel seed. Simmer for 3o minutes.
3. Using a vegetable spiralizer, curl 2 zucchinis.
4. Sauté mushrooms and zucchini with olive oil (wait to season until cooked).
5.  Arrange spaghetti squash on the center of the plate. Top with sauce, then top with shiitake mushrooms and zucchini. Finish off with Fresh mozzarella and basil. Drizzle with olive oil.