Low-Carb, Vegan Spaghetti Squash 'Bolognese'

• 1 (3 pound) spaghetti squash, halved and seeded
• 1 tablespoon olive oil
• 1/2 cup onion, chopped
• 1/2 pound vegetarian ground beef
• 1 (15 ounce) jar tomato sauce
• 2 tablespoons peanut butter
• 1 tablespoon dried oregano
• 1/2 teaspoon sweet paprika
• 1/2 teaspoon ground thyme
• 1/2 teaspoon tomato paste
• 1/4 teaspoon ground turmeric
• salt and freshly ground pepper, to taste

1. Pierce spaghetti squash halves all over using a fork. Place in a microwave-safe dish and cook in a microwave oven until softened, about 10 minutes.
2. Meanwhile, heat oil in a saucepan over medium heat and cook onion until soft and translucent, about 4 minutes. Add vegetarian ground beef, tomato sauce, peanut butter, oregano, paprika, thyme, tomato paste, turmeric, salt, and pepper and mix well. Simmer until sauce is heated through and starts to thicken, 5 to 10 minutes.
3. Shred squash flesh using a fork and distribute among 4 plates. Serve with the sauce.

olive oil, onion, ground beef, tomato sauce, peanut butter, oregano, sweet paprika, ground thyme, tomato paste, ground turmeric, salt

Taken from www.allrecipes.com/recipe/265559/low-carb-vegan-spaghetti-squash-bolognese/ (may not work)