Spaghetti on Spaghetti with Mushroom "Meatballs"

In a 350 degree oven:
place a whole spaghetti squash in stoneware with an inch or two of water. Cook for about an hour until skin dents in and interior feels soft.

In a cast iron skillet:
1 lb ground beef
1 medium onion
2 Tbs rich flavored extra virgin olive oil
Add:
1 can tomato paste
1 can diced tomato
2 tsp garlic
1/2 tsp Worcestershire sauce
1/8 tsp dried basil
1/8 tsp dried parsley
1/8 tsp dried oregano
1/8 tsp italian seasoning
sea salt and veggie pepper
Optional:
dash of black vinegar
1 Tbs medium salsa
1 tsp sugar or agave

While sauce is simmering on low, take cooked squash out of oven and put to the side. Coat a baking sheet with olive oil, place portabella (baby or large) mushrooms top down in oil and fill mushrooms halfway with oil, sprinkle on sea salt, veggie pepper, and garlic. Bake 5-10 minutes.

Dish spaghetti squash, top with sauce, place mushrooms on the side, and a few fresh basil leaves for added flavor and health!

Have been wondering if my insatiable sweet tooth is the way it is because my body is craving nutrients and/or minerals. Maybe it will be conquered if I keep this up. On the second hand, probably not since the whole process of creating and baking deserts is just as sweet and eating them!

Keep on experimenting!