Set the oven to broil and place the whole spaghetti squash on a baking pan. Transfer to the oven, and broil for 15 minutes on one side. Then turn over and broil for another 15 minutes. You’ll know it’s done when it gives a bit to pressure. Remove the spaghetti squash from the oven and cut in half, taking care that the steam doesn’t burn your hands.

While the squash is cooking, make the sauce. In a large sauce pan over medium heat, warm 1 tablespoon of ghee. Add ground beef and cook until just brown. Remove meat from pan and set aside.

Add 2 teaspoons extra virgin olive oil and the chopped leek to the pan and cook, stirring, until tender, about 3 minutes.

Add the meat back to the pan. Stir in half the herbs, bone broth, and strained tomatoes. Turn the heat to a simmer and cook for another 15 minutes. Then add apple cider vinegar and a generous pinch of salt and pepper to the sauce and stir to combine. Remove from the heat.

When the squash is cool enough to handle, remove the seeds and sprinkle a pinch of salt into each half. Fluff with a fork to remove the stringy part of the squash. Divide evenly into four large dinner bowls to create the “spaghetti.”

Top each bowl of squash with about 1 cup of sauce and the remaining fresh herbs. Finish with cheese, if using.