#1,256: Paleo Enchilada "Pasta"

I have tried and tried to enjoy spaghetti squash but have often not been successful.  I might enjoy it for one meal but then not the next.  I won't give up on this stuff though!  So when I found this recipe for enchilada "pasta" it looked too good not to try.  

Happily, I really loved this pasta.  Even Matthew ate a little bit of it (but only b/c he was eating it out of my bowl and thought he was being sneaky.  Whatever...he ate it! I changed up the recipe just a little bit to make it healthier but I still loved it.  I will definitely make this again. 

Sauce
1 medium onion, diced
3 garlic cloves, minced
3 large organic tomatoes, remove stems (I used a can of petite diced tomatoes)
2 tbls ghee
3 tbls chili powder
1 tbls cumin
1 tsp sea salt
1/4 tsp oregano
1/2 cup chicken stock
Meat
1 tbls ghee (I omitted)
2 lbs ground beef
1 can hatch chilies, mild or hot (I used a can of diced green chilies)
Extras
4 eggs, whisked (I omitted)
5lb spaghetti squash or 2.5 lb, cut in half an deseeded

Heat oven to 400 degrees. Cook spaghetti squash on a baking sheet rind side up for 20 minutes. (I had to cook mine for about 40 min).  Remove and turn oven down to 350 degrees. Once cooled, run a fork lengthwise to create noodles.
For the sauce, pulverize tomatoes in a blender (I did not do this step). In a large saucepan, melt 2 tablespoons ghee and cook onions until they turn light brown. Add in garlic and cook until fragrant. Mix in spices and cook for 30 seconds. Add in pureed tomatoes (petite diced) and chicken stock. Bring to a boil then simmer for 10-15 minutes.
In a large skillet, melt 1 tablespoon ghee (I omitted) then add in meat. Brown meat then toss in hatch chilies. In an extra large bowl, mix together meat, spaghetti squash noodles and sauce. Then stir in eggs (I omitted). Place in a large greased baking dish or two small dishes. Bake for 50-60 minutes.
Garnish with cilantro and serve with salsa.