I use the same sauce recipe for both my zucchini lasagna and spaghetti squash. It takes a few hours to boil down the tomato juice to get an appropriate consistency, but it is very worth it! You can double the recipe and freeze half of the sauce for later use.
1 lb ground beef
1/2 cup onion, minced
4 cloves garlic (I put through a garlic press)
20 ounces tomato juice (or 2 boxes of Pomi strained tomatoes)
2 fresh tomatoes diced
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried parsley
salt to taste
pepper to taste
Brown beef with garlic and onions.
Add tomato juice and remaining ingredients.
Let sauce simmer uncovered for 2-3 hours on low (be careful, it will splatter) or until thickened.
Serve over cooked spaghetti squash with Parmesan cheese.