Spaghetti with Squash Puree

In a pot filled with water, boil squash until very soft. Remove squash from pot; drain. Transfer to a bowl then mash with a fork or purée in a food processor. Set aside.

In a frying pan, heat olive oil and sauté onions. Do not let it brown. Add carrots and celery. 

 Add ground beef and cook until brown. Using a spoon, remove excess oil from the pan.

Add diced tomatoes, basil, and water. Season with salt and pepper. Let mixture simmer for about 15 minutes.

 Add squash purée and simmer for another 5 minutes. 

Serve sauce with spaghetti. Sprinkle cheese on top and garnish with parsley before serving.