Preheat your oven to 350 F
Cut your spaghetti squashes in half lengthwise
Using a spoon or squash scraper, scoop out all the seeds
Line 2 baking sheets with parchment paper and pour about 1/2 - 1 cup water into each pan
Place all 6 spaghetti squash halves facing down on the baking sheet, making sure to get some water underneath each
Bake spaghetti squash in the oven for 30-45 minutes, checking after 30 to see if its reached the desired consistency you want
While the spaghetti squash is baking, dice up your mushrooms and set aside
Dice up your fresh basil and set aside
On low to medium heat, brown your ground beef
Add the sliced mushrooms and continue cooking and stirring until it looks cooked through
Add all dry seasonings & fresh basil and mix everything together. Leave out a small amount of fresh basil for garnish at the end.
Add canned pumpkin and bone broth and mix well
Turn burner down to low and simmer for at least 15 minutes (or longer if you like!) until the flavours have mingled and the sauce has cooked down a bit
After taking your spaghetti squash out of the oven and letting it cool, scrape out each squash into a large bowl, or into 6 smaller containers if you are doing meal prep
Top spaghetti squash with sauce and serve