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Carefully remove the spaghetti squash from the oven. Once it's cool enough to handle, cut it in half lengthwise, being mindful of the steam.
While the squash cools, start the ragu. In a large saucepan, warm 1 tablespoon of ghee over medium heat.
Return the beef to the pan. Stir in half of the minced rosemary, parsley, oregano, and sage, along with the bone broth and strained tomatoes. Bring the mixture to a simmer and cook for another 15 minutes.
Stir in the apple cider vinegar and a generous pinch of salt and pepper. Taste and adjust seasoning if needed.
Remove the ragu from the heat. Go back to the squash: once it's cool enough to handle, scoop out the seeds and sprinkle a pinch of salt into each half. Use a fork to scrape out the cooked strands, creating spaghetti-like ribbons. Divide these evenly into four large dinner bowls.
Top each bowl of squash with about 1 cup of the ragu and the remaining fresh minced herbs. If you like, finish with a sprinkle of Parmesan cheese.
Per serving
Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
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