GFCFSF & Tomato-Free Spaghetti

I make this on Friday or Saturday nights because I'm usually out of fresh food by then! I got a case of this Ancient Harvest quinoa/corn spaghetti and keep it in the basement. I have ground meat frozen at all times, and now that we're tomato-free, I keep tomato-free tomato sauce in the fridge too. So this is easy to whip together. This is yummy and the kids like it. They eat up the whole package between the two of them. This is gluten-free, casein-free, soy-free, rice-free, and tomato-free. (It is NOT corn-free.)

Ingredients
1 package Ancient Harvest quinoa/corn spaghetti
Oil (olive, grapeseed, coconut, etc)
2 big soup-spoons worth of tomato-free tomato sauce
1/4 lb. ground meat (beef, turkey, chicken, buffalo...)
Chopped onions (as much as you want; optional though)
1 tsp. garlic powder
Salt to taste

Directions
For kids, break the spaghetti in half into the boiling water (makes it easier to eat, I think). Make spaghetti according to the package directions (it cooks in about 9 minutes). Drain in a colander and rinse with cold water (this stops it from cooking more and getting mushy). Put this aside, still in the colander.

In the pot you used to boil the spaghetti, put it back on the stove on medium heat and put some oil in. I use about 1/8 cup of oil. (We do Turkish style pasta, which is oily.) If you're using onions, sautee them in the oil. Next add the ground meat and brown it. Once it's brown, add the tomato-free tomato paste, some salt, and the garlic powder. Mix it all up. Now add the spaghetti and mix till it's all blended.

Now taste it. Add salt until you have a nice flavor going on. Serve it up in bowls!