Heat 1 tbsp olive oil in a large cast iron or nonstick pan over medium-high heat. Sauté the onions until they are soft.

Add the garlic and cook until soft.

Transfer to a deep roasting pan or oven-safe baking dish.

Sauté each of the other vegetables separately, adding more oil as needed, until each is golden.

Transfer as you finish to the baking dish.

Add the tomatoes, uncooked, and thyme, and season with a tiny amount of salt and a generous amount of black pepper. Drizzle with additional olive oil. Stir to combine.

Bake at 350F/180C/gas mark 4 for about 40 minutes until soft and tender.

Stir in a handful of torn basil leaves before serving.

Wash one squash. Slice off each end, then slice lengthwise.

Use a spoon (grapefruit spoons work great for this) to scrape out the seeds and stringy bits. Spray or oil the cut side of the squash, then place cut side down on a baking sheet lined with parchment paper or a silicone liner.

Roast at 350F/180C/gas mark 4 for 35-45 minutes until fork tender.

Let cool enough to handle.

Use a fork to separate the flesh into spaghetti-like strands. Compost or toss the skin.

Heat 1 tbsp coconut oil over medium-high heat in a cast-iron frying pan or non-stick pan. (You can use the pan you sautéed the vegetables in.)

Add grass-fed ground beef and garlic.

Add a tiny amount of salt and a generous amount of black pepper.

Sauté the beef until cooked through and no longer pink.

Pour off or blot up any excess fat with a paper towel; reserve in a glass jar for another use. (Saturated fat is key for migraine brains and is fine to eat so long as you keep your sugar and flour intake low.)

Add the ratatouille to the beef and cook until all flavors are combined.

Serve over warm spaghetti squash strands and a side salad (shown). Garnish with fresh thyme.