Spiralize your zucchinis into zoodles. Place them in a colander, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture.

In a large skillet over medium heat, heat a tablespoon of olive oil. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until soft and fragrant.

Stir in minced garlic and sauté for an additional minute until fragrant.

Add the ground beef to the skillet, breaking it apart and cooking for 6-8 minutes until browned.

Pour in the beef broth and pureed pumpkin or butternut squash. Add apple cider vinegar, oregano, basil, thyme, salt, and pepper. Stir well.

Reduce heat to low and cover. Let simmer for 25-30 minutes, stirring occasionally.

In a separate skillet, heat olive oil over medium heat. Add the zoodles and sauté for about 2-3 minutes until tender but firm.

Plate the zoodles and spoon the ragu over the top. Garnish with parsley or basil.