One of my staple fall ingredients is spaghetti squash. They are a healthier alternative to traditional pasta, and go great with pesto or a meat sauce. I posted my zoodles and bolognese recipe here a few weeks ago. This recipe is great if you are in a hurry, because it is ready in under 30 minutes but if you have more time on your hands, I recommend making the same bolognese sauce, with spaghetti squash.
Prep Time: 15 minutes Cook Time: 45 minutes
Ingredients for Bolognese Sauce:
- 1 pound of organic grass-fed ground beef
- 1 can of pure tomato sauce
- 3 large carrots
- 1 red onion
- 4 cloves of garlic
- 6 button mushrooms
- Salt & Pepper
- A pinch of oregano and cracked red pepper flakes
- Fresh basil
- Food processor
Ingredients for Spaghetti Squash:
- 2 large spaghetti squash
- Salt & Pepper
- Olive Oil
- Pre-heat the oven to 400 degrees.
- Cut off the ends of the spaghetti squash and then slice it in half. Scoop out the inside of the spaghetti squash, removing the seeds (The spaghetti squash can be really difficult to cut so be careful!)
- Place the spaghetti squash on a baking sheet. Drizzle with olive oil and season with salt & pepper. Bake for 45 minutes.
- Peel the garlic cloves and chop the onion, carrots and mushroom. Set aside.
- In a large pan, heat ground beef on medium heat, stirring occasionally.
- In a food processor, combine carrots, onion and garlic. Puree.
- Once the beef has browned, add in the carrot, onion and garlic puree and let simmer on low heat for 5 minutes, stirring occasionally.
- Add in the tomato sauce, mushrooms, oregano and red pepper chili flakes. Stir for an additional 2 minutes, until the mushrooms are soft.
- Remove the spaghetti squash from the oven and using two forks, scrape out the flesh into long strands (so they resemble spaghetti noodles).
- Place the spaghetti squash in a bowl and cover with bolognese sauce.
- Top with fresh basil before serving.