1 spaghetti squash
1 tablespoon of extra virgin olive oil
1 tablespoons of salt
1/2 tablespoon of pepper
1 small onion, diced
2 carrot stalks, diced
1 celery stalk, diced
3 cloves of garlic
1 pound ground beef (can do ground turkey as well)
1 cup dry red wine
1 tablespoon of tomato paste
1 jar of your favorite jarred tomato sauce (or used 1 can of crushed tomatoes)
1 tablespoon of fresh parsley (dried is fine too)
1 tablespoon of fresh basil (dried is fine too)
Parmesan cheese, garnish
- Preheat your oven to 375. Cut your squash in half length wise, remove the seeds and place on a baking sheet. Season with salt, pepper and and olive oil and bake for 45 minutes.
- While your squash is roasting, make your bolognese sauce. Sauté your onion, carrot, celery, and garlic (always add in the garlic last so it doesn’t burn) in extra virgin olive oil for about 4-5 minutes or until the onions are translucent. Season with salt and pepper. Add in your ground beef and cook until the meat is fully cooked and browned (you can drain the fat out if you want to keep this recipe on the healthier side). Then, add in your red wine and cook until the liquid is evaporated by about half, about 2-3 minutes. Then add in the tomato paste, tomato sauce, and season with your herbs. Bring to a boil, and then simmer and for a minimum 30 minutes.
- Remove the squash from the oven once it's cooked for 40-45 minutes, and scrape out the inside so it forks spaghetti-like strands. Place in a big bowl, and cover with your beautiful bolognese sauce! Garnish with Parmesan cheese and fresh herbs and enjoy your guilt free spaghetti!!