Description
Discover the ultimate spaghetti squash bolognese recipe! A low-carb, high-flavor dish combining roasted spaghetti squash with a rich bolognese sauce.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 lb ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 2 stalks celery, diced
- 1 can (14.5 oz) crushed tomatoes (no sugar added)
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the squash halves, cut side down, on a baking sheet lined with parchment paper. Roast for 40-45 minutes, or until tender and easily shredded with a fork.
- While the squash roasts, heat the olive oil in a large skillet over medium heat. Add the ground beef or turkey and cook, breaking it up with a spoon, until browned and cooked through.
- Add the chopped onion, garlic, carrot, and celery to the skillet. Sauté for 5-6 minutes until the vegetables soften.
- Stir in the crushed tomatoes, tomato paste, oregano, and basil. Simmer the sauce for 15-20 minutes, allowing it to thicken. Season with salt and pepper to taste.
- Once the spaghetti squash is cooked, use a fork to shred the flesh into spaghetti-like strands.
- To serve, divide the shredded squash onto plates and top with the Bolognese sauce. Garnish with fresh parsley.
- Prep Time: 10 min
- Cook Time: 45 min