Ingredients
- 1 large spaghetti squash
- 1 lb ground beef (or turkey, or lentils for a vegetarian option)
- 2 cloves fresh garlic, minced
- 1 onion, chopped
- 1 can crushed or diced tomatoes
- 1 carrot, finely diced
- 1 celery stalk, finely diced
- Fresh basil, chopped
- Fresh oregano, chopped
- Fresh thyme, chopped
- 1/2 cup red wine (optional)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut-side down on a baking sheet. Roast for about 40–50 minutes or until tender.
- In a large skillet, heat olive oil over medium heat. Add chopped onions and sauté for 2-3 minutes until translucent. Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add your choice of ground meat or lentils, browning completely. If using meat, break it apart with a spatula while cooking. Drain excess fat if necessary.
- Add finely diced carrots and celery, cooking for another 5–7 minutes until soft.
- Pour in the canned tomatoes and red wine, stirring to combine. Simmer for about 20–30 minutes, seasoning with salt, pepper, and fresh herbs.
- Once the spaghetti squash is done roasting, scoop the strands into a large bowl with a fork, fluffing it up.
- On plates, create a nest of spaghetti squash and top it generously with the Bolognese sauce. Garnish with fresh basil and a sprinkle of parmesan cheese if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking, Sautéing
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian (if using lentils or mushrooms)