Bolognese over Spaghetti Squash
Spaghetti squash is versatile and delicious, so be daring with fiery additions to the Bolognese like hot sauce and jalapeños. The Chipotle Tomato Sauce or Jalapeño Tomatillo Sauce, both from Chapter 2, would work well as the sauce in this recipe, if you’d prefer to make it a purely vegetarian dish. If you’re a meat lover, try a variety of (or combination of) other ground meats like veal, chicken, or even bison.
Serves 4–6
For Spaghetti Squash:
1 spaghetti squash
For Bolognese:
1 tablespoon canola oil
1 clove garlic, finely chopped
1⁄2 yellow onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1⁄2 teaspoon pepper
1⁄4–1⁄2 teaspoon crushed red pepper flakes
16 ounces ground meat (free-range beef is recommended)
1⁄2 cup coconut milk
1⁄2 cup Italian red wine
1 (28-ounce) can chopped or puréed tomatoes (look for tomatoes only, no added salt or sugar)
1⁄8 cup finely chopped basil
- For Spaghetti Squash: Preheat the oven to 375°F. Pierce squash multiple times with a sharp knife. Place on a pan and roast for approximately 60–75 minutes.
- Turn squash over halfway through. After roasted squash has cooled, cut it in half lengthwise and scoop out the seeds. Scrape squash with a fork to remove flesh in long strands (like “spaghetti”).
- For Bolognese: Heat canola oil in a heavy pan over medium heat. Add in garlic, onion, carrot, and celery. Cook 5–10 minutes or until soft. Season with pepper and crushed red pepper flakes. Add meat to pot and break apart with a spoon until cooked through, about 8–10 minutes. Stir in coconut milk and bring to a simmer for about 10 minutes. Stir in wine and continue to simmer for 10 more minutes. Add in chopped tomatoes and basil. Let simmer for up to 1 hour.
- To Complete: Top spaghetti squash with the Bolognese and mix until evenly combined. Transfer to 4–6 individual serving bowls. Serve warm!
