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Bolognese over Spaghetti Squash – bolognese over spaghetti squash
Stav Kogan

Bolognese over Spaghetti Squash

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Servings: 4 servings
Calories: 405
Ingredients Method Nutrition

Ingredients
  

  • 1 spaghetti squash
  • 1 tbsp canola oil
  • 1 clove garlic, finely chopped
  • 1 carrot, finely chopped
  • 2 celery stalks, finely chopped
  • 16 oz ground meat (free-range beef is recommended)
  • 1 (28-ounce) can chopped or puréed tomatoes (look for tomatoes only, no added salt or sugar)
  • To Complete: Top spaghetti squash with the Bolognese and mix until evenly combined. Transfer to 4–6 individual serving bowls. Serve warm!

Method
 

  1. Turn squash over halfway through.
  2. 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”).
    3. 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.
    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.

Nutrition

Calories: 405kcalCarbohydrates: 29gProtein: 27gFat: 18g

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