Spaghetti Squash with Bolognese
Roasted spaghetti squash strands serve as the grain-free base for a rich, slow-simmered beef and tomato Bolognese. A hearty Whole30 dinner that delivers the comfort of pasta without any grains.
Ingredients
- 1 large spaghetti squash, halved, seeds removed
- 3 tbsp olive oil
- 1 lb ground beef (85% lean)
- 1 yellow onion, finely diced
- 2 carrot, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic cloves, minced
- 3 tbsp tomato paste (no added sugar)
- 28 oz crushed tomatoes (no added sugar)
- 1/2 cup compliant chicken broth (no additives)
- 2 tsp Italian seasoning
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/4 cup fresh basil leaves, torn
Instructions
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1
Preheat the oven to 400°F (200°C). Brush the cut sides of 1 large halved, seeds removed spaghetti squash with half of the 3 tbsp olive oil and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Place cut-side down on a rimmed baking sheet.
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2
Roast until the flesh is tender and a fork easily pierces through, 35-45 minutes depending on size.
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3
While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat. Add 1 lb ground beef (85% lean) and cook, breaking it up, until browned and cooked through to 160°F (71°C), about 8 minutes. Drain excess fat.
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4
Reduce heat to medium. Add 1 finely diced yellow onion, 2 finely diced carrot, and 2 finely diced celery stalks to the skillet and cook until softened, about 5 minutes. Stir in 4 cloves minced garlic cloves and 3 tbsp tomato paste (no added sugar) and cook 1 minute more.
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5
Add 28 oz crushed tomatoes (no added sugar), 1/2 cup compliant chicken broth (no additives), and 2 tsp Italian seasoning. Stir, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens. Season with additional salt and pepper to taste.
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6
When the squash is done, flip it cut-side up and use a fork to scrape the flesh into spaghetti-like strands. Divide the strands among serving bowls.
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7
Spoon the Bolognese generously over the squash strands and garnish with 1/4 cup torn fresh basil leaves. Serve immediately.