Spaghetti Squash with Bolognese

Name: Spaghetti Squash with Bolognese
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian-American
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 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

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.

75 minMediumServes 4420 cal/serving

Italian-AmericanDinnerStovetop and OvenWhole30PaleoLow CarbHigh ProteinGluten-FreeDairy-FreeEgg-FreeAlcohol-FreeCorn-Free

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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 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

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.
2

Roast until the flesh is tender and a fork easily pierces through, 35-45 minutes depending on size.
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.
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 minced garlic cloves and 3 tbsp tomato paste (no added sugar) and cook 1 minute more.
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.
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.
7

Spoon the Bolognese generously over the squash strands and garnish with 1/4 cup torn fresh basil leaves. Serve immediately.

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Questions

How much time should I plan for Spaghetti Squash with Bolognese?

As written, 75 minutes: 20 of prep and 55 of cooking. The longest single stretch is step 2 (45 minutes): "Roast until the flesh is tender and a fork easily pierces through, 35-45 minutes depending on size."

What temperature do I cook Spaghetti Squash with Bolognese at?

For Spaghetti Squash with Bolognese, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 45 minutes, in step 2. The frying oil is held at 160 F (about 70 C) in step 3. Hotter scorches the outside before the inside cooks, and cooler turns it greasy.

How do I know when Spaghetti Squash with Bolognese is done?

Go by the cues in the method rather than the clock. Step 3: cook until browned and cooked through to 160°F (71°C). Step 5: cook until the sauce thickens.

Is there a substitute for Italian seasoning in Spaghetti Squash with Bolognese?

The entry for Spaghetti Squash with Bolognese calls for 2 tsp Italian seasoning. In its place: Equal parts dried oregano, basil and thyme, with a little rosemary.

Can I use ground turkey instead of ground beef in Spaghetti Squash with Bolognese?

Yes. Choose turkey that is not extra-lean and add a tablespoon of oil to the pan, because turkey has less fat and browns more slowly. Season it a little harder than you would beef. As written, the entry for Spaghetti Squash with Bolognese uses 1 lb ground beef (85% lean).

How long does Spaghetti Squash with Bolognese keep?

Refrigerate what is left of Spaghetti Squash with Bolognese within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. The pasta keeps drinking the sauce as it sits; loosen it with a splash of water or stock. It also freezes well for up to three months.

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