Description
A healthy twist on classic Bolognese sauce served in roasted spaghetti squash halves.
Ingredients
Scale
- 2 medium spaghetti squash
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 1 pound ground beef (or turkey for a leaner version)
- 1 cup crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut each spaghetti squash in half lengthwise, scoop out the seeds, then place cut-side down on a lined baking sheet. Drizzle with olive oil, season and Bake for 30-40 minutes until tender.
- While the squash bakes, heat olive oil in a skillet over medium heat. Sauté onion, garlic, carrot, and celery for about 5-7 minutes. Add ground beef and cook until browned, about 6-8 minutes, then drain excess fat.
- Stir in crushed tomatoes, tomato paste, basil, and oregano. Simmer the sauce for 15 minutes. Adjust seasoning as needed.
- Once the squash is ready, scrape out the flesh to create strands. Mix the strands with some Bolognese sauce and fill each squash half. Top with mozzarella and Parmesan cheese.
- Return the filled boats to the oven for 10-15 minutes until the cheese is bubbly and golden. Garnish with fresh basil and serve hot.
Notes
Fresh and high-quality ingredients enhance flavor. Leftovers can be stored for up to 3 days in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg