Spaghetti Squash Bolognese
This gluten-free wonder means you can enjoy all the flavors of a fabulous Italian meal, sans guilt. Feel free to swap in ground turkey for the beef, if you like. This recipe makes 3-4 servings.
20 minutes
1 hour / 0 mins
Spaghetti Squash Bolognese
1 spaghetti squash, halved lengthwise and seeds removed
1 pound lean ground beef
2 tablespoons olive oil, divided
1 cup chicken or vegetable stock
1 14.5-ounce can chopped tomatoes with juice
1 tablespoon tomato paste
1/2 cup dry red wine
1 yellow or red onion, chopped
1 large carrot, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon dried oregano leaves
1/4 cup fresh chopped Italian parsley, plus more for garnish
Cracked black pepper and freshly grated parmesan, for garnish
Preheat your oven to 375 F. Place squash, flesh side down, on a baking sheet and drizzle with 1 tablespoon of oil. Place squash in the oven and roast for 30-35 minutes, until the squash can be pierced with a fork. Remove squash from oven and cover with tin foil while you make the sauce.

Heat a large, heavy-bottomed skillet to medium. Add ground beef and cook, breaking the meat up with a wooden spoon, until the beef is no longer pink, about 8-10 minutes. Remove meat from the pan with a slotted spoon and set aside, drain fat from pan and put pan back on heat.

Add 1 tablespoon olive oil to the pan along with onion and carrot. Sauté until the onions just begin to brown on the edges, about 5-7 minutes. Add garlic, salt, oregano and tomato paste; cook for one more minute. Add wine to pan, making sure to scrape the bottom of the pan with a wooden spoon to loosen all the brown bits. Let wine cook for about 3 minutes, until it is reduced by half. Reduce heat to low, add stock, tomatoes with juice and parsley. Let sauce simmer for 15 minutes.

Just as the sauce is finishing up, remove foil from the squash. Scrape the flesh of the squash with a fork, so that the flesh shreds into "noodles". Place the squash on a serving dish and top with a generous helping of Bolognese. Garnish with parsley, pepper and parmesan. Serve immediately.
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