Description
A comforting and hearty twist on traditional Bolognese, featuring spaghetti squash for a lighter alternative.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 pound ground meat (beef, turkey, or plant-based)
- 1 can (14 oz) diced or crushed tomatoes
- 8 oz mushrooms (button or portobello)
- 1 onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 1 bell pepper, diced
- 2 tablespoons olive oil
- 1 tablespoon Italian herbs (oregano, basil, thyme)
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C). Halve the spaghetti squash and scoop out the seeds. Brush the insides with olive oil, sprinkle with salt and pepper, and roast cut-side down for 30-40 minutes until tender.
- In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground meat, breaking it up until browned. Drain excess fat if needed.
- Add diced onions, garlic, carrots, and bell peppers to the skillet; cook until softened and onions are translucent.
- Stir in chopped mushrooms and cook until reduced. Add canned tomatoes and herbs; simmer for 15-20 minutes, adjusting seasoning.
- Once the squash is done, let it cool slightly. Use a fork to scrape the insides into spaghetti-like strands.
- Combine the spaghetti squash with the Bolognese sauce or serve the sauce over the squash in bowls. Garnish with herbs or parmesan if desired.
- Enjoy your hearty meal!
Notes
For a lighter option, consider using lentils instead of meat. Fresh veggies like zucchini or spinach can also be added.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 45mg
Keywords: spaghetti squash, Bolognese, healthy dinner, family recipe, comfort food