Description
A healthy and delicious twist on a classic Italian Bolognese, featuring strands of spaghetti squash instead of traditional pasta.
Ingredients
Scale
- 1 Spaghetti Squash
- 1 lb Ground Meat (beef or turkey) or Lentils
- 8 oz Cremini or Shiitake Mushrooms, sliced
- 28 oz Crushed Tomatoes
- 1 Onion, chopped
- 2 Carrots, diced
- 2 Celery stalks, diced
- 4 cloves Fresh Garlic, minced
- 2 tbsp Olive Oil
- Fresh Basil, chopped
- Fresh Oregano, chopped
- Salt and Pepper to taste
- Parmesan Cheese, for serving (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle with olive oil, salt, and pepper. Place it cut side down on a baking sheet and roast for 30–40 minutes.
- In a skillet, heat olive oil over medium heat. Sauté chopped onions, diced carrots, and celery until softened. Add minced garlic and ground meat (or lentils) and cook until browned.
- Stir in sliced mushrooms and crushed tomatoes. Simmer for about 20 minutes, seasoning with salt, pepper, basil, and oregano.
- Once the spaghetti squash is cooked, scrape the flesh into strands with a fork.
- Mix the spaghetti squash strands with the Bolognese sauce and serve hot, topped with freshly grated parmesan if desired.
Notes
For a vegetarian option, substitute lentils for the meat. You can also add a splash of heavy cream for extra richness in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 40mg
Keywords: Spaghetti Squash, Bolognese, Healthy Pasta, Italian Recipe, Comfort Food