Spaghetti Squash Bolognese
Ever tried spaghetti squash as actual spaghetti? Spaghetti squash alone doesn’t have a lot of flavor, but add some bolognese sauce on top and it becomes a yummy way to eat your veggies! Spaghetti squash is much lower in carbs and higher in fiber than traditional pasta.
Serves: 4-6
Time: 40-50 mins
Ingredients
- 1 medium spaghetti squash
- 8 ounces mushrooms, diced
- 1/2 onion, diced
- 1 lb ground beef
- 1 jar marinara sauce
- Grated parmesan cheese, for serving
Method
- Cook the Squash: You can cook your spaghetti squash in one of two ways; roasted or in the microwave.
- Roasted: Heat the oven to 400°F. Cut the spaghetti squash in half and scoop out the innards/seeds in the middle with a spoon. Then cut each half in half again so you have 4 large pieces. Use a basting brush to spread olive oil over the top of each squash piece. Then season with salt and pepper to taste. Roast the squash, cut side down, on a baking sheet in the oven for about 40 mins.
- Microwave: Cut the spaghetti squash in half and scoop out the innards/seeds in the middle with a spoon. Then cut each half in half again so you have 4 large pieces. Place the pieces, cut side down, in a 9x9 inch glass dish. Add water to the pan, approximately 1/2 inch deep. Microwave for about 10 mins, or until tender and easy to shred.
- Make the Sauce: While the squash is cooking, prepare the sauce. Brown the ground beef in a frying pan and drain the grease. Place the beef in another container, then sauté the mushrooms and onion in the pan until soft (add oil to the pan if needed). Then add the beef and marinara sauce to the pan and heat through.
- Shred and Serve: Once the squash is done cooking, shred it into “spaghetti” strands with two forks and serve with the meat/veggie sauce and parmesan cheese on top.