Description
A delightful twist on a classic Bolognese, featuring roasted spaghetti squash as a healthy, gluten-free alternative to pasta.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 lb ground meat (beef, turkey, or plant-based)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 oz cremini or shiitake mushrooms, chopped
- 28 oz canned crushed tomatoes
- 2 tbsp fresh basil, chopped
- 1 tsp dried oregano
- 2 tbsp olive oil
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Grated Parmesan cheese for serving
Instructions
- Preheat oven to 400°F (200°C). Cut spaghetti squash in half, scoop out seeds, drizzle with olive oil, and season with salt and pepper. Place cut side down on a baking sheet and roast for about 40 minutes.
- In a large skillet, heat olive oil over medium heat. Sauté diced onions and minced garlic until translucent.
- Add ground meat to the skillet, breaking it apart as it browns.
- Once browned, add chopped mushrooms and sauté for about 5 minutes until tender.
- Stir in canned tomatoes and fresh herbs, simmer for 15-20 minutes, adjusting consistency with water if necessary.
- When the squash is done, let cool slightly, then scrape the inside to create strands.
- Mix squash strands with Bolognese sauce or serve sauce over the squash, topped with Parmesan cheese.
Notes
Feel free to substitute ground meat with lentils for a vegetarian option. This dish can be easily adapted with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: spaghetti squash, bolognese, healthy pasta, gluten-free, family recipe