Spaghetti Squash with Meat & Mushroom Bolognese
Prep Time: 25
Cook Time: 1 hour
Serves: 6 people
One of my favorite winter meals, but to be honest I make it year round because it is so comforting and very satisfying. The meat sauce is a staple that I learned from my Pop and once you make it I promise your family will be begging for more! Spaghetti squash is packed with fiber and vitamins like carotene and vitamin A, plus you do not need any special tools to make it into "spaghetti" you just use your fork.
1 medium size spaghetti squash, cut in half lengthwise, seeds removed using a spoon
1 pound Grass-Fed ground beef (learn why you should only eat Grass-Fed meat here)
¼ cup organic cold pressed olive oil
1 cup mushrooms (I recommend enoki, shiitake, oyster)
1 can organic Italian-Style crushed tomatoes, undrained (I use San Marzano)
1 can tomato paste
1 white onion, diced
2 tablespoons minced garlic
1 tablespoon sea salt, plus more to taste
1 tablespoon crushed red pepper
Fresh basil, chopped
Parmesan cheese, grated
Instructions for Spaghetti Squash:
Preheat oven to 425 degrees. In a baking dish or glass pyrex dish place water in the bottom of dish to cover.
Place halved and seeded spaghetti squash face down in dish.
Bake for 45 minutes or until you can stick a fork through the top of it.
Once it’s cooked you pull it out and run a fork through it to create the “spaghetti” make sure you don't burn your hands on the outside!
Instructions for Sauce:
In a medium pan on low heat add a couple tablespoons of olive oil. Add your onions and garlic and saute until translucent.
Add the ground meat, tomato paste, salt and crushed red pepper. Stir until browned using a wooden spoon, about 5-7 minutes on medium.
Add the mushrooms and crushed tomatoes and cook down another 10 minutes on low.
Pour meat sauce over scraped out spaghetti squash and top with cheese and basil if using.
Ways to cook spaghetti squash:
Boiled whole for about take 45 minutes to 1 1/2 hours depending on the size.
Baked whole at 350 degrees and will take 1 hour to 1 3/4 hours, depending on the size.
Or my preferred method is cut in half and baked, which reduces the cooking time by at least 30 minutes.
NOTE: If you are vegetarian you can make this recipe without meat and add more mushrooms! Super yummy and packs the zinc and vitmain D.