Spaghetti Squash Bolognese

Low-carb Italian comfort food featuring roasted spaghetti squash topped with a rich, slow-simmered meat sauce. A healthier alternative to traditional pasta that maintains all the hearty, satisfying flavors of classic Bolognese.

Ingredients

• •800 g Pumpkin
• •500 g Lean ground beef (5% fat)
• •400 g Crushed Tomatoes
• •150 g Onion
• •15 g Garlic
• •100 g Carrot
• •8 g Oregano
• •20 g Fresh Basil

Instructions

1. 1

   Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle cut sides with olive oil, season with salt and pepper, then place cut-side down on a baking sheet lined with parchment.

2. 2

   Roast squash for 40-50 minutes until flesh is tender and easily shreds into spaghetti-like strands with a fork. Cooking time varies based on squash size, so test for doneness by piercing with a fork.

3. 3

   While squash roasts, heat olive oil in a large Dutch oven over medium-high heat. Add ground beef and Italian sausage, breaking up with a wooden spoon. Cook until browned and no pink remains, about 8-10 minutes.

4. 4

   Add diced onions, carrots, and celery to the meat. This soffritto forms the aromatic base of authentic Bolognese. Cook for 5-7 minutes until vegetables soften and onions become translucent.

5. 5

   Stir in minced garlic, tomato paste, and cook for 2 minutes until paste darkens slightly. This caramelization step intensifies the tomato flavor and adds depth to the sauce.

6. 6

   Pour in crushed tomatoes, beef broth, red wine, dried oregano, basil, and bay leaves. Season with salt, pepper, and a pinch of sugar to balance acidity. Stir well to combine all ingredients.

7. 7

   Bring sauce to a boil, then reduce heat to low and simmer uncovered for 30-40 minutes, stirring occasionally. The sauce should reduce and thicken, with flavors melding beautifully together.

8. 8

   Taste and adjust seasoning as needed. For richer flavor, add a splash of heavy cream or a pat of butter at the end. Remove bay leaves before serving to prevent accidental consumption.

9. 9

   When squash is done, flip halves over and let cool for 5 minutes. Use a fork to scrape flesh into long, spaghetti-like strands. The strands should separate easily if properly cooked.

10. 10

    Fluff the squash strands with a fork to separate them completely. Season lightly with salt, pepper, and a drizzle of olive oil. The mild flavor of squash pairs perfectly with the robust Bolognese.

11. 11

    Divide spaghetti squash among serving bowls and top generously with the hot Bolognese sauce. The sauce should coat the strands evenly without pooling at the bottom of the bowl.

12. 12

    Garnish with freshly grated Parmesan cheese, torn fresh basil leaves, and a crack of black pepper. Serve immediately while hot, enjoying the perfect low-carb comfort food that doesn't sacrifice flavor.

Nutritional values

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