Discover a wholesome twist on a classic with this Spaghetti Squash Bolognese, where roasted strands of spaghetti squash stand in for traditional pasta, topped with a rich, homemade meat sauce seasoned with fresh rosemary and a hint of spice.
60 minutes, 8 servings
| 2 Tbsp | Coconut oil |
| 1 | Spaghetti squash, halved |
| to taste | Sea salt |
| to taste | Freshly ground black pepper |
| 2 Tbsp | Extra-virgin olive oil |
| 1 | Onion, chopped |
| 2 | Garlic cloves, chopped |
| 2 sprigs | Rosemary, finely chopped (or 2 tsp dried rosemary) |
| 3 | Celery stalks, chopped |
| 3 | Medium carrots, chopped |
| 1 ½ lbs | Ground meat |
| 1 28-oz can | Crushed tomatoes |
| pinch | Red pepper flakes |
| 1. Preheat the oven to 375°F. |
| 2. Rub coconut oil on the cut sides of the spaghetti squash. |
| 3. Season with salt and black pepper. |
| 4. Set the squash cut-side down on a baking sheet. |
| 5. Bake for 30 to 45 minutes, until fork-tender. |
| 6. Use a fork to scrape the squash into strands. Discard the skin. |
| 7. In a large skillet , heat the olive oil over medium heat. © FirstPageRecipes.com |
| 8. Add the onion and garlic with a pinch of salt. Cook, stirring, until the onion is translucent, about 10 minutes. |
| 9. Add the rosemary, celery, and carrots. Season with a bit more salt and black pepper. Cook, stirring, for 5 minutes more. |
| 10. Add the ground meat and cook until browned, 7 to 10 minutes. |
| 11. Add the crushed tomatoes. Season with salt, black pepper, and red pepper flakes. Simmer the sauce for 5 to 10 more minutes. |
| 12. Serve the sauce over the cooked spaghetti squash immediately. Alternatively, reduce the heat to maintain a simmer, cover, and keep warm for up to 20 minutes before serving. |
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