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Spaghetti Squash Bolognese
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
recipe image
Ingredients
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
Preparation
1.  Preheat the oven to 375 degrees 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.
8.  Add the onion and garlic with a pinch of salt. cook, stirring, until the onion is translucent, about ten 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, seven to ten minutes.
11.  Add the crushed tomatoes. season with salt, black pepper, and the red pepper flakes. simmer the sauce for five to ten more minutes.  © FirstPageRecipes.com
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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Spaghetti Squash Bolognese. Recipe on first page, not a blog.