Beef and Vegetable Bolognese with Spaghetti Squash

Beef and Vegetable Bolognese with Spaghetti Squash
Beef and Vegetable Bolognese with Spaghetti Squash

This rich, hearty sauce is husband and kid approved!  It tastes so good with the roasted spaghetti squash.  In fact, I think it has even more flavor than traditional pasta.  This recipe will be a weeknight staple in your home.  Hope you give it a try!


For the Sauce:

1 lb. lean ground beef

1 28 ounce can Hunts Diced Tomato Basil Garlic and Oregano pureed in a food processor or blender until smooth

1 medium yellow onion diced

3 large carrots diced

3 stalks celery diced

2 cloves garlic minced

2 tsp. garlic powder

1 tsp. onion powder

1/8 tsp. crushed red pepper

1/4 tsp. black pepper

2 tsp. sea salt

1 tbsp. Italian seasoning

For the Spaghetti Squash:

1 large spaghetti squash (If making for more than two people use 2 squash.  I do 1/2 a squash per person)

1 tbsp. extra virgin olive oil

½ tsp. sea salt

¼ tsp. black pepper

¼ tsp. Italian seasoning


Preheat your oven to 400 degrees.  Cut the spaghetti squash in ½ and scoop out the seeds.  Place on a baking sheet lined with foil, and drizzle the olive oil on each half.  Sprinkle with the salt, pepper and Italian seasoning.  Place in the oven and cook for about 40-50 minutes.   While the squash is cooking preheat a large sauce pan on medium high heat and add the ground beef.  Brown the beef completely and strain out any access grease.  Put the meat back on the heat, and add the vegetables and seasonings.  Cook for about 7-8 minutes stirring frequently.  Add the pureed tomato sauce and stir until well combined.  Cover and simmer on medium low until the vegetables are tender.  This takes about 20-30 minutes.  Scrape out the cooked spaghetti squash with a fork and serve the sauce on top.

Garnish with a sprinkle of fresh or dried parsley and enjoy!
Garnish with a sprinkle of fresh or dried parsley and enjoy!


Quick and Delicious Gluten Free Tomato Basil Pizza

Gluten Free Tomato Basil Pizza
Gluten Free Tomato Basil Pizza


This recipe couldn’t be simpler! I’m not going to give exact measurements, because it really depends on personal preference.  I just wanted to share this easy way to make a healthier option for pizza night.  Brown rice wraps work perfectly for the crust, and the best part is that everyone gets their own personal pizza.  Add whatever toppings you want!  This is what I used:


Brown Rice Wraps

Organic Extra Virgin Olive Oil Pam

Dried Oregano

Sea salt

Black Pepper

Homemade Spicy Marinara Sauce or jarred marinara sauce of your choice

1/4 cup low fat Mozzarella Cheese

Handful of fresh basil chopped or torn

A few slices of fresh Tomato


Preheat a toaster oven to 350 degrees.  Spray both sides of your brown rice wrap with Pam and sprinkle each side with sea salt, black pepper and dried oregano.  Place wrap on a baking sheet and bake for about 10 minutes until it starts crisping up just a bit.  Take it out and add your sauce, cheese, tomatoes and basil.  Sprinkle the top with a little black pepper and sea salt if desired.  Put it back in the oven and cook for an additional 10-15 minutes until the cheese is melted.  Now you can slice it up just like regular pizza! Hope you give it a try!

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Spicy Marinara Sauce

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I love making my own marinara sauce and storing it in mason jars to use whenever I need it.  This recipe is super easy!  It has a little kick to it, so if you’re not a fan of spice then just cut back on the crushed red and black pepper.


1 28 oz. can of whole peeled tomatoes with no salt added

2 tbsp. extra virgin olive oil

1 medium onion diced

5 cloves of garlic minced

1 stalk celery sliced

1 medium carrot sliced

¼ tsp. crushed red pepper

½ tsp. black pepper

1 tsp. dried basil

½ tsp. dried oregano

¼ tsp. dried parsley

1 tsp. sea salt

1 tsp. garlic powder

1 tsp. onion powder


Heat the olive oil in a large pot on medium high heat and add the onions, celery, carrots, salt, crushed red pepper, black pepper, garlic powder and onion powder.  Reduce heat to medium and sauté for about 6-8 minutes.  Add the garlic and the rest of the spices and cook for an additional 5 minutes stirring frequently.  Add the tomatoes and bring to a simmer for 10 minutes until all the flavors are absorbed into the sauce.  Turn off the heat and use an immersion blender to puree the sauce.  You can use a regular blender if you don’t have an immersion blender, just do it in 2-3 batches so the blender isn’t overfilled.  Now you can store your sauce in mason jars or an airtight Tupperware in the refrigerator.  It lasts up to two weeks.

Spicy Marinara Sauce
Spicy Marinara Sauce