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!

Ingredients:

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

Instructions:

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!

Enjoy!