Spaghetti Squash Bolognese
Print Recipe
5 from 1 vote

Spaghetti Squash Bolognese

Author: Roche Woodworth

Ingredients

  • 1 • spaghetti squash
  • 1 tbsp • lard
  • 1/2 tsp • thyme
  • 1 lb • ground beef
  • 1 • onion
  • 1 cup • diced carrots
  • 1/2 cup • diced celery
  • 2 • diced tomatoes
  • 1 cup • red wine
  • 1 cup • vegetable broth or water
  • 6 oz • tomato paste
  • 1 tsp • thyme
  • 1 tsp • oregano
  • 1 • minced garlic clove
  • to taste • salt and pepper
  • optional • shredded cheddar cheese

Instructions

  • Preheat oven to 400ºF
  • Carefully cut the spaghetti squash is half and brush with the lard.
  • Sprinkle the 1/2 tsp thyme over top and season with salt and pepper.
  • Pop into the oven for 40 minutes.
  • While the squash cooks, sauté the onion, celery and carrot over medium high heat until soft. About 10 minutes.
  • Add all the rest of the ingredients and cook for about 30 - 35 minutes, until the bolgnese has reached a thick consistency.
  • Once the squash is ready, scrape the flesh for the peel with a fork.
  • Serve the spaghetti squash with a generous scoop of bolognese sauce and top with cheddar if you's like.
  • Garnish with fresh chopped parsley.