This low carb Spaghetti Squash Bolognese features a rich and hearty bolognese sauce on top of delicious spaghetti squash.
Prep Time 5 minutesminutes
Cook Time 40 minutesminutes
Total Time 45 minutesminutes
Serving Size 4servings
Ingredients
1spaghetti squash
1tablespoonolive oil
1/2teaspoonthyme
1poundground beef
1 onion,diced
1cupdiced carrots
1/2cupdiced celery
2diced tomatoes
1cupred wine
1cupvegetable broth
6ouncestomato paste
1teaspoonthyme
1teaspoonoregano
1garlic clove, minced
Instructions
Preheat oven to 400ºF
Carefully cut the spaghetti squash is half and brush with the olive oil. Sprinkle the 1/2 tsp thyme over top and season with salt and pepper. Bake 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 parmesan cheese.