This is by far my all time comfort food fav!!!!!! Enjoy 🙂
1 spaghetti squash cut in 1/2 lengthwise
1/3 cup olive oil
3 cloves finely chopped garlic
1/2 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
1 lb. ground grass-fed beef (available at Trader Joe or health food)
1/2 cup white wine
1-28 oz. can peeled plum tomatoes, blended or Pomme Strained Tomatoes
1 heaping tbsp. tomato paste
1 cup peas (not canned)
Sea Salt and pepper to taste
1/2 tsp. nutmeg
1 bay leaf
1 tbsp. finely chopped fresh rosemary (optional)
Bake squash at 350 degrees, cut side down in pyrex with 1 inch of water until skin can be pierced with a fork. Let cool.
Chop onion and garlic in mini chop food processor
until fine and brown in olive oil until golden. Chop
carrots and celery in mini-chop food processor until
fine and add to onions and garlic, cook until soft. Add
beef and brown well. Add wine and increase the heat
to boiling. Add tomatoes, tomato paste and peas.
Cover, reduce heat to simmer and cook for 45 minutes.
Add the salt, pepper, nutmeg, bay leaf and rosemary
(optional) and continue to simmer for 15 minutes.
Remove bay leaf before eating.
Remove the squash from it’s skin with a fork and sauté in olive oil over medium heat until slightly browned. Serve with Bolognese sauce on top.