This absolutely delish and satisfying-on-every-level dish will make you wonder why you EVER liked pasta to begin with. Besides being a gazillion times healthier, it tastes better too – sans the post-pasta bloat and fatigue!
INGREDIENTS:
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 or Plant-based Option (below)
1/2 cup white wine
1-28 oz. can peeled plum tomatoes, blended
1 heaping Tbsp tomato paste
Sea Salt and pepper to taste
1/2 tsp nutmeg
1 bay leaf
1 Tbsp finely chopped fresh rosemary (optional)
METHOD:
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.
Remove the squash from it’s skin with a fork and sauté in olive oil over medium heat until slightly browned. Set aside.
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 and tomato paste.
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.
Plant-based Option: Replace the ground grass-fed beef with 16 ounces chopped baby bella mushrooms and 1 cup finely chopped walnuts.
Heat olive oil over medium-high heat until shimmering. Add mushrooms and saute until they are slightly browned, about 8 minutes. Continue with the rest of the recipe above, eliminating the beef and adding the walnuts with the tomatoes.
Serve with bolognese sauce over spaghetti squash.
