Spaghetti Squash Bolognese




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 (available at Trader Joe or health food stores)

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)

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 co 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.



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