Spaghetti Squash Bolognese
Serves 4
20 mins prep
60 mins cook
80 mins total
A lighter take on a delicious comfort meal using spaghetti squash and a homemade veggie-filled bolognese sauce. The spaghetti squash is baked and paired with a flavorful beef sauce loaded with vegetables.
0 servings
1: Preheat oven to 350°F. 2: Cut spaghetti squash in half lengthwise and scoop out seeds. 3: Rub with olive oil and season with salt and pepper. 4: Bake in the oven for 1 hour or cook in the Instant Pot for 7 minutes on the trivet with 1 cup of water. 5: Divide ground beef into balls, season with salt and pepper, and brown on all sides in olive oil on high heat. 6: Remove from heat and drain excess grease. 7: In the same pan, add olive oil, sauté small diced onion, diced celery, diced carrots, and diced pepper for about 6 minutes. 8: Stir in garlic, Italian seasoning, and chili flakes; sauté for 2 more minutes. 9: Add tomato sauce, broth, browned beef, and bay leaf. 10: Bring to a boil, cover, and simmer for an hour, stirring a few times throughout. 11: Taste and season as needed and serve over the spaghetti squash noodles. 12: Optionally top with shredded cheese and more chili flakes.