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.
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.
