Spaghetti Squash Bolognese | Happy and Full

Happy and Full

Name: Spaghetti Squash Bolognese
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4
Ingredients: Cobram Estate Olive Oil, Extra Virgin, Classic Flavor; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Elephant Garlic; Good-Life Organic Organic Spaghetti Squash; Hunt's Tomato Sauce; Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz; Signature Select Broth 14.5 oz; MMD 80% Lean 20% Fat Ground Beef Patties; Simply Organic Bay Leaf; McCormick Gourmet™ Italian Bruschetta Seasoning Mix

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Spaghetti Squash Bolognese

Serves 420 mins prep60 mins cook

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

What you need

olive oil

pepper

garlic

spaghetti squash

cup tomato sauce

Mother in Law's Gochugaru Korean Chile Flakes 3.25 oz

tsp chili flakes

cup broth

ground beef

bay leaf

McCormick Gourmet™ Italian Bruschetta Seasoning Mix

tbsp italian seasoning

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Instructions

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.

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