Spaghetti Squash Bolognese

INGREDIENTS

• 1 spaghetti squash, cut in half lengthwise and seeds removed

• Olive oil

• Salt

• Pepper

• Ground beef

• Your favorite marinara sauce (I like Rao’s or Carbone)

• Dried oregano

• Red chili flakes

• 1 large carrot, diced

• Chopped basil and/or parsley

• Spinach/kale (optional)

METHOD

1. Preheat your oven to 425 degrees F.

2. Place cut spaghetti squash on a parchment-lined baking sheet and coat with plenty of olive oil, salt, and pepper. Bake cut-side down for 30 minutes (or longer depending on the size of your squash). Use a fork to remove the flesh from the skin.

3. Heat some olive oil in a large sauté pan and add in diced carrots. Cook for a couple of minutes.

4. Add in ground beef and break up into smaller pieces using a wooden spoon

5. Season with salt, pepper, oregano, and chili flakes.

6. Once meat is almost cooked though, add in as much marinara sauce as you’d like along with the chopped herbs and spinach/kale (if you like your bolognese on the thinner side, add a splash or two of water). Cook on low for ~10 more minutes or until sauce has thickened and meat is cooked through. Taste and adjust for seasoning.

7. Serve with the spaghetti squash and enjoy!