Spaghetti Squash Bolognese
Spaghetti squash is the most elite of the noodle-imitating vegetables. It is simply in a league of it’s own. You won’t catch me squeezing water out of zucchini at any time, ever.
This recipe has been my go-to for years and one of the first healthy recipes I learned to make. It’s simple, easy and delicious—and it hits when you’re craving something comforting but still want to eat healthy. Feels a little slutty, but isn’t. Make this for your picky friend next Sunday and revel in being right.
INGREDIENTS:
1 large jar organic tomato sauce (no sugar added—check). can also use canned whole tomatoes or any type you want to use to create a sauce.
1 lb organic, grass-fed and finished* ground beef (lamb, buffalo, and turkey also work)
1 spaghetti squash, halved lengthwise and seeds scooped out
2 tablespoons pesto, homemade or store-bought (without inflammatory oils like canola, soybean, sunflower, safflower, grapeseed, etc. Pesto Perfecto is a good brand but not organic)
1 yellow onion, diced
1 red bell pepper, diced
2-3 T organic extra virgin olive oil
organic/raw parmesan cheese from the block, for serving
pink salt
TOOLS:
I recommend having a large glass pyrex roasting pan, a good chef’s knife for cutting the squash, and a large high-sided skillet.
PROCEDURE:
Preheat the oven to 450 degrees.
CAREFULLY cut the spaghetti squash lengthwise and scrape out the seeds. Lightly coat the bottom of a pyrex pan with olive oil, adding a little extra to brush the exposed squash halves with (don’t oil the outer skin or it will be hard to handle later).
Salt the squash liberally and place the halves face down in the pan. Using a fork or sharp knife and holding the squash carefully, puncture a few holes in the outer layer of each half to aid in cooking and let the heat penetrate better.
Cook for 30-45 minutes face down, or until a fork can puncture and flake away the squash “strings” without feeling tough; it should be soft but not mushy.
While the squash is cooking, heat olive oil in a large stainless steel sauté pan. Add diced peppers and onions, sautéing until they start to soften. Season with salt and pep.
Add the ground meat to the pan. Using a wooden spoon or straight-bottomed utensil, separate the meat as much as possible so it browns evenly and isn’t stuck together. Stir often until it has browned on all sides. For turkey or leaner cuts of meat, I add an extra tablespoon or so of olive oil.
Add the tomato sauce, pesto, and any other ingredients, stirring to incorporate. Cook, stirring often, often until the sauce starts to bubble. Turn to a simmer, cover, and let sit and get juicy. If the squash isn't ready yet, turn the sauce to the lowest setting.
When the squash is done, flip both halves over and let them sit a second so you can handle them without a lot of drama. I use oven mits. Then use a fork to scrape out the squash into bowls. Top with sauce, and lots of freshly grated parm.
*why grass-fed AND finished? companies try to get away with such wild claims on packaging, so it’s important to be specific when checking these boxes. “grass-fed” alone usually means the animal was allowed to graze for a small period of time at the beginning of life, then transitioned to a highly processed, grain-fed, diet for the remainder and vast majority of life. the addition of “finished” means the animal was permitted to graze and adopt natural behaviors it’s whole life, increasing the quality of the meat enormously.
