Hello! Happy rainy, dreary Sunday morning. Is it just me, or is there nothing better than lazy, dark Sundays that make you stay in your PJs all day? 🙂 Today I’m going to share with you one of my favorite low-carb, healthy recipes: Spaghetti Squash Bolognese. I made this earlier this week, but since school is back in session, (hello Legal and Regulatory Business Environments and Strategic Management. Ugh) I
lack the time to be super woman and also blog.
If you know me at all, you know I have a love affair with spaghetti squash. I love it all: Low-Carb Lemon Chicken Alfredo Spaghetti Squash, Chicken Parmesan Spaghetti Squash, Chicken Pesto Spaghetti Squash, Spaghetti Squash with Bacon and Goat Cheese, etc.
This spaghetti squash bolognese will leave your mouth watering AND fit just about any diet plan you’re on. Yay for delicious clean eating! Mr. Burger-And-Fries even likes it, so there’s your proof 😉
For more information, and an in-depth guide to spaghetti squash, click here!
- 1 spaghetti squash
- 2 tbsps olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1 lb lean ground turkey or beef
- 1 medium onion, diced
- ⅛ tsp paprika
- 14 oz can diced tomatoes
- 3 oz tomato paste
- ½ tsp dried oregano
- ½ tsp dried basil
- 1 tsp red pepper flakes
- ½ cup shredded mozzerella cheese
- Optional garnishes: grated parmesan cheese and fresh basil
- Pre-heat your oven to 400 degrees. Line a baking sheet with parchment paper or foil, and spray with non-stick cooking spray.
- Cut the spaghetti squash in half length-wise, (if it's difficult, you can microwave it for a minute or two to soften it up). Drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet, and roast for 45 minutes.
- Meanwhile, heat the other tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic, and cook, stirring constantly, for 30 seconds until fragrant.
- Add the ground meat and diced onion to the pan, using a wooden spoon to break it up and stir around. Season the meat with ⅛ tsp each salt, pepper, and paprika. Cook, stirring, until meat is almost cooked through, about 4 minutes.
- To the pan, add the can of diced tomatoes and half a small can, (3 oz) of tomato paste. Season with the oregano, basil, and red pepper flakes. Stir, allow to come to a boil, and then reduce to medium-low heat. The longer you can let this simmer on low the better, but simmer at least 10 minutes.
- When the squash is done, remove from the oven and turn the broiler on low. Using a fork, scrape the insides of the squash so that it resembles noodles.
- Top with a couple spoonfuls of the bolognese, and sprinkle ¼ cup mozzarella over each squash half. Broil for 5 minutes, or until the cheese is golden.
- Finish with fresh basil and grated parmesan cheese if desired.