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spaghetti-squash-bolognese-recipe

Spaghetti Squash Bolognese

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 large spaghetti squash
  • 1 lb ground beef
  • 1 cup onion, chopped
  • 2 cloves garlic, minced
  • 1 can crushed tomatoes (28 oz)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper

Instructions 

  1. Preheat oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut-side down on a baking sheet and bake for 40-45 minutes, or until tender.
  2. While the squash is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned. Remove excess fat if necessary.
  3. Add the chopped onion and minced garlic to the skillet. Cook until the onion is translucent.
  4. Stir in the crushed tomatoes, dried basil, and dried oregano. Season with salt and pepper to taste. Let the sauce simmer for about 15-20 minutes.
  5. Once the squash is done, use a fork to scrape out the strands into a large bowl. Serve the Bolognese sauce over the spaghetti squash strands.

Nutritional Value

Calories: 350kcal | Carbohydrates: 20g | Protein: 25g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 70mg | Sodium: 600mg | Potassium: 900mg | Fiber: 4g | Sugar: 8g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 4mg

Keywords

Gluten-Free
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