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I Swear, You Won't Miss The Pasta!
This combo is the angel and the devil on your shoulder, coming together as one in a single happy mouthful. Rich, meaty, hearty bolognese meets its besty in the light but oh-so-satisfying and so-good-you-cannot-believe-it's-not-pasta tendrils of spaghetti squash (75 calories per cup... you know I hate to bring up calories, but this is one instance in which it is SO GOOD I HAD TO!).
Spaghetti Squash Bolognese
Serves 4
Ingredients:
1 medium spaghetti squash, split in half and seeds discarded
1/4 cup olive oil
1 medium yellow onion, minced
6 medium carrots, chopped (1 cup)
3 celery stalks, chopped (1/2 cup)
2 garlic cloves, smashed and chopped
2 tablespoons tomato paste
1 lb ground beef
1/2 lb ground pork
1 28-ounce can crushed tomatoes
1 teaspoon sugar
Kosher salt and freshly cracked pepper
Instructions:
•Preheat oven to 375 degrees.
•Rub both halves of the squash with 1/2 tablespoon of olive oil and a generous pinch of salt.
•Place cut-side down on a baking sheet and roast until golden brown and tender, about 1 hour. If excess liquid is collecting on the sheet, flip squash cut side up and return to oven to allow for additional evaporation.
•Meanwhile, heat remaining olive oil in a heavy-bottomed sauce pot or dutch oven over a medium heat until shimmering. Add onions and a generous pinch of salt and saute, stirring periodically, until translucent, about 3 minutes.
•Add carrots and celery (and any other vegetables) and continue to cook until softened, 3 minutes more.
•Add tomato paste directly to the hot oil at the base of the pot and stir to cook until caramelized to a deep rust color, about 1 minute, before combining with vegetables.
•Push vegetables to one side of the pan and add beef and pork to the open side. Use a wooden spoon to break meat apart and combine, allowing it to brown and crumble.
•Once meat is golden brown on all sides, recombine with vegetable blend and cook 1 minute more.
•Add crushed tomatoes, sugar, and 1 cup additional water – stir to combine. Cover and cook 20-30 minutes over medium-low heat, stirring occasionally.
•Turn off heat and taste for seasoning. Add additional salt and pepper as needed, cover, and allow to mellow until squash is ready.
•Remove squash from oven and allow to cool 10 minutes before scraping into spaghetti tendrils.
•Scoop squash into bowls and ladle a healthy portion of sauce over top. Garnish with freshly grated parmesan and enjoy!
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