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Spaghetti Squash Bolognese

Name: Spaghetti Squash Bolognese
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 4-6 servings
Cuisine: American
Ingredients: 6 tablespoons olive oil, divided; 1 pound lean ground beef; 1 pound lean ground turkey; 1 cup onion, chopped; 1 cup carrots, chopped; 1 cup celery, chopped; 8 cloves garlic, minced; 2 cans (14.5 ounces) diced tomatoes; 8 ounces mushrooms, sliced; 24 ounces tomato sauce; 1 Â½ cups red cooking wine; 1 tablespoon dried basil (or 2 tablespoons fresh); 1/8 teaspoon cayenne pepper; 1 teaspoon fennel seeds; 1 teaspoon salt; Â½ teaspoon black pepper; 1-2 tablespoons brown sugar; 2-3 tablespoons cornmeal; 1 large spaghetti squash; 1 tablespoon olive oil; 1/2 teaspoon salt; 1/8 teaspoon pepper

This vegetable-rich take on an old favorite offers delicious flavor and complete proteins. Substituting pasta noodles with spaghetti squash strands packs even more vegetables into this satisfying dish.

Nathan Lambrecht

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Makes: 4-6 servings
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm

Ingredients

Veggie-Rich Bolognese Sauce

6 tablespoons olive oil, divided
1 pound lean ground beef
1 pound lean ground turkey
1 cup onion, chopped
1 cup carrots, chopped
1 cup celery, chopped
8 cloves garlic, minced
2 cans (14.5 ounces) diced tomatoes
8 ounces mushrooms, sliced
24 ounces tomato sauce
1 ½ cups red cooking wine
1 tablespoon dried basil (or 2 tablespoons fresh)
1/8 teaspoon cayenne pepper
1 teaspoon fennel seeds
1 teaspoon salt
½ teaspoon black pepper
1-2 tablespoons brown sugar
2-3 tablespoons cornmeal

Spaghetti Squash

1 large spaghetti squash
1 tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper

Instructions

In a large and deep pot, heat 2 tablespoons olive oil and brown the beef and turkey. Remove meat from the pot and set aside.
Add remaining olive oil to the pot and saute onion, carrots and celery until softened. Add garlic and stir until fragrant.
Return meat to the pot and add all remaining ingredients except cornmeal. Cook over medium-low heat for 2 to 3 hours, stirring often. Add cornmeal to thicken. Stir well.
For the spaghetti squash, heat oven to 400 degrees. Lightly oil a baking sheet and cover with aluminum foil.
With a very sharp knife, slice squash into 2-inch rings. Place squash rings on prepared baking sheet. Sprinkle with salt and pepper.
Roast for 10 minutes. Remove from oven and flip squash rings. Return to oven for 10 more minutes. Allow to cool slightly.
Using a fork, separate spaghetti squash strands from skin. Divide strands between serving bowls and top each serving with Bolognese sauce.