Recipe: Spaghetti Squash Bolognese

Spaghetti squash bolognese with garlic bread on gray plate

This easy spaghetti squash Bolognese is great for healthy weeknight dinners, with a flavorful meat sauce and perfectly roasted al dente squash “noodles.” You can find nearly all the ingredients at the Lenexa Farmers Market.

Recipe credit: Lightly adapted from Michele Rosen, Paleo Running Momma

Yield: 6 servings

Ingredients

1 medium spaghetti squash
Olive oil
Sea salt and black pepper
1 large carrot, peeled and finely diced
2 large celery stalks, finely diced
2 tablespoons olive oil
4 slices bacon
1 pound ground beef (or 1/2 pound ground pork and 1/2 pound ground beef)
Sea salt and black pepper
1/4 teaspoon dried oregano (or 1 tablespoon fresh oregano, minced)
2 cups marinara sauce
Fresh parsley or basil for garnish

Directions

For the squash:

  1. Preheat your oven to 400° F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. Brush the inside of the squash with oil spray or brush with oil, and sprinkle with sea salt and black pepper.

  2. Place squash face down on the baking sheet and roast in the preheated oven for 20–25 minutes, depending on size and preference for softness. You can press down gently on the back of the squash to see if it’s tender.

For the sauce:

  1. While the squash roasts, heat a large skillet over medium-high heat and add the oil. Once heated, add the carrot and celery to the skillet and cook until tender, about 3 minutes. Add the bacon to the skillet and cook, stirring, until about 3/4 of the way done. If the bacon renders a lot of fat, you can drain some at this point (optional).

  2. Crumble the ground meat into the skillet and sprinkle with sea salt, black pepper and the oregano. Cook, stirring, to brown.

  3. Once the meat is browned and the bacon crisp, add in the marinara sauce. Bring to a boil while stirring occasionally, then lower the heat and simmer for 5–10 more minutes to thicken and allow the flavors to blend.

  4. Use a fork to scrape the “spaghetti” strands from the squash and place in a serving bowl. Serve topped with the Bolognese sauce, and garnish with parsley or basil if desired.

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