Roasted Spaghetti Squash Bolognese

Bolognese broccoli microgreens dinner garlic Gluten Free Ground Beef Healthy kale microgreens Low Carb Main Dishes marinara microgreens olive oil onion Parmesan cheese pasta Recipes salt Spaghetti Squash Squash tomato yellow squash zucchini

July 06, 2020

Recipe: Roasted Spaghetti Squash Bolognese

Author: Allie Riebe, Happiness Team Member

Prep Time: 15 minutes

Cook Time: 45 minutes

Makes: 4-6 servings

Who doesn't love a big bowl of pasta?! Sometimes you just want to lighten it up or try something different, though. That is where spaghetti squash comes into play! It mimics your regular ol’ spaghetti but without all of the carbs. Serve with a side salad to round out this easy, delicious, and guilt-free meal!

Ingredients:

Olive oil or coconut oil
Salt and pepper to taste
Garlic powder to taste
1 spaghetti squash (about 3 lbs)
1 lb ground beef
1 yellow onion diced
3 cloves garlic minced or thinly sliced
1 tsp Italian seasoning (sub dried oregano or basil)
1 24 oz jar of your favorite marinara sauce
1 zucchini or yellow squash, diced
Your favorite Hamama Microgreens for garnish

Instructions:

Roasting the Spaghetti Squash-

Preheat oven to 400 degrees F and line a large rimmed baking sheet or baking dish with parchment paper or nonstick foil.
Carefully halve spaghetti squash lengthwise using a sharp knife. I find the best way to do this is inserting the very tip of a very sharp large knife into the side of the squash (lengthwise) and push it all the way through to the other side. Then rock the knife back and forth to cut one half all the way through, then repeat on the other side. You can also microwave the spaghetti squash for 3-5 minutes prior to cutting to slightly soften it. Let cool from microwave before handling.
Use a large spoon to scrape out the seeds.
Brush the inside with olive or coconut oil and sprinkle with a little salt, pepper, and garlic powder. Place cut-side down on baking sheet. Roast for 35-45 minutes, or until a knife easily pierces the skin and flesh. Remove from oven and set aside.
Once slightly cool, flip squash flesh-side up and use a fork to scrape out the "spaghetti."

Making the Bolognese-

Heat 2 tsp of olive oil in a skillet on medium-high heat. Add onions & zucchini and cook about 5-8 minutes or until slightly tender.
Stir in the minced or sliced garlic and cook for an additional 30 seconds.
Add the ground beef. Season with salt, pepper, & crushed red pepper flakes for spice if desired. Cook and mix until cooked through, while breaking the beef into small crumbles, about 5-8 minutes.
Stir in the marinara sauce and Italian seasoning. Bring to a soft simmer.
Scoop the roasted spaghetti squash onto a plate and top with the hot bolognese.
Garnish with parmesan cheese & your favorite Hamama microgreens!

ENJOY! Allie

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