Spaghetti Squash with Bolognese Sauce

I grew up eating spaghetti with ground beef and Prego sauce from a jar. It was quick, cheap, easy and too good to worry about chopping and sauteing all of those vegetables for my busy parents. When I got into college my taste buds matured and coupled with a stint with vegetarianism, I would often make spaghetti and ...Paul Newman sauce from a jar.  

In my attempt to make meat sauce myself, my hypothesis has been confirmed. Homemade is better but harder. As is life. Fortunately more is more! I think this sauce will freeze well so I'm making a double batch next time and freezing the sauce for a quicker meal on a busier day.

I have lost negative one pound on my diet so I quit. I paired this sauce with spaghetti squash in hopes of breaking even.  Embrace your body 2015.

Spaghetti Squash with Bolognese Sauce

Adapted from Simply Whisked

Serves 4

• one large spaghetti squash
• 1/4 cup olive oil
• medium onion, diced
• 3 garlic cloves, minced
• 1 celery stalk, diced
• 1 carrot, peeled and diced
• 1 pound ground beef or turkey
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 1 16 ounce can crushed tomatoes, NOT drained
• 1 16 ounce can diced tomatoes, NOT drained
• 2 tablespoons italian seasoning
• 1/4 cup grated pecorino romano or parmesan cheese (for a paleo version skip this)

Preheat oven to 400 degrees. Cut spaghetti squash in half lengthways, and scoop out seeds with spoon. Coat the inside with olive oil and place on a baking sheet insides down.  Bake for 45 minutes.

While the squash is baking, start the bolognese sauce.  In a medium or large skillet, heat olive oil to medium-high.  Add the onion, garlic, celery, and carrot. Stirring occasionally, saute the vegetables  for about 10 minutes until they are translucent and tender.   

Add the ground beef or turkey, salt, and pepper. Break up the meat while it cooks. Once the meat is browned, add in the canned tomatoes, and italian seasoning.

Simmer the sauce while the squash cooks. The sauce will reduce and get thicker the longer it simmers.  Remove from heat when desired consistency is reached. I like it thick (yeah I said it) so I let mine cook down for around thirty minutes on medium-low heat. Right before serving stir in the cheese.

Back to the squash! Once the squash is done cooking you should be able to push on the outside skin and the squash will sink down.  Remove from the oven and and hot baking pan onto a cutting board to let cool for around 10 minutes. These suckers are hot.

Take an oven mitt and lift the squash from the outside skin, squeezing it to get a good hold.  Use a fork to pull out the 'spaghetti' of the squash and separate onto plates. Top with the bolognese. Top with more cheese to live a little.

Next time: Double it as a favor for my future self.