Bolognese Spaghetti Squash
Easy, comforting spaghetti squash bolognese made with straight-forward, simple ingredients. This gem of a dinner is perfect for meal prepping and also easy to throw together any night of the week.
Dressing Ingredients:
- 1 medium spaghetti squash
- Avocado oil
- Salt and Pepper
- 1 large carrot peeled and finely diced
- 2 large stalk celery finely diced
- 2 Tbsp garlic infused oil
- 4 slices bacon
- 1 lb grass fed ground beef
- Sea salt and black pepper
- 1/4 tsp oregano
- 2 cups marinara sauce
- Fresh parsley or basil for garnish
Instructions for Squash:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings.02.Spray the inside of the squash with avocado oil spray or brush with oil, and sprinkle with salt and pepper.03.Place squash face down on the baking sheet and roast in the preheated oven for 25-30 minutes
Instructions for Sauce:
- While the squash roasts, heat a large skillet over medium-hi heat and add the garlic infused 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.
- Crumble the ground meat into the skillet and sprinkle with salt, pepper and the oregano. Cook and stir to brown.
- Once the meat is browned add in the marinara sauce.
- Bring to a boil while stirring occasionally.
- Lower the heat and simmer for 5-10 more minutes to thicken and allow the flavors to blend.
- Use a fork to scrape the strands from the squash and place in a serving bowl.
- Serve topped with the Bolognese sauce and garnish with parsley or basil if desired. Enjoy!
Bolognese Spaghetti Squash
Easy, comforting spaghetti squash bolognese made with straight-forward, simple ingredients. This gem of a dinner is perfect for meal prepping and also easy to throw together any night of the week.
Ingredients
- 1 medium Spaghetti Squash
- 1 tbsp Avocado Oil
- Salt & Pepper to taste
- 1 large Carrot peeled & finely sliced
- 2 large Stalk Celery finely diced
- 4 slices Bacon
- 1 lb Grass Fed Beef
- 1/4 tsp Oregano
- 2 Cups Marinara Sauce choose Whole30 sauce for Whole30
- Fresh Parsley or Basil for garnish
Instructions
Instructions for Squash
- Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings.
- Spray the inside of the squash with avocado oil spray or brush with oil, and sprinkle with salt and pepper.
- Place squash face down on the baking sheet and roast in the preheated oven for 25-30 minutes
Instructions for Sauce
- While the squash roasts, heat a large skillet over medium-hi heat and add the garlic infused 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.
- Crumble the ground meat into the skillet and sprinkle with salt, pepper and the oregano. Cook and stir to brown.
- Once the meat is browned add in the marinara sauce.
- Bring to a boil while stirring occasionally.
- Lower the heat and simmer for 5-10 more minutes to thicken and allow the flavors to blend.
- Use a fork to scrape the strands from the squash and place in a serving bowl.
- Serve topped with the Bolognese sauce and garnish with parsley or basil if desired. Enjoy!
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