Spaghetti Squash Bolognese
1.5 lb ground beef
Garlic, minced
1 onion, chopped
2 c marinara sauce (I like Rao’s sensitive)
2 can Italian style diced tomatoes
2 spaghetti squashes
EVOO
Salt & pepper
2 balls mozzarella, sliced
Note: this recipe will make enough sauce for 2 squashes.
Preheat the oven to 400. In a large pot, heat EVOO and garlic over medium heat until fragrant. Add onion and cook 4-5 minutes. Add the beef and separate into chunks. Once brown, add the sauce and tomatoes. Close the lid and reduce the heat to low.
Slice the squash lengthwise and scoop out the guts. (You can make little cuts around the squash and microwave 4 min to make it easier – use oven mitts when you take it out of the microwave!!)
Coat in EVOO and s&p. Cook face side down for 30 minutes.
When the squash is done, take it out and turn on the broiler.
Shred the insides of each half with a fork. Pour on about 2 ladles of sauce per half squash. Then top with 2-3 slices of mozzarella.
Broil for 6 minutes or until brown & bubbly. Yummmmmmmm!
