Ingredients:

  • 1 medium spaghetti squash (about 2-3 lbs / 900g - 1.3kg)
  • 1 tablespoon olive oil (15 ml)
  • 1/2 teaspoon salt (2.5 g)
  • 1/4 teaspoon black pepper (1.25 g)
  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 carrots, finely diced (about 1 cup)
  • 2 celery stalks, finely diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 pound ground beef (80/20 blend), can sub ground turkey or plant-based crumbles (450g)
  • 1/2 cup dry red wine (optional) (120 ml)
  • 1 (28-ounce) can crushed tomatoes (794g)
  • 1 (15-ounce) can tomato sauce (425g)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon dried basil (2.5 ml)
  • 1/4 teaspoon red pepper flakes (optional) (1.25 ml)
  • 1 teaspoon salt (5 g)
  • 1/2 teaspoon black pepper (2.5 g)
  • 1/4 cup fresh parsley, chopped (for garnish)
  • Grated Parmesan cheese, for serving (optional)

Instructions:

  1. Preheat oven to 400°F (200°C). Halve the spaghetti squash lengthwise, scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper. Place cut-side down on a baking sheet.
  2. Roast for 45-60 minutes, or until the flesh is easily pierced with a fork.
  3. While the squash roasts, heat olive oil in a large skillet or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 5-7 minutes.
  4. Add garlic and ground beef (or substitute); cook, breaking up the meat with a spoon, until browned. Drain off any excess fat.
  5. If using, pour in the red wine and scrape up any browned bits from the bottom of the pan. Let simmer for a few minutes until the wine reduces slightly.
  6. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour, stirring occasionally. The longer it simmers, the richer the flavor will be.
  7. Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands.
  8. Divide the spaghetti squash among plates. Top with Bolognese sauce, fresh parsley, and grated Parmesan cheese (if desired). Serve immediately.