This Spaghetti Squash with Bolognese Sauce is about as close as I can get. Don't expect an exact match to pasta; the texture is different, it tastes nuttier and more rich, but is a great comfort food on cold nights and is packed with vitamins.
- one teaspoon of coconut oil
- medium onion, diced
- 2 cloves of fresh garlic, chopped
- 1 lb of ground beef (can also sub ground bison, turkey, chicken, or pork)
- Small jar of your favorite tomato sauce (way quicker than making your own on a weeknight plus I can't tell you mine :) )
- 1 can of diced tomatoes (no salt added)
- crushed red pepper flakes to taste
- Heat a pot on medium high for 3 minutes and add coconut oil
- Add the onions and cook until translucent
- Crumble the meat into the pot with your hands and brown
- Once the meat is cooked, stir in the fresh garlic
- Drain the fat (I line a pasta strainer with paper towels)
- Add the sauce and diced tomatoes, simmer for about 30 minutes (while your squash is cooking) and the sauce will reduce and thicken
- Preheat oven to 400
- Cut the squash in half (lengthwise) and remove the seeds
- Place cut down on a cookie sheet and sprinkle the pan and squash with a little water
- Bake for 30-40 minutes depending on the size
- When finished, remove from oven and carefully flip the squash over to cool
- Once it is cool enough to touch, run a fork through the squash and it will come out "noodle-like"
Serve the sauce over the squash. If you are feeling really crazy, serve it all on a bed of spinach. Veggie power!
Good luck to everyone competing in the Garage Games this weekend!
Nighty night lovers.