In an attempt to balance out all our restaurant adventures, we try to eat healthy at home and substitute carbs (pasta, white rice, potatoes, bread) with root vegetables when possible. Enter the amazing spaghetti squash! We have sung its praises before, so it's no surprise this versatile vegetable (well, technically fruit because it contains the seeds of the plant... but we're talking food here, not science) is a favorite. This time we decided to make "spaghetti" Bolognese.
First Step: The "Spaghetti"
Having realized how difficult it is to cut the outer shell of the spaghetti squash in order to roast it, we found a cool trick online to make things a bit easier. You actually roast the whole squash for an hour and 20 minutes at 375 degrees. Then it's fully cooked and super easy to cut open, remove the seeds, and scrape out the squash strands!
We then tossed the cooked strands with a bit of marinara sauce to add flavor.
Second Step: The Bolognese
We kept this part very basic and didn't follow an exact recipe for a true Bolognese. We opted to use ground beef, though really any ground meat is fine.
First, we browned the meat with onion.
Then we mixed in chopped tomatoes (we like the Pomi brand because it does not come in a can), Italian seasoning, red pepper flakes, and salt to taste.
Finally for a bit of Popeye power, we tossed in a container of fresh spinach and let it blend in with the meat.
(As the spinach simmers, it winds up adding a bit of water to the meat sauce so you may want to add a tad more salt to bring the flavors back up.)
Once the spinach has cooked down, give everything a quick stir, plate it on top of your squash and enjoy a carb-free spaghetti with meat sauce!
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