Spaghetti Squash Bolognese

**Spaghetti squash can be a pain, so to make this a stress-free meal, skip the spaghetti squash prep and just go for zucchini or sweet potato noodles. Both are awesome with this recipe.

Ingredients

  • 1 tbsp plus 1 tsp. olive oil, divided
  • 1 1/2 lbs lean ground beef (or ground turkey)
  • 1 yellow onion, diced
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 8 mushrooms, diced (or a can of sliced mushrooms)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1/2 tsp plus 1/2 tsp. sea salt, divided
  • 1/4 tsp plus 1/8 tsp. ground black pepper, divided
  • 4 cups sugar-free pasta sauce (we use Rao’s)
  • 2 small round spaghetti squash
  • grated parmesan, for garnish

Instructions

  1. Preheat oven to 425 degrees F and line a baking sheet with aluminum foil.
  2. Carefully slice the spaghetti squash in half through the stem. Using a spoon, scrape out the seeds and discard.
  3. Lightly drizzle olive oil over the cut-side of the spaghetti squash. Then, lightly sprinkle with 1/2 tsp. sea salt and 1/4 tsp. ground black pepper until evenly coated.
  4. Place the squash, cut side up, on the baking sheet and place into the oven.
  5. Roast until a fork can easily scrape the spaghetti squash flesh away, approximately 40-45 min.
  6. Now, remove from oven and allow to cool.
  7. Once cool, carefully scrape out the spaghetti squash “noodles” from the skin, taking care to keep the outer skin in tact, since this will serve as the bowls.
  8. Heat remaining tbsp. olive oil in a large skillet over medium-high heat.
  9. Add the ground beef to the oil and break into crumbles.
  10. Add the onion, shallot, garlic, and mushrooms, and cook until the meat is well-browned and the onion is tender.
  11. Add the seasonings (oregano, basil, thyme, remaining salt, and remaining pepper) and the tomato sauce and stir to combine.
  12. Once the mixture begins to simmer, reduce heat to medium and cover for 15 minutes, stirring occasionally.
  13. In a large mixing bowl, toss the meat sauce with the spaghetti squash noodles until everything is evenly coated.
  14. Carefully fill each of the squash cups with the mixture.
  15. Garnish with parmesan if desired.

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