SPAGHETTI SQUASH BOLOGNESE
Serves: 4
Cook Time: 30 min
Prep Time: 10 min
Protein: ~28G
Ingredients:
2 large spaghetti squash, sliced in half length-wise
2 tbsp olive oil
1 small onion, diced
1 large carrot, diced
2 stalks celery, diced
1 lb ground beef
1 jar pasta sauce of choice
1⁄2 cup milk or almond milk
Salt and pepper
Optional: parmesan cheese for topping
Directions:
1. Preheat the oven to 425 F.
2. Using half of the olive oil, brush it on the
insides of the spaghetti squash halves and sprinkle each half with some salt and pepper.
3. Place the spaghetti squash, cut side down, on a baking sheet and bake for about 30 minutes (or until you can easily scrape with a fork).
4. While the spaghetti squash is cooking, heat the remaining olive oil in a pan on medium heat. Once hot, add the onion, carrot and celery. Saute 3-5 minutes until veggies are tender.
5. Add the ground beef and cook another 3-5 minutes until browned, breaking up the meat as it cooks.
6. Add the tomato sauce and milk. Mix well and bring to a simmer for about 10 minutes.
7. Fill each half of the cooked spaghetti squash with the ground beef mix. Top with parmesan cheese if desired and enjoy!
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