Spaghetti Squash Bolognese

Well, my friends, as I'm sure you've noticed, we kind of took a break over here at D in the D.  Between the holidays and life in general, time got away from us.  But we're back and better than ever!  So buckle up, we're back in business. 


If you're still holding on to your New Year's resolution of watching what you eat, this one is is pretty darn amazing.  Its meaty and filling, and surprise surprise, doesn't use one ounce of pasta.  If you've never had spaghetti squash, you should put it on your bucket list.  Its just that good.  And when you top it off with meat, tomatoes, mushrooms, and basil, you'll be talking about it the next day at work.  I promise.  

Spaghetti Squash Bolognese
adapted from Dramatic Pancake 

1 spaghetti squash
olive oil
4 cloves garlic, finely chopped
10 cremini mushrooms, sliced
1 onion, chopped
1/2 pound ground beef
8 oz tomato sauce
2 medium tomatoes, chopped
1 handful fresh basil, chopped
1 tsp oregano
salt and pepper
1/2 cup grated Parmesan

Preheat oven to 375 degrees.  Slice spaghetti squash lengthwise in half.  Using a spoon, remove seeds.  Place each half face down on a baking sheet greased with olive oil.  Roast for 30 minutes.  

While squash is roasting, in a medium skillet, heat one tablespoon olive oil over medium heat.  Add mushrooms and cook until golden.  

Meanwhile, in a large skillet, heat one tablespoon olive oil over medium heat.  Add onions and garlic and cook for 3 minutes.  Add ground beef and cook until brown.  Then add cooked mushrooms, tomato sauce, tomatoes, basil and oregano.  Season with salt and pepper to taste.  Let simmer for a few minutes until heated through.  


Use a fork to scrape spaghetti squash from its shell.  Spoon meat sauce over individual servings of spaghetti squash, and top with grated Parmesan cheese.  


{T}