Recipe courtesy of Ree Drummond
Recipe courtesy of Ree Drummond
Show:
The Pioneer Woman
Spaghetti Squash Bolognese
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 50 g
- Saturated Fat
- 17 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 39 g
- Cholesterol
- 129 mg
- Sodium
- 1421 mg
- Level: Easy
- Total: 1 hr 15 min (includes cooling time)
- Active: 40 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 721
- Total Fat
- 50 g
- Saturated Fat
- 17 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 7 g
- Sugar
- 17 g
- Protein
- 39 g
- Cholesterol
- 129 mg
- Sodium
- 1421 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
- Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
- Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
- Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.
