Spaghetti Squash & Meat Sauce Bolognese

Ingredients

• 1 medium (about 2 lbs) spaghetti squash
• 1 lb lean ground beef
• 1 medium onion, diced
• 4 cloves garlic, minced
• 28 oz crushed tomatoes
• 2 tbsp tomato paste
• 1 tbsp olive oil
• 1 tsp dried Italian seasoning
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp fresh basil, chopped

Steps

1. Preheat oven to 375°F (190°C). Cut spaghetti squash in half lengthwise and scoop out seeds.
2. Place squash cut-side down on a baking sheet and roast for 35-40 minutes until flesh is tender and easily shredded with a fork.
3. While squash roasts, heat olive oil in a large skillet over medium-high heat.
4. Add diced onion and cook for 3-4 minutes until softened, then add minced garlic and cook for 1 minute until fragrant.
5. Brown the ground beef, breaking it up as it cooks, for 5-7 minutes until no pink remains. Drain excess fat if needed.
6. Stir in tomato paste and cook for 1 minute to caramelize slightly.
7. Add crushed tomatoes, Italian seasoning, salt, and black pepper. Simmer for 10-15 minutes to develop flavors.
8. Remove roasted squash from oven and let cool for 5 minutes. Use a fork to shred the flesh into spaghetti-like strands.
9. Divide spaghetti squash among serving bowls and top with meat sauce.
10. Garnish with fresh chopped basil and serve immediately.