Hey Strangekittens. Today’s recipe is an excellent gluten-free way to do a bolognese dish. It’s also delicious and healthy! A classic beefy, herb laden bolognese sauce on some light spaghetti squash. A great summer lunch dish that won’t make you feel heavy and bloated like pasta would.
And it’s also garlicky, because, garlic is awesome. (UPDATE: This recipe featured on Shape.com!)
You will need:
- 2 lbs ground beef
- 1/2 a large spaghetti squash, de-seeded (scrape it out with a spoon)
- 1 small can tomato paste
- Handful of fresh basil
- 1-2 heads of garlic
- 1 chopped white/yellow onion
- Optional: Mozza cheese
Preheat your oven to about 350. Place the squash half face down on a greased roasting pan. Stick it in the oven for about 30-45 mins until fork tender (you want to be able to shred it with a fork. Don’t let it get mushy!)
While that’s baking, brown your beef and onions. Crush all the garlic cloves and throw it in with the beef. Add tomato paste and the basil, salt and pepper. Let all all simmer for about 20mins.
Shred the squash (let it cool down a bit. Blazingly hot squash leaves weird burn scars.).
Place a pile on each plate, serve with meat sauce over the top, garnished with cheese and basil.
I’m currently eating this in sheer herby happiness.
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