This recipe offers a delicious, comforting dish to make for dinner or meal prep for the week ahead. Spaghetti squash makes a great lower-carb, nutrient-dense alternative base for sauces and stews (instead of rice or pasta) – especially in the fall and winter when this yummy squash is in season! Pair with a simple arugula salad for some raw greens that support digestion, too.

Spaghetti Squash Bolognese

Ingredients:

Spaghetti Squash

• 1 spaghetti squash
• drizzle of extra virgin olive oil
• 2 garlic cloves
• pinch of salt and pepper

Bolognese

• drizzle of extra virgin olive oil
• ½ yellow onion
• 2 garlic cloves
• 1-2 zucchinis, chopped
• 1 lb ground meat (bison or ground grass-fed beef)
• 2 cups tomato or marinara sauce (suggested brands: Thrive Market, Cucina Antica, Organico Bello)
• Pinch of salt and pepper to taste

Directions:

1. Preheat the oven to 400°F.
2. Start by cutting the squash in half and scooping out seeds with a spoon.
3. Drizzle with olive oil & add minced garlic and spices.
4. Place squash face down on a large baking tray. Bake for 40 minutes
5. In a large pan, heat olive oil over medium heat. Add onion, garlic, and a pinch of salt. Cook for 3-5 minutes until soft.
6. Add the minced bison or beef to the pan and sauté until browned.
7. Add tomato sauce and zucchini. Stir well. Bring to a simmer. Season with salt and pepper. Cook for 15-20 minutes or until the tomato sauce has reduced.
8. Once the spaghetti squash is cooked, shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to taste.
9. Serve the bolognese over the spaghetti squash with arugula lightly dressed in olive oil, lemon, and salt.

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