Try making this Spaghetti Squash Bolognese for your next dinner option! Squash offers an extensive list of benefits for your health, as it is rich in vitamins A, C, and B6, is an excellent source of potassium, and supports gut health. Grass-fed ground beef is an excellent source of iron and improves immune function. Tomatoes support bone health and promote digestion. Serve this gluten-free Bolognese with garlic bread and enjoy!
Ingredients:
1 medium spaghetti squash
2 large carrots, peeled and diced
2 celery ribs, diced
1 yellow onion, diced
6 cloves garlic, minced
1 lb grass fed ground beef
1 lb ground pork
28 oz crushed tomatoes
2 cups chicken broth
½ cup full fat coconut milk
¼ cup balsamic vinegar
½ teaspoon dried thyme
1 teaspoon dried oregano
3 dried bay leaves
Coconut Oil
1 teaspoon salt
Black pepper to taste
Instructions:
For the squash
1) Preheat your oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. Cut squash in half lengthwise and scoop out seeds and strings. Brush inside of squash with melted coconut oil, sprinkle with salt and pepper.
2) Position squash face down on baking sheet and roast for 20-25 minutes, depending on preference for softness.
3) Use a fork to scrape “spaghetti” strands from the cooked squash and place in a serving bowl.
For the sauce
1) Heat a large pot over medium high heat. Add 1 tsp of coconut oil, celery, carrots, onion, and minced garlic. Cook for 3-4 minutes until onions become transparent.
2) Add ground beef and ground pork. Sear meat until browned, breaking it up as it cooks.
3) When meat is cooked, add crushed tomatoes, dried herbs, balsamic vinegar, chicken broth, salt, and pepper. Stir to combine.
4) Bring sauce to a boil, then reduce to a simmer. Let Bolognese sauce simmer uncovered for 15-20 minutes.
5) Once sauce is done simmering, add coconut milk and stir. Season with salt and pepper to taste.
6) Serve sauce over spaghetti squash. Garnish with fresh parsley and a sprinkle of your favorite cheese and enjoy!
