Spaghetti Squash With Super Thick Bolognese Recipe

Name: Spaghetti Squash With Super Thick Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large spaghetti squash, cut in half lengthwise, seeds removed; 6 tablespoons extra virgin olive oil, divided; salt & fresh ground pepper; 1/2 cup grated pecorino romano cheese, plus more for topping if desired; 1/4 lb thickly sliced pancetta, chopped; 1 1/2 lbs ground sirloin; 1 carrot, peeled and diced; 1 medium onion, diced; 3 garlic cloves, chopped; 1/4 cup tomato paste; 1/2 cup red wine; 1/2 cup beef stock; 1/2 cup fresh basil, chopped; 1/2 cup fresh parsley, chopped

Servings: persons

1 large spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons extra virgin olive oil, divided
salt & fresh ground pepper
1/2 cup grated pecorino romano cheese, plus more for topping if desired
1/4 lb thickly sliced pancetta, chopped
1 1/2 lbs ground sirloin
1 carrot, peeled and diced
1 medium onion, diced
3 garlic cloves, chopped
1/4 cup tomato paste
1/2 cup red wine
1/2 cup beef stock
1/2 cup fresh basil, chopped
1/2 cup fresh parsley, chopped

1
Preheat oven to 400u00b0F.
2
Place the spaghetti squash halves, cut side up, onto a baking sheet. Drizzle with 2 tablespoons EVOO, salt and pepper. Turn the squash over so they're cut side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.
3
While the squash is roasting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.
4
Season everything with salt and pepper, and add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock scraping the bottom for any bits that may be stuck, and cook sauce until thickened and slightly reduced, about 5 minutes.
5
To serve, ladle meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino-Romano cheese.

408

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 large spaghetti squash, cut in half lengthwise, seeds removed, 6 tablespoons extra virgin olive oil, divided, salt & fresh ground pepper, 1/2 cup grated pecorino romano cheese, plus more for topping if desired, and more.

Yes, Spaghetti Squash With Super Thick Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti Squash With Super Thick Bolognese

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