Ingredients:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 carrot, finely chopped
- 1 stalk celery, finely chopped
- 1 pound ground beef
- 2 (14-ounce) cans San Marzano tomatoes
- 1/4 cup tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Preparing the Spaghetti Squash:
- Preheat your oven to 375°F (190°C).
- Cut the Spaghetti Squash in half lengthwise and scoop out the seeds.
- Place the halves face down on a baking sheet and bake for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
Making the Bolognaise Sauce:
- While the squash is cooking, heat olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
- Stir in chopped carrot and celery, cooking for another 3-4 minutes until softened.
- Add ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink. Feel free to skim off a bit of the fat before the next step – but make sure to leave some for the added flavour!
- Stir in tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Make sure to use your utensil to roughly chop up the whole tomatoes in the pan.
- Bring the sauce to a simmer, then reduce heat and let it stew for 20-30 minutes, stirring occasionally, until thickened. The longer the sauce is allowed to stew, the better!
Finishing Touches:
- Once the squash is cooked, use a fork to scrape out the strands, keeping them inside the squash.
- Add the bolognaise sauce into the squash “bowl” and add some bocconcini cheese balls to the top.
- Return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly. We like to do this on broil, keeping a close eye so the cheese melts to perfection. Serve hot and enjoy!
