2
Roasted Spaghetti Squash Bolognese
Serves: 4 to 6
Prep Time: 10 minutes
Cook Time: 50 minutes
Make-Ahead: Bolognese sauce can be made up to 2 days ahead, covered and refrigerated.
Rewarm gently before using.
INGREDIENTS
1 spaghetti squash (about 3 lb.), halved, seeded
2 tbs. olive oil, divided
2 celery stalks, finely chopped
1 small yellow onion, finely chopped
1 carrot, finely chopped
3 garlic cloves, finely chopped
2 tbs. tomato paste
1 lb. lean ground beef (80% fat)
One 28-oz. can crushed tomatoes, preferably San Marzano style
1/2 cup fresh basil leaves, torn
Freshly grated Parmesan cheese
METHOD
1. Position rack on bottom of oven and preheat oven to 400°F.
2. Using fork, pierce squash all over. Rub with 2 tsp oil and season with salt and
pepper. Roast, cut side down, on a Curtis Stone 9 x13-inch Sheet Pan 50
minutes, or until knife easily pierces squash.
3. Meanwhile, heat remaining oil in large nonstick skillet over medium-high heat.
Add celery, onions, carrots, and garlic and cook, stirring frequently, for 6
minutes, or until tender. Stir in tomato paste and beef. Cook, stirring to break
up beef, for 5 minutes, or until cooked through.
4. Add crushed tomatoes and 1/2 cup water to beef. Cover and simmer over low
heat, stirring occasionally, for 45 minutes, or until thickened slightly. Stir in
basil. Season with salt and pepper.
5. Using fork, scrape squash flesh into long strands. Transfer to platter. Spoon
sauce over and sprinkle with Parmesan, if desired.
