I feel like it has been 9 years since I did a blog post. I apologize! Wedding planning, hitting the gym 5 days a week, working 5 days a week, weekends away and a part time job on some weekends have really filled up my days. Mike and I officially hit the “3 months to go” mark last Friday. According to Crate and Barrel we have 86 days till our wedding, HOLY COW! Where has the time gone? Anyways, Mike and I have really been trying to kick our eating habits into healthy high gear lately. This recipe was awesome. I absolutely adore pasta, but part of the reason I adore it so much is because I get to make meat sauce! I could just laddle meat sauce directly into my mouth without out the pasta. Well, that might be a partial lie, I probably would miss the pasta part after polished off the sauce….haha. By replacing pasta with spaghetti squash you are elimating tons of calories and carbs you might not need if you haven’t done a huge workout prior. This recipe will definitely be in the Bohlson household rotation this wedding season.

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Spaghetti Squash Bolognese
Serves 4
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Cook Time
45 min
Cook Time
45 min
Ingredients
  1. 2 large spaghetti squash, cut in half and seeds and guts removed
  2. 1 jar of your favorite spaghetti sauce
  3. 1lb of lean ground beef, I used 92% lean
  4. 1 package of baby bella mushrooms
  5. 1 red pepper
  6. 1 large yellow onion
  7. 1/4 cup chopped cashews
  8. 1/4 tsp of ground cinnamon
  9. 1-2 tbsp of olive oil
  10. 1/2 cup grated parmesan cheese
  11. 2 cloves garlic, crushed
  12. red pepper flakes to taste
  13. fresh basil to top
  14. salt and pepper to taste
Instructions
  1. Cut spaghetti squash in half length wise. Be super duper careful when slicing or have someone help you. Remove seeds and guts from inside just like you would with a pumpkin. Spritz or drizzle olive oil over squash and sprinkle cinnamon, salt and pepper to taste. Bake in oven for 45 minutes or until fork tender and able to pull apart.
  2. Chop cashews and place aside. I used my handy dandy immersion blender that has a chopper attachment. It basically acts as a tiny food processor. It's pretty sweet I must say
  3. Slice mushrooms and dice peppers and onions. Crush 2 cloves of garlic. Place aside
  4. Saute ground beef in a non-stick skillet or pot till cooked all the way through. Remove beef from pot and drain excess grease.
  5. Drizzle approx. 1 tbsp of olive oil into the same medium sized pot. I used our dutch oven. Heat oil on medium heat for 1-2 minutes. Toss in crushed garlic and heat till fragrant. Add onions and cook for an additional 5 or so minutes.
  6. Add peppers and mushrooms to pot. Cook for another few minutes till somewhat tender. Pour in tomato sauce. Stir to combine. Sprinkle in red pepper flakes (to your own desire), salt and pepper to taste. Stir. Simmer on low till your spaghetti squash is done
  7. Remove spaghetti squash from oven once fork tender. With fork remove spaghetti squash from skin and place into a large serving bowl.
  8. Divide squash into 4 equal portions. Top with bolognese sauce. Sprinkle parmasen cheese and cashews on top.  Garnish with fresh cut basil.
Notes
  1. Preheat oven to 375
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