Anti Inflammatory Paleo Bolognese over Spaghetti Squash

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Anti Inflammatory Paleo Bolognese over Spaghetti Squash

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Ingredients

4 servings

For the spaghetti squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
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2 tbsp olive oil, divided
salt and pepper, to taste

For the Bolognese

1 lb ground beef (80/20)
½ lb ground pork
Chef's tip
Ground chicken is often leaner than ground pork and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
½ cup chicken broth
1 tbsp red wine vinegar
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with salt and pepper.
2
Roast the squash cut-side down for 40–45 minutes, until the flesh is tender and a fork pierces through without resistance and the strands pull away easily from the skin.

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