Breastfeeding Friendly Paleo Bolognese over Spaghetti Squash
Total time1 hr 25 min
Prep time20 min
Cook time1 hr 5 min
4.5(15)
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Learn more →Ingredients
4 servings
For the spaghetti squash
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- salt and pepper, to taste
For the Bolognese
- 1 lb ground beef (80/20)
- ½ lb ground pork
- 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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