Nickel Allergy Friendly Paleo Bolognese over Spaghetti Squash
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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
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
- ½ tsp dried thyme
- ¼ tsp red pepper flakes (optional)
For serving
- 2 tbsp fresh basil, torn (optional)
Ingredient noteHerbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of basil used to season this recipe is likely fine. If you prefer to always avoid basil, please tap it and change its rating to Red.
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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