Low Sodium Stuffed Spaghetti Squash with Bolognese

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

Low Sodium Stuffed Spaghetti Squash with Bolognese

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), 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
½ tsp salt, divided
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the Bolognese

1 lb ground beef (80/20)
1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 cup sweet potato purée (from about 1 medium sweet potato, roasted and mashed)
½ cup pumpkin purée
1 cup bone broth (homemade or additive-free)
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh basil, thinly sliced (optional)
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt.
2
Roast the squash cut-side down (flip them over) for 35–45 minutes, until the flesh is tender when pierced with a fork and the strands pull away easily with a fork. Remove from the oven and set aside cut-side up to cool slightly.

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