Pregnancy Friendly Stuffed Spaghetti Squash with Bolognese
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Learn more →Ingredients
4 servings
For the squash
- 2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt, divided
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
Ingredient noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ½ tsp salt
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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