Low Sodium Whole30 Bolognese over Spaghetti Squash

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Low Sodium Whole30 Bolognese over Spaghetti Squash

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Ingredients

4 servings

For the spaghetti squash

1 medium spaghetti squash (about 3 lb)
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
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1 tbsp olive oil
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the Bolognese

2 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 lb ground beef (80/20)
½ lb ground pork
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
1 cup chicken broth
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes
1 bay leaf
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp olive oil and season with salt and pepper. Place cut-side down on a rimmed baking sheet and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
2
While the squash roasts, heat 2 tbsp olive oil in a large Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until softened and the onion is translucent, about 8–10 minutes.

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