Nickel Allergy Friendly Whole30 Bolognese over Spaghetti Squash

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Nickel Allergy Friendly Whole30 Bolognese over Spaghetti Squash

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Ingredients

4 servings

For the spaghetti squash

1 medium spaghetti squash (about 3 lb)
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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salt and pepper, to taste

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
Ingredient note
Herbs 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
1 bay leaf
salt and pepper, to taste

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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