Nickel Allergy Friendly Whole30 Spaghetti Squash with Bolognese

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Nickel Allergy Friendly Whole30 Spaghetti Squash with Bolognese

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Ingredients

4 servings

For the squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
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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½ tsp salt
¼ tsp black pepper

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 (85% lean)
½ lb ground pork
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
½ 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
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh basil, torn (optional)
Ingredient note
Herbs 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 squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces with 1 tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
2
Flip the squash halves cut-side down and roast for 40–45 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.

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