The Best Spaghetti Squash Bolognese Recipe | Spaghetti Squash Gluten Free

This wonderful and easy Spaghetti Squash recipe is gluten free. The recipe makes more bolognese sauce than you'll need so throw the extra in containers and freeze for a busy/lazy dinner!

INGREDIENTS
• 1 large spaghetti squash, cut in half lengthwise and seeds removed
• 2 tsp olive oil

Bolognese sauce
• (This sauce recipe makes more than you’ll need for a single spaghetti squash. Freeze extra sauce and defrost for an easy dinner on a busy/lazy night.)
• 1 lb ground beef
• 1 lb ground Italian sausage
• 1 medium carrot, coarsely chopped
• 2 celery stalks, coarsely chopped
• ½ medium onion, coarsely chopped
• 5-8 garlic cloves, crushed
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp tomato paste
• 28 oz canned crushed tomatoes
• 28 oz canned petite diced tomatoes
• Salt & pepper to taste
• 1 tsp dried oregano

Other
• 8 oz mozzarella cheese, shredded
• 2 tbsp pecorino romano cheese, grated
• 2 tbsp parmesan cheese, grated
• Fresh basil leaves (for garnish)

DIRECTIONS
1. Preheat oven to 400F.
2. Cut spaghetti squash in half lengthwise and rub inside flesh with olive oil. Place cut side down on a baking sheet and bake for 45 minutes. Remove from oven and let cool as is on the baking sheet for at least 10 minutes before handling.
3. In a food processor, put onions, carrots, celery, and garlic and process until finely chopped and set aside.
4. Heat a large sauté pan or sauce pot over medium high heat and add ground beef and ground sausage. As the meat is cooking, break it up into a fine crumble consistency and let brown a little for 1-2 minutes after fully broken up.
5. Add processed vegetable to meat and mix well. Cook for 2-5 minutes or until very soft and fragrant. Season with salt and pepper. Add butter and mix well until melted.
6. Add tomato paste and mix until well incorporated. Cook for 1-2 minutes.
7. Reduce heat to low and add crushed and diced canned tomatoes. Season again with salt and pepper, add oregano, cover and simmer for 20-30 minutes.
8. After squash has cooled, scrape flesh out into a large mixing bowl and add about 1 cup of Bolognese sauce and mix a little. Be careful when scrapping out the squash flesh to not damage the outer shell.
9. Add mixed sauce and squash back into the outer shells and top with pecorino romano cheese, parmesan cheese and shredded mozzarella. Spray with olive oil and bake in oven for about 20 min or until cheese is fully melted and beginning to brown.
10. Remove from oven and transfer to serving platter. Garnish with hand torn fresh basil leaves.

Enjoy!


COOKING EQUIPMENT
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RECORDING EQUIPMENT
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Hi, I’m Chef Ange, a self-taught cooking nerd who has been learning how to cook over the past decade by burning stuff, cutting my fingers, and occasionally making amazing dinners for my family and friends. I became a home chef after a long and successful career in sports and fitness training so most of the food I cook is healthy(er) but I love my chicken wings, have a pizza night regularly and can’t say no to a mouthwatering cheeseburger! SUBSCRIBE to my channel so you can learn to cook so you can lose weight and be healthy while eating delicious and tasty food with my easy-to-follow recipes, skills and tips! Let’s get cooking!

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