A non-traditional gluten-free spaghetti dish with a traditional ragu’ Bolognese. Roasted until tender and scraped with a fork, the squash comes apart in noodle-like strands that hold the sauce well. Are you vegetarian? Make a sauce with a blend of mushrooms—some shiitake, fresh cremini and portobello —that mimic the texture of ground beef while adding plenty of umami flavor. (ingredients and recipe kindly offered by Farm to People.)
photos coco zordan
1 spaghetti squash
1 Lb. ground beef
about 1 Lb. tomato sauce or 1 can peeled tomato puree'
1 onion chopped
1 carrot chopped
2-3 celery stalks chopped
1 or more cloves Garlic
XVOO
sea salt and pepper
opt. a splash of red wine or white if you don’t have the red on hand
Cut the spaghetti squash in half length-wise, (if it’s difficult, you can microwave it for a minute or two to soften it up). Drizzle with 1 tbsp olive oil, and sprinkle with salt and pepper. Place the squash cut-side down on the baking sheet, and roast at 400 degrees for about 45/60 minutes.
While the squash is roasting, place a large skillet over low-medium heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped carrots, onion, celery and garlic* to the pan, and cook until the veggies are tender, about 10/15 minutes stirring occasionally. *Note: I prefer to add a whole clove of garlic that I can easily remove from the sauce (so typical Italian!), but you can add it chopped to the rest of the vegetables.
Add the ground beef and cook covered until browned through, stirring occasionally (10 minutes). Add a splash of red (or white) wine, let evaporate for a couple of minutes, then add the sauce, salt and pepper.
Bring to a simmer and reduce heat to low. Stir often, cooking until the sauce thickens, about 30 minutes.
When squash is ready and has cooled down a bit, scrape out the flash with a fork so it resembles spaghetti . Divide between 2 plates and top with the bolognese. Serve with parmesan scales or as is.
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