Spaghetti Squash Bolognese with Veggie Sauce

Name: Spaghetti Squash Bolognese with Veggie Sauce
Cuisine: Italian
Ingredients: 1 spaghetti squash; olive oil; salt and pepper; ground beef; 1 small diced onion; 2 diced celery stalks; 2 diced carrots; 1 diced bell pepper; garlic; 1 tablespoon Italian seasoning; 1 teaspoon chili flakes; 2 cups tomato sauce; 2 cups broth; 1 bay leaf; optional shredded cheese; optional additional chili flakes

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Ivanka | Healthy Simple Food

502 recipes

Ingredients

1 spaghetti squash
olive oil
salt and pepper
ground beef
1 small diced onion
2 diced celery stalks
2 diced carrots
1 diced bell pepper
garlic
1 tablespoon Italian seasoning
1 teaspoon chili flakes
2 cups tomato sauce
2 cups broth
1 bay leaf
optional shredded cheese
optional additional chili flakes

Preparation

Preheat oven to 350 degrees Fahrenheit.
Cut spaghetti squash in half lengthwise.
Scoop out the seeds.
Rub with olive oil and season with salt and pepper.
Bake for 1 hour. Alternatively, cook in Instant Pot for 7 minutes with 1 cup water on trivet.
Divide ground beef into balls and season with salt and pepper.
Brown the beef on all sides in olive oil on high heat; remove from heat and drain excess grease.
Add more olive oil and sauté 1 small diced onion, 2 diced celery stalks, 2 diced carrots, and 1 diced pepper for about 6 minutes.
Stir in garlic, 1 tablespoon Italian seasoning, and 1 teaspoon chili flakes; cook for 2 more minutes.
Add 2 cups tomato sauce, 2 cups broth, the browned beef, and 1 bay leaf.
Bring to a boil, cover, and simmer for an hour, stirring occasionally.
Taste, season as needed, and serve over the squash noodles. Option to top with shredded cheese and more chili flakes.