Lunch
Spaghetti Squash Bolognese
| Total time:
| Prep:
| Cook:
| Servings:
|
| 55 min |
10 min |
45 min |
5 |
Dietary Restrictions
Gluten-freeEgg-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Teaspoon
salt
-
1
Pound
93% lean ground beef
-
2
spaghetti squash
-
1
Tablespoon
olive oil
-
1
Teaspoon
pepper
-
3
carrot
-
1
onion
-
2
garlic clove
-
2
Teaspoon
oregano
-
2
Teaspoon
basil
-
3
Cup
spinach
-
30
Ounce
canned crushed tomatoes
-
2
Ounce
tomato paste
-
4
Tablespoon
parmesan cheese
Directions
-
Pre-heat the oven to 400 degrees F. / 204 degrees C.
-
Cut spaghetti squash in half lengthwise and scoop out seeds with a spoon. Season with a little olive oil, salt, and pepper. Bake until fork tender, about 45 minutes.
-
While the spaghetti squash bakes make your sauce. In a large deep sauté pan, heat the olive oil. Add the beef and season with a little salt and pepper. Brown the meat and break it into smaller pieces with your spoon until cooked through.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 371 kcal |
| Fat
| 15 g |
| Carbohydrates
| 36 g |
| Protein
| 27 g |
| Fiber
| 8 g |
| Sugar
| 16 g |
| Sodium
| 1103 mg |
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