Roasted Spaghetti Squash Bolognese

Prep & Cook
50 Minutes
Serves
4 to 6
Difficulty
Easy
Roasted Spaghetti Squash Bolognese

Ingredients

1 spaghetti squash (about 1.4 kg), halved, seeded

30ml olive oil, divided

2 celery stalks, finely chopped

1 small brown onion, finely chopped

1 carrot, finely chopped

3 garlic cloves, finely chopped

30g tomato paste

450g lean beef mince

800g can crushed tomatoes, preferably San Marzano style

125ml fresh basil leaves, torn

Freshly grated Parmesan cheese

Description

Serves: 4 to 6 

Prep Time: 10 Minutes

Cook Time: 50 Minutes

Make-Ahead: Bolognese sauce can be made up to 2 days ahead, covered and refrigerated. Rewarm gently before using.



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Method

Step 1

Position rack in bottom third of oven and preheat oven to 200°C.

Step 2

Using fork, pierce squash all over. Rub with 10ml oil and season with salt and pepper. Place, cut side down. Roast 50 minutes, or until knife easily pierces squash.

Step 3

Meanwhile, heat remaining oil in large non-stick frying pan over medium-high heat using the Inducto Go Portable Induction Cooktop. Add celery, onions, carrots, and garlic and cook, stirring frequently, for 6 minutes, or until tender. Stir in tomato paste and beef mince. Cook, stirring to break up beef, for 5 minutes, or until cooked through.

Step 4

Add crushed tomatoes and 125ml water to beef. Cover and simmer over low heat, stirring occasionally, for 45 minutes, or until thickened slightly. Stir in basil. Season with salt and pepper.

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Recipes images
Step 5

Using fork, scrape squash flesh into long strands. Transfer to platter. Spoon sauce over and sprinkle with Parmesan, if desired.

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