The first time I was introduced to spaghetti squash a few years ago, I was amazed. I had no idea something like it existed! Now, it's one of my favorites when fall rolls around.
It's great for those eating lower carbs but who still miss their pasta. Although nobody will be tricked into thinking they're eating actual spaghetti, it's still pretty darn good. If you have a hard time getting your kids to try something like this, having them use a fork to 'make spaghetti' might get them excited enough to give it a whirl. They'll think it's pretty cool that they made it on their own...
Homemade Bolognese with Spaghetti Squash
Adapted slightly from Practical Paleo
Yield: 4 servings
2 spaghetti squashes
2 tablespoons butter
1/2 large white onion, finely chopped
1 carrot, finely chopped
2 stalks of celery, finely chopped
1 clove garlic, minced
Sea salt & pepper, to taste
1 pound ground chuck or beef
1/2 cup chicken broth
2/3 cup full-fat coconut milk
3 T tomato paste
Preheat oven to 375 F.
Using a large, sharp knife, cut the squashes in half the long way and scoop out the seeds. Sprinkle the insides with a small amount of salt and pepper. Place face down on a rimmed baking sheet.
Bake for 35 minutes or until tender when poked with a fork.
Once cool enough to handle, scrape out stringy flesh with a fork into a serving dish.
While squash is cooling, heat a large skillet over medium heat with butter. Add onion, carrot, and celery to pan and cook until onions are tender. Add garlic and cook until fragrant (about 1 minute). Crumble ground meat into pan and brown, stirring occasionally and using a wooden spoon to break into smaller pieces.
When meat is fully browned, add chicken broth, coconut milk, tomato paste, and season with salt and pepper, to taste. Simmer mixture over low heat for about 20 minutes. Serve with spaghetti 'noodles'.