Baked “Spaghetti” Bolognese
Today I realised just how much of a nutrition and food geek I have become.
As I walked into the supermarket and saw my very first spaghetti squash sitting on the shelf…I lit up in delight! Finally, I get to play with a spaghetti squash!
It was the highlight of my day.
And here’s why…
Being that I don’t eat pasta due it being wheat filled, nutrition-less sacks of glue, I finally get to try a well known American alternative – the spaghetti squash!
The spaghetti squash is commonly used around the world to bake and then shred with a fork to create long noodle-like threads. And when mixed into a meal, it provides you with Vitamin A, potassium and good carbs but without the dramatic insulin spike.
Nutrients…tick. Healthy carbs…tick. Veggie intake…tick.
Here’s what I did with my beloved spaghetti squash…
- 1/2 Spaghetti Squash
- 1 Brown Onion
- 500g Beef Mince, Grassfed
- 3 cloves Garlic, minced
- 1 Cup Shredded Cheese
- 2 Cups Tomato Puree or Passata
- Parsley or Basil to garnish
- 1. Turn on your oven to 200 degrees Celsius
- 2. Scrape out the seeds from the centre of your half of squash and bake in the oven on a baking tray lined with baking paper for 35 mins.
- 3. When the squash is done, remove from oven to cool.
- 3. Meanwhile in a deep fry pan lined with olive oil, fry your onion until translucent
- 4. Add in your beef mince and let it cook as your break it apart with your spatula.
- 5. As the beef is turning brown, add in the garlic
- 6. When the beef is fully browned, add in the tomato puree and cook on low until the meat draws in some of the sauce. About 5-10 minutes.
- 7. Back to the squash, grab a fork and shred at the squash until the noodle like flesh pulls away from the shell.
- 8. In a oven dish, layer a fine layer of spaghetti squash and then beef and then a small amount of cheese and repeat the layers once more.
- 9. Bake in the oven again for about 20minutes or until browned slightly.
- 10. Serve and garnish with basil.
- Spaghetti can be obtained from very good stores! 🙂 Just ask your local veg guy to get them in for you.