This is another favorite, first discovered at my good friend, Kim’s little French bakery and restaurant, Elm Street! I’ve modified it using coconut milk to avoid the dairy. However, I often finish it with a little fresh grated parmesan cheese – which adds just the right amount of flavor.
Totally yummy and one of those recipes that’s as good reheated as it is the first time around!
Ingredients for Spaghetti Squash:
- Spaghetti Squash
- 3-4 garlic cloves
- Extra virgin olive oil and avocado oil
- Sea Salt & black pepper
Ingredients for Bolognese Sauce:
- 2 tablespoons bacon fat or grass-fed butter
- 1 onion, finely diced
- 1 large carrot, finely diced
- 2 stalks celery, finely diced
- 2-3 cloves garlic, smashed and chopped fine
- 1 pound grass-fed or organic ground beef (or combination of ½ pound beef and organic pork)
- 4 slices of bacon, chopped
- ½ cup full-fat coconut milk
- 3 ounces of tomato paste
- ½ cup dry white wine – optional
- Sea salt or pink Himalayan salt and a grind of fresh pepper
- Preheat oven to 375F.
- Slice the spaghetti squash in half lengthwise. Be careful as spaghetti squash is very tough to cut. I generally stab it with my chopping knife and then draw the blade down to cut it.
- Scoop out the seeds and sprinkle with finely sliced garlic slivers, just enough oil to cover, a pinch of sea salt and pepper. Place halves face up on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
- Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
- While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sauté the onions, carrots, and celery until translucent – about 5 minutes.
- Add the garlic and cook for an additional minute.
- Add the ground beef and bacon, and cook until browned through.
- When the meat is cooked, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well blended.
- Finish with salt and freshly ground pepper to taste.
- Serve over the roasted spaghetti squash.
- Top with some freshly grated parmesan cheese
PS – you can also serve this over spiralized vegetables like zucchini as pictured above or butternut squash. Lightly sauté your veggies in a oil or butter until al dente and serve with the meat sauce. ♥
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