Spaghetti Squash Bolognese with Side Salad
25min
1h 5min
3
1156
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Chef's Note
For the best flavor development in your Bolognese, don't rush the browning of the meat or the sautéing of the vegetables. These steps build the foundation of flavor. If you have extra time, let the sauce simmer for up to an hour - the longer it cooks, the more the flavors will meld together. You can also make the sauce a day ahead and reheat it; like many tomato-based sauces, it often tastes even better the next day!
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Ingredients
1 large (about 4 lbs) spaghetti squash
1.5 lbs lean ground beef (90/10)
2 tablespoons olive oil
1 medium, diced yellow onion
2 medium, finely diced carrots
2 finely diced celery stalks
4 cloves, minced garlic
3 tablespoons tomato paste
28 oz can crushed tomatoes
1 cup beef broth
1/2 cup (optional) red wine
2 whole bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 teaspoon, plus more to taste salt
1/2 teaspoon, plus more to taste black pepper
6 cups mixed greens
1 cup, halved cherry tomatoes
1 medium, sliced cucumber
1 medium, diced red bell pepper
1/4 cup, thinly sliced red onion
2 tablespoons balsamic vinegar
1 tablespoon extra virgin olive oil
1/3 cup, freshly grated Parmesan cheese
1/4 cup, torn fresh basil leaves
Instructions
- 1
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides with 1 tablespoon of olive oil and season with salt and pepper.
- 3
Place the squash cut-side down on the prepared baking sheet and roast for 40-45 minutes, or until the flesh is tender and can be easily scraped with a fork.
- 4
While the squash is roasting, heat 1 tablespoon of olive oil in a large, deep skillet or Dutch oven over medium heat.
- 5
Add the diced onion, carrots, and celery to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
- 6
Add 4 cloves of minced garlic and cook for another 30 seconds until fragrant.
- 7
Increase the heat to medium-high and add 1.5 lbs of ground beef to the skillet. Break it apart with a wooden spoon and cook until browned, about 5-7 minutes.
- 8
Stir in 3 tablespoons of tomato paste and cook for 2 minutes, allowing it to slightly caramelize.
- 9
If using, add 1/2 cup of red wine and simmer until mostly evaporated, about 3 minutes.
- 10
Add the 28 oz can of crushed tomatoes, 1 cup of beef broth, 2 bay leaves, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1/2 teaspoon dried thyme, 1/4 teaspoon red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- 11
Bring the sauce to a simmer, then reduce heat to low. Cover and cook for 25-30 minutes, stirring occasionally, until the sauce has thickened and flavors have melded. Remove bay leaves before serving.
- 12
While the sauce simmers, prepare the side salad. In a large bowl, combine 6 cups of mixed greens, 1 cup of halved cherry tomatoes, 1 sliced cucumber, 1 diced red bell pepper, and 1/4 cup of thinly sliced red onion.
- 13
In a small bowl, whisk together 2 tablespoons of balsamic vinegar and 1 tablespoon of extra virgin olive oil. Season with a pinch of salt and pepper.
- 14
When the spaghetti squash is done, allow it to cool slightly. Then, using a fork, scrape the flesh into spaghetti-like strands and transfer to a large serving bowl.
- 15
Divide the spaghetti squash strands among 3 plates. Top each serving with a generous portion of the Bolognese sauce.
- 16
Sprinkle each serving with freshly grated Parmesan cheese and torn basil leaves.
- 17
Toss the salad with the balsamic dressing just before serving and divide among the plates alongside the spaghetti squash Bolognese.
Nutrition Information (per serving)
1156
101g
130g
26g
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