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Spaghetti Squash with Bolognese Sauce

Keto Friendly
Coconut Free
Sugar Free
Gluten Free
Nut Free
Legume Free
Seed Free
Grain Free Diet
Egg Free
Primal
Spaghetti Squash with Bolognese Sauce

This recipe is a quick and lighter version of a traditional Italian meat sauce. Natural Grocers® Brand Organic Biodynamic Pasta Sauce and Italian Diced Tomatoes add the delicious flavor and depth of a long-cooked sauce, in a fraction of the time. Served over baked spaghetti squash, it makes a nutrient-dense meal that satisfies comfort food cravings.

3-4
55 minutes
1 (3-4 pound) organic spaghetti squash
1⁄4 cup Natural Grocers Brand Organic Extra Virgin Olive Oil, divided
1 organic medium onion, diced
1 stalk organic celery, divided
1 organic carrot, diced
2 cloves organic garlic, peeled and minced
1 pound 100% grass-fed ground beef, or ground bison/buffalo, venison, elk, yak, or ostrich
1 teaspoon Natural Grocers Brand Bulk Organic Dried Basil
1⁄2 teaspoon Natural Grocers Brand Bulk Real Salt
1⁄2 teaspoon Natural Grocers Brand Bulk Organic Ground Black Pepper
2 (12.35-ounce) jars Natural Grocers Brand Organic Biodynamic Pasta Sauce, (any flavor)
1 (14.5-ounce) jar Natural Grocers Brand Organic Italian Diced Tomatotes
1⁄4 cup organic flat leaf parsley, chopped
1⁄2 cup water, or up to 3/4 cup
Natural Grocers Brand Organic Grated or Shredded Parmesan Cheese for garnish
  1. Preheat the oven to 375° F.
  2. Cut the squash in half, use a spoon to remove the seeds and stringy bits, drizzle each side with one tablespoon olive oil, sprinkle with salt and pepper, place face down on a baking sheet, and place in the oven. Bake the squash for approximately 45 minutes, or until it is tender and easy to shred.
  3. While the squash is baking, in a large skillet over medium heat add 2 tablespoons olive oil. Once hot, add the onion, celery, and carrot. Sauté, stirring often, until the onion becomes soft and translucent, about 5 minutes.
  4. Add the garlic and sauté for two more minutes, stirring frequently to avoid browning.
  5. Add the beef and increase the heat to medium-high. Cook, breaking apart the meat and turning often, until the meat is no longer pink. Add the basil and season with a ½ teaspoon each of salt and pepper.
  6. Add the pasta sauce, diced tomatoes, and parsley. Pour the water into the pasta sauce jar to rinse out any remaining sauce and add it to the pan. Stir to combine, reduce the heat to low, and let the sauce simmer until the squash is done.
  7. When the squash is done, allow it to sit for about 5 minutes. Use a hot pad to hold the squash in one hand and with a spoon in the other, start loosening the squash from the edges moving toward the middle. Scoop out the shredded spaghetti squash into a serving bowl (or onto dinner plates), top with the Bolognese sauce, garnish with the cheese, and serve.

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