Spaghetti Squash Bolognese
- 4 Tablespoons olive oil
- 1 Large spaghetti squash, halved crosswise and seeds removed
- Kosher salt
- Freshly ground black pepper
- 1 Cup finely diced onion
- 1/2 Cup finely diced carrot
- 1/2 Cup finely diced celery
- 3 Cloves garlic, minced
- 1 Tablespoon fresh thyme, chopped
- 1/2 Teaspoon red pepper flakes
- 2 Pounds ground beef
- Two 24-Ounce jars good marinara sauce
- 1 Cup grated Parmesan
- Chopped fresh basil, for serving
- Spaghetti squash
- Fresh thyme
- Red pepper flakes
- Ground beef
- Marinara sauce
- Fresh basil
- Olive oil
- Kosher salt
- Black pepper
- Preheat the oven to 400°. Line a sheet pan with parchment paper.
- Oil the inside of the spaghetti squash with 2 tablespoons of oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
- Meanwhile, add the remaining 2 tablespoons of olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrots, and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme, and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
- Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
- Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.