Italian food is rumored to be the most popular cuisine in the world. I believe there is truth to this rumor merely because I am a proud 100% Italian American. Giving up pasta felt like a sacrilege when I became a conscious eater. That is, until I made it the way I am about to show you.
Making “pasta” this way takes only forty minutes from start to finish, and the result is divine. The leftovers are even better, and make a great Mason jar lunch for easy reheating and eating. Mangia!
Pretty Easy “Pasta” Bolognese
Making “pasta” this way takes only forty minutes from start to finish, and the result is divine. T
- 1 medium-size spaghetti squash
- 2 tablespoons coconut oil or fat of choice
- 1 medium onion chopped
- 1 tablespoon garlic minced
- 1 lb ground meat
- 1 can organic chopped tomatoes
- 1 bay leaf
- Handful organic fresh oregano and basil chopped
- Himalayan sea salt
- Fresh ground black pepper
- 2 cups side salad or leafy green of choice
- Extra virgin olive oil
Preheat oven to 350 degrees Fahrenheit.
You have two choices at this point: cut the squash and remove the seeds or leave it whole and cut after heating. Either way, roast the squash for 30 to 40 minutes. (Pro Tip: You can save the seeds to add to your next smoothie since they are full of good fiber and are delicious, too!)
After you put the squash in the oven, heat a deep saute pan or cast iron pan to medium temperature.
Add the coconut oil, onion, and garlic. Saute until golden, about 10-15 minutes. Check about every 5 minutes.
Add the ground meat by pulling it apart and dropping it into the skillet. Use a spatula to continue to break it apart.
Add the can of tomatoes and bay leaf. Mix well, continuing to heat until it reaches a slight boil. Lower heat and continue to simmer.
Around this time, your squash is likely done. Once the squash is roasted, use a fork to remove the spaghetti-like inside.
Once that is done, go back to your pan of meat sauce and add your chopped herbs, salt and pepper to taste. Cook for 3 more minutes, mixing well.
Now, place a layer of spaghetti squash on a plate with a scoop of bolognese on top. Add your side salad or greens with a drizzle of olive oil.