Spaghetti Squash Bolognese

A low carb version of Spaghetti Bolognese

INGREDIENTS

-1 spaghetti squash

-2 teaspoons extra-virgin olive oil

-Salt and pepper

-Lean grass fed beef

-L.E Roselli’s Marinara spaghetti sauce 

INSTRUCTIONS

-To prepare the spaghetti squash, preheat the oven to 450

-Cut the squash in half & scoop out the spaghetti squash seeds.

-Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash.

-Bake for 45 min

-Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like.

-Add your choice of sauce; I made a meat Bolognese sauce, by first cooking the lean ground beef in a pan with Chimichurri seasoning and a little salt & pepper. Then added organic red sauce to the meat and let it simmer for another 4-5 min before serving.

Enjoy!! :)