Spaghetti Squash Bolognese
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 419.8
- Total Fat: 28.0 g
- Cholesterol: 76.3 mg
- Sodium: 424.7 mg
- Total Carbs: 17.3 g
- Dietary Fiber: 4.4 g
- Protein: 18.6 g
View full nutritional breakdown of Spaghetti Squash Bolognese calories by ingredient
Introduction
A traditional meat sauce, Bolognese is usually made with heavy cream and a variety of meats. To keep this one dairy-free, I use coconut milk instead of cream. A traditional meat sauce, Bolognese is usually made with heavy cream and a variety of meats. To keep this one dairy-free, I use coconut milk instead of cream.Number of Servings: 4
Ingredients
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1 spaghetti squash
Sea salt & black pepper to taste
2 tablespoons bacon fat or grass-fed butter
1 onion, finely diced
1 carrot, finely diced
1 stalk of celery, finely diced
1 clove of garlic, grated or finely diced
1/2 lb ground veal or beef
1/2 lb ground pork
4 slices bacon, chopped
1/2 cup full-fat coconut milk
3 ounces (1/2 small can) tomato paste
1/2 cup dry white wine
Sea salt and black pepper to taste
Tips
Love this recipe? Find more great recipes in Diane Sanfilippo's books: Practical Paleo, The 21-Day Sugar Detox, and The 21-Day Sugar Detox Cookbook.
Directions
Preheat oven to 375F.
Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
Add sea salt and black pepper to taste before removing the sauce from the heat.
Serve over the roasted spaghetti squash.
Serving Size: Makes 4 servings
Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside.
Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished.
While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sautée the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute.
Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it).
Add sea salt and black pepper to taste before removing the sauce from the heat.
Serve over the roasted spaghetti squash.
Serving Size: Makes 4 servings
Member Ratings For This Recipe
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