Spaghetti Squash and Bolognese

• 1 medium to large Spaghetti squash
• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 cloves garlic
• 1 pound ground turkey (or grass fed ground beef if you prefer)
• 2 cups of squashed roma tomatoes or 1 can of peeled whole tomatoes.
• 1 teaspoon oregano
• 1 teaspoon thyme
• 1 tablespoon basil
• salt and pepper to taste, optional

DIRECTIONS

1. Preheat oven to 350* degrees.
2. Cut spaghetti squash in half length wise and remove seeds and squash “guts”.
3. Lay inside cut side up on a baking sheet.  Lightly sprinkle with garlic, sea salt, and pepper, optional.
4. Cook to desired doneness, approximately between 25-35 minutes.
5. Meanwhile, heat 2 tablespoons of olive oil.  Saute chopped onion and 2 cloves of minced garlic until onions are transparent.
6. Set aside in small bowl.  Use pan to brown ground turkey (or ground beef) on medium to high heat.
7. Drain any grease.
8. Add onions and garlic back to pan with the browned meat.  Add tomatoes, oregano, thyme, basil.
9. Simmer for 10 minutes.
10. Once squash is done, remove from oven and allow to cool for 5 minutes.
11. Using a fork, remove insides from the squash.  If you haven’t done this before, it is quite easy.  Simply run the fork tines length wise while gently applying pressure.  the “spaghetti” will release from the sides.
12. Serve in the hallowed squash rind or in a bowl.
13. Poor Bolognese over the top.
14. Garnish with Parmesan if you are not staying clear of dairy.
15. Enjoy and wonder why you don’t eat spaghetti squash more often!

Chef Notes:

*This recipe is Paleo-friendly.  If you have recently gone Paleo this may be the answer to any cravings you may be having for pasta.  Spaghetti squash is great with any sauce.

Return from Gluten Free Spaghetti Squash and Bolognese to Gluten Free Main Dishes
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 Gluten Free       Egg Free      Lactose Free    Vegetarian          *Dairy Free