Spaghetti Squash Bolognese

Ingredients:

• 1 medium spaghetti squash
• 2 tsp olive oil
• sea salt and black pepper
• 2 large stalk celery (finely diced)
• 2 tbsp garlic
• 1 lb ground beef
• ¼ tsp oregano
• 2 cups marinara sauce (NO sugar added)
• fresh parsley or basil for garnish

Directions:

1. Preheat your oven to 400 deg F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. Brush the inside of the squash with olive oil, and sprinkle with sea salt and black pepper.
2. Place the squash face down on the baking sheet and roast in the preheated oven for 20-25 minutes, depending on size and preference for softness. I prefer my squash al dente and roast for about 20-22 minutes. You can press down gently on the back of the squash to see if it’s tender.
3. While the squash roasts, heat a large skillet over medium-hi heat and add the garlic infused oil. Once heated, add the celery to the skillet and cook until tender- about 3 minutes.
4. Crumble the ground meat into the skillet and sprinkle with sea salt, black pepper and oregano. Cook, stirring, to brown.
5. Once the meat is browned, add in the tomato basil or marinara sauce, if using. Bring to a boil while stirring occasionally, then lower the heat and simmer for 5-10 more minutes to thicken and allow the flavors to blend.
6. Use a fork to scrape the “spaghetti” strands from the squash and place in a serving bowl. Serve topped with the Bolognese sauce and garnish with parsley or basil if desired. Enjoy!