If eating healthier is on your list of new year’s resolutions, here’s a recipe to get you started right! Here’s the best part, it’s gluten free, healthy, and delicious! That’s the most important part, it has to be delicious because I believe food is something that should be enjoyed. This recipe is inspired by one of my childhood Hong Kong Chinese restaurant favourites, spaghetti bolognese. Without further adieu, let’s get started. Here’s what you’ll need:
Spaghetti Squash Bolognese | Serves 4
**I rarely cook with measurements so some of these are approximates
- 1 small spaghetti squash
- about 1 lb ground beef (substitute other meats if you prefer)
- 3 cloves garlic, minced
- half an onion, finely diced
- 2 handfuls of mushrooms
- 2 tomatos
- 1 cup tomato sauce
- 1 tsp dried oregano
- 1/2 cup shredded mozzarella cheese
- olive oil
- salt and pepper
- Preheat your oven to 400F and line a baking sheet with parchment paper.
- Cut your squash in half carefully (I had to ask Kelvin for some help but I’m sure you could YouTube a video), and scoop out all the inside bits. Similar to what you’d do to a pumpkin on Halloween.
- Drizzle some olive oil onto the squash and rub it to spread the oil evenly. Then sprinkle generously with salt and pepper. Place cut side down onto your baking sheet and bake for about 30 minutes, or until the squash is tender.
- While the squash is baking, start prepping the bolognese sauce. Cook the ground beef in a large pan with some olive oil. Once it’s cooked, add in the garlic and onion and cook until fragrant.
- In a separate pot, heat the tomato sauce, tomatoes, and oregano. Bring it up to a boil then let it simmer until the squash is done.
- Add in mushrooms into the beef mixture and cook until all the liquid is dissolved. Here’s a trick to avoid mushrooms letting out too much water: instead of washing the mushrooms under the tap, use a damp paper towel and polish the dirt off.
- Once the squash has finished baking, take a fork and start running the teeth through the squash. Magic will happen and you’ll see the “spaghetti noodles” appear right before your eyes!
- If you want to get fancy, toss the noodles with the tomato sauce and beef mixture, place it back into the squash shells, top with cheese, and broil it until the cheese is all melty and just a tad bit crusty and perfect.