Spaghetti Squash Beef Bolognese
- 250ml Liquid Gold Bone Broth
- 1/3 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, finely chopped
- 2 sticks celery, finely chopped
- 3 mushrooms, finely chopped
- 1 teaspoon Dried Oregano
- Himalayan Salt
- 550g beef mince
- 250ml tomato based pasta sauce (Passata used)
How to prepare and cook spaghetti squash
- Preheat the oven to 200 degrees Celsius and line a large, rimmed baking tray with baking paper.
- Use a very sharp knife to cut the tip and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it top to bottom to divide it in half.
- Use a larger spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the inside of each squash half with 1 teaspoon of olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the cut sides are turning golden and the interior are easily pierced through with a fork.
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti like.
How to prepare bolognese sauce
- Put a large saucepan on low- medium heat and add the fat from the top of the bone broth
- Add the finely chopped onions, garlic, carrots, celery, mushrooms, and 3 teaspoons of bone broth and fry for 10 minutes. Stir vegetables often until they soften.
- Slightly increase heat, add 550g beef mince and cook stirring for 3-5 minutes until the meat is browned over.
- Add 250ml tomato based pasta sauce, rest of the bone broth and stir through. Reduce heat and let it simmer for 10-15 minutes allowing the bone broth to be absorbed.
Serve as desired, can serve inside spaghetti squash as shown or can scoop out spaghetti from squash