Bolognese Stuffed Spaghetti Squash

Bolognese Stuffed Spaghetti Squash 1 medium onion; chopped 4 cloves garlic; minced 2 tbspn olive oil 1 lb ground beef 2 28 oz cans diced tomatoes 1 14 oz can tomato sauce 1/4 cup tomato paste 1 tbspn dried oregano 1 tbspn dried thyme Salt & Pepper to taste Crushed red pepper to taste 1 cup red wine 1 spaghetti squash-baked & “spaghetti” in the shell 2 cups shredded mozzarella cheese In a large skillet (or pot whichever you prefer) heat olive oil over medium heat, add onions & cook a few minutes until softened then add minced garlic; cook for 1 minute then add seasonings, stir & cook another minute Add ground beef, cook until no longer pink then add tomato paste, stir & cook for a couple minutes then add in wine, tomatoes & tomato sauce, fill one of the cans with water & add to sauce Bring to a boil then reduce heat to low & simmer for 30 minutes Pour sauce on top of prepared spaghetti squash boats, top with shredded mozzarella & parm Bake at 350 for 5-10 minutes until cheese is melted Top with fresh parsley & enjoy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a large skillet (or pot whichever you prefer) heat olive oil over medium heat, add onions & cook a few minutes until softened then add minced garlic; cook for 1 minute then add seasonings, stir & cook another minute

Step 2

Add ground beef, cook until no longer pink then add tomato paste, stir & cook for a couple minutes then add in wine, tomatoes & tomato sauce, fill one of the cans with water & add to sauce

Step 3

Bring to a boil then reduce heat to low & simmer for 30 minutes

Step 4

Bake at 350 for 5-10 minutes until cheese is melted

Step 5

Top with fresh parsley & enjoy!

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