Healthy Spaghetti Bolognese

A Spaghetti bolognese recipe without the guilt? It sounds too good to be true doesn’t it? Well this low-carb take on a family favourite is definitely the way forward. It requires a little bit of work but that work is worth it when you serve up a meal that the whole family will enjoy. A recipe that also improves with age, this spaghetti squash bolognese is wonderful reheated as left overs in the following days.

Ingredients

• Olive oil for brushing

• Salt and pepper to taste

• 1 spaghetti squash (about 1 kg, 1/2 kg per serve)

• 1 package lean mince meat (lamb used here)

• 1 brown onion, diced

• 1/2 red capsicum, diced

• 3-5 mushrooms, diced

• 1 tbsp. minced garlic

• 1 tsp. oregano

• 1 tsp. basil

• 1 can crushed tomatoes

• Fresh parsley for garnish

Method

Tip! To make it easier cutting the squash: Pierce squash a few times with a knife then microwave for 3-5 minutes, allowing it to cool before cutting.

• Preheat oven to 200º C

• Carefully cut the squash in a half lengthwise. Scoop out seeds.

• Brush the inside of both halves with olive oil. Season with salt and pepper.

• Place the two halves cut side down on a baking sheet or oven safe casserole dish.

• Roast the squash until tender, about 30 minutes. Allow several minutes to cool.

• Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash or transfer to bowl for serving.

While squash is roasting:

• Heat oil in a pan on medium-high heat. Add onions and cook until they start to sweat.

• Stir in the minced garlic, capsicum and mushrooms; cook for 5-8 minutes.

• Add the mince meat. Season with salt and pepper. Cook and mix until cooked through, while breaking the meat into small crumbles, 5-8 minutes.

• Stir in crushed tomatoes, basil and oregano. Bring to a simmer.

• Spread the tomato meat sauce evenly on top on the squash “spaghetti.”

Garnish with chopped parsley. Serve immediately and enjoy!