Whole30 Bolognese with Spaghetti Squash
This paleo bolognese sauce is served over roasted spaghetti squash for a delicious Whole30 dinner that is low-carb. It's flavorful and tastes so indulgent, you won't even miss the pasta!
Servings: 4
Calories: 230kcal
Ingredients
- 3 carrots
- 1 yellow or white onion
- 3 tablespoon olive oil
- 1 ⅓ lbs ground beef
- Salt
- Pepper
- 1 cup almond milk unsweetened and unflavored
- ¼ teaspoon nutmeg
- ½ teaspoon oregano
- 1 28 oz can plum tomatoes
- 1 medium spaghetti squash
- Fresh basil if desired
Instructions
- Dice the three carrots and white onion.
- Melt the olive oil over medium heat in a large pot (I use a stew pot). Add the onion and carrot and saute until onion is translucent.
- Add the ground beef and brown, breaking up any clumps. Add about ¼ teaspoon pepper and ½ teaspoon salt. Once beef is browned, drain if needed to get rid of any extra grease.
- Reduce heat to low and add the milk to the pot and stir occasionally until all the milk is absorbed.
- Sir in the nutmeg and oregano.
- Take the can of tomatoes and put into a blender. Blend until smooth. Add the tomatoes to the pot and stir to mix.
- Bring the sauce to a boil, then reduce the heat to low and simmer uncovered for 1-1.5 hours, stirring occasionally. Add salt and pepper to taste.
- While sauce is cooking, preheat the oven to 425 degrees F.
- Cut the spaghetti squash in half and scoop out the seeds. Place face up on a foil-lined baking sheet. Drizzle one tablespoon olive oil over the squash halves and rub into the surface. Season lightly with salt and pepper. Flip over so squash is face down on the baking sheet. Bake in oven for 45 minutes.
- When squash is done, remove from the oven and flip over. With a fork, fluff the squash to form strands. Scoop strands into bowls and spoon the bolognese sauce over the spaghetti squash.
- Top with fresh basil leaves if desired.
Notes
- The bolognese sauce does need a long time to simmer, so make sure you take that into account! However, once it starts to simmer, it's pretty hands-off!
- I love serving this over spaghetti squash, but you could also make some zucchini noodles, carrot noodles, or sweet potato noodles and serve over that while still keeping it Whole30!
Nutrition
Calories: 230kcal | Carbohydrates: 29g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 438mg | Potassium: 784mg | Fiber: 7g | Sugar: 14g | Vitamin A: 8169IU | Vitamin C: 26mg | Calcium: 211mg | Iron: 3mg