Ingredients:
For the Spaghetti Squash:
1 tablespoon olive oil
Salt and pepper, to taste
For the Bolognese Sauce:
1 tablespoon olive oil
1 pound (450g) ground beef (or a mix of beef and pork for extra flavor)
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 cup crushed tomatoes (look for no sugar added)
1/4 cup tomato paste
1/2 cup beef broth
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper, to taste
Optional: red pepper flakes for a bit of heat
Optional: a splash of red wine (ensure it fits within your keto macros)
To Serve:
Fresh basil leaves, for garnish
Grated Parmesan cheese, for serving Instructions:
Cook the Spaghetti Squash:
Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle the inside of each half with olive oil and season with salt and pepper. Place cut side down on a baking sheet lined with parchment paper.
Roast in the preheated oven for 35-40 minutes, or until the flesh easily shreds with a fork. Let cool slightly, then use a fork to scrape out the "spaghetti" strands.
Make the Bolognese Sauce:
While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing until softened and fragrant.
Increase the heat to medium-high and add the ground meat, cooking until browned. Break the meat into small pieces as it cooks.
Stir in the crushed tomatoes, tomato paste, beef broth, oregano, basil, and optional red pepper flakes and wine. Simmer on low heat for 15-20 minutes, or until the sauce thickens. Season with salt and pepper to taste.
Assemble and Serve:
Place a portion of the spaghetti squash strands on each plate. Spoon the Bolognese sauce over the squash.
Garnish with fresh basil and a sprinkle of grated Parmesan cheese before serving.