Tamara Brown of Sassy Spoon prepared this dish using spaghetti squash from Abraham’s Table Farm

Yield: 4 servings

For spaghetti squash:

1 large or 2 smaller spaghetti squash
olive oil
sea salt

For beef Bolognese: 

1/4 c olive oil
1 onion, diced
1 carrot, diced
8 oz mushrooms, cleaned and sliced
1 lb ground beef
2 t salt
1 t pepper
1 1/2 T minced garlic
1 t dried oregano
1 t dried basil
1 c red wine
1 28-oz can tomato puree
1 T honey
Parmesan, to taste

Preheat oven to 400 degrees F.

Cut tip and tail off spaghetti squash, then cut in half. Scoop out seeds using a sturdy metal spoon. Rub halves with olive oil and sprinkle with sea salt. Place on baking pan, cut sides down. Bake approximately 45 minutes, or until spaghetti squash is soft. (Squash is done when one can easily poke a knife through the skin and into the flesh.)

While spaghetti squash is baking, prepare beef Bolognese sauce. Saute onion and carrot in olive oil for a few minutes, then add mushrooms. Once softened, add ground beef and cook until no longer pink. Add salt, pepper, garlic, oregano, and basil; stir to combine. Add wine and cook down until almost dry. Add in tomato puree and cook, covered, on low heat for 15 minutes. Add honey and stir to combine.

To serve:

When spaghetti squash is done, use a fork to gently scrape the flesh out, making your ‘noodles.’ Serve beef Bolgonese sauce over spaghetti squash noodles, and top with Parmesan, to taste.

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