Spaghetti Squash Faux-mato Bolognese

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork. When cool enough to handle, cut squash in half longwise. Scoop out seeds and discard. Gently scoop out "spaghetti" flesh and set aside or refrigerate until it is time to make the rest of the meal.

Step 2

While the spaghetti squash is cooking, chop beet into one inch chunks. Boil beet chunks for 10 minutes, or until just tender enough to push a fork all the way through. Strain and set aside.

Step 3

Sauté bacon in large skillet over low-medium heat until cooked through. Transfer bacon to a paper-lined plate and reserve bacon grease in the pan. Crumble when cooled.

Step 4

Add the diced onion to the hot grease and sauté for 5 minutes. Add garlic and continue cooking another 3-4 minutes. Next, add cooked beets, and carrots. Sauté 5 minutes then add the crumbled bacon back to the pan. Add chicken broth, salt and oregano. Partially cover and simmer for 10 minutes. Let cool.

Step 5

When cooled, pour entire mixture plus lemon juice into food processor. Pulse until smooth and color is red throughout.

Step 6

Add ground beef to the saute pan and cook over medium high heat until no longer pink (about 5 mins). Add the faux-mato sauce and chopped basil; simmer 5 minutes.

Step 7

Serve Bolognese over your prepared spaghetti squash.