Spaghetti Squash Bolognese

Directions

1. Preheat the oven to 400°F.
2. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
3. Place the spaghetti squash cut side down on the baking sheet. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little firm; time will vary depending on the size of your squash.
4. Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
5. Sauté garlic, onion, and ground chuck in 1 tablespoon of olive oil until onion is softened and ground chuck is cooked through. Drain the grease off your ground chuck by spooning it out into a jar that you can dispose of properly.
6. Add marinara sauce, crushed tomatoes, and dried basil to the ground chuck and sauted onion. Simmer for 10-12 minutes until the flavors are combined and the sauce thickens a bit.
7. Serve bolognese over spaghetti squash and garnish with shredded parmesan and fresh basil.