Spaghetti squash is one of my favorite things. It looks, feels and kind of tastes like pasta without the insulin spike and all the other unpleasant side effects of gluten.
Bolognese
- 1 lb ground pork
- 1 cup chopped celery
- 1/2 cup chopped onion
- 2 gloves garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon italian seasoning
- 1 can chicken broth
- 1/2 cup half and half
- 1 spaghetti squash (3-4 lbs)
- cup grated parmesan cheese
1. Brown pork in large saucepan over medium high heat, stirring to break up meat. Add celery and onion; cook and stir over medium heat until vegetables are tender. Add garlic; cook and stir for 1 minute. Stir in tomato paste and seasoning.
2. Stir in broth. Reduce heat; simmer 10 - 15 minutes, stirring occasionally.
3. Add half and half; cook and stir until heated through.
4. Meanwhile, pierce spaghetti squash several times with a knife. Microwave on high 15 minutes until squash in tender. (pierce it with a fork. it will go through smooth.) Let cool 10 - 15 minutes. Cut in half lengthwise; scoop out and discard seeds. Separate flesh into strands with fork. (its fun.)
5. Serve meat sauce over spaghetti squash. Sprinkle with cheese.
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