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Start off the New Year strong with this healthy spin on spaghetti. Spaghetti squash is given the mesquite wood-fired treatment and topped with a homemade beef bolognese sauce. You won't miss the noodles on this one.
4 Tablespoon (1/2 stick) unsalted butter
4 Tablespoon Olive oil
2 Medium yellow onions, chopped
4 stalks celery, chopped
2 Medium carrots, chopped
3 cloves garlic, minced
2 Pound ground beef
2 Tablespoon tomato paste
1 Cup dry white wine
1 Cup whole milk
1 1/2 Cup canned tomatoes
1 Teaspoon fresh thyme
1/8 Teaspoon ground nutmeg
1 1/4 Teaspoon Salt
1/2 Teaspoon Pepper
Freshly grated parmesan, for serving
Chopped parsley, for serving
1 (2 lb) spaghetti squash, halved, seeds removed
2 Tablespoon Olive oil
1/2 Teaspoon Kosher salt
1/4 Teaspoon Pepper
: 300 ˚F
4 Tablespoon (1/2 stick) unsalted butter
4 Tablespoon Olive oil
2 Medium yellow onions, chopped
4 stalks celery, chopped
2 Medium carrots, chopped
3 cloves garlic, minced
2 Pound ground beef
2 Tablespoon tomato paste
1 Cup dry white wine
1 Cup whole milk
1 1/2 Cup canned tomatoes
1 Teaspoon fresh thyme
1/8 Teaspoon ground nutmeg
1 1/4 Teaspoon Salt
1/2 Teaspoon Pepper
: 300 ˚F
: 300 ˚F
1 (2 lb) spaghetti squash, halved, seeds removed
2 Tablespoon Olive oil
1/2 Teaspoon Kosher salt
1/4 Teaspoon Pepper
Freshly grated parmesan, for serving
Chopped parsley, for serving