Spaghetti Squash Bolognese
This spaghetti squash bolognese is a delicious low-carb alternative to regular spaghetti bolognese!
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Servings Prep Time
4people 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan (or roasting pan), place your spaghetti squash flesh side-up. Drizzle two tablespoons of olive oil over all four halves, and season with salt and pepper.
  2. Roast the spaghetti squash for 45 minutes. Once finished roasting, remove the squash from the oven and let cool.
  3. While the spaghetti squash is roasting, place a large pan on the stove top over medium heat. Add the hot Italian sausage, breaking it up into small bite size pieces with a spatula. Cook through until golden brown on the edges, about 8 to 10 minutes. Remove from heat and set aside.
  4. Still over medium heat, add the onion to the same pan and saute for 8-10 minutes until cooked through, and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
  5. Add the red wine to the pan. Let simmer until reduced by half, about 5 minutes. Add the crushed tomatoes, fire-roasted diced tomatoes, beef bouillon cubes, tomato paste, white sugar, Worcestershire sauce, rosemary, thyme, dried oregano, crushed red pepper flakes, and cooked sausage. Season to taste with salt and pepper.
  6. Reduce heat to low, and let simmer until the spaghetti squash has finished roasting. Serve over spaghetti squash, and top with Parmesan cheese. EAT!
Recipe Notes

Our wine choice: the 2014 Federalist Lodi Zinfandel. This smooth red is well-balanced and full of toasted oak and dark berry flavors. A touch of cinnamon adds warmth to its lingering, dry finish. A great wine to pair with this beautiful bolognese. Cheers!

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 Spaghetti Squash Bolognese
This spaghetti squash bolognese is a delicious low-carb alternative to regular spaghetti bolognese!
Spaghetti Squash Bolognese
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Spaghetti Squash Bolognese
Instructions
  1. Preheat your oven to 425 degrees. In a large pyrex pan (or roasting pan), place your spaghetti squash flesh side-up. Drizzle two tablespoons of olive oil over all four halves, and season with salt and pepper.
  2. Roast the spaghetti squash for 45 minutes. Once finished roasting, remove the squash from the oven and let cool.
  3. While the spaghetti squash is roasting, place a large pan on the stove top over medium heat. Add the hot Italian sausage, breaking it up into small bite size pieces with a spatula. Cook through until golden brown on the edges, about 8 to 10 minutes. Remove from heat and set aside.
  4. Still over medium heat, add the onion to the same pan and saute for 8-10 minutes until cooked through, and the onion begins to brown. Add the garlic, and saute for an additional 1-2 minutes.
  5. Add the red wine to the pan. Let simmer until reduced by half, about 5 minutes. Add the crushed tomatoes, fire-roasted diced tomatoes, beef bouillon cubes, tomato paste, white sugar, Worcestershire sauce, rosemary, thyme, dried oregano, crushed red pepper flakes, and cooked sausage. Season to taste with salt and pepper.
  6. Reduce heat to low, and let simmer until the spaghetti squash has finished roasting. Serve over spaghetti squash, and top with Parmesan cheese. EAT!
Recipe Notes

Our wine choice: the 2014 Federalist Lodi Zinfandel. This smooth red is well-balanced and full of toasted oak and dark berry flavors. A touch of cinnamon adds warmth to its lingering, dry finish. A great wine to pair with this beautiful bolognese. Cheers!

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