Double Mushroom & Beef Bolognese on Spaghetti Squash

This recipe is a home run, whether your a health-nut or a regular spaghetti lover. I cooked this meal for my parents and to quote my (regular wheat pasta) spaghetti-lovin’ dad: “it’s better than the real thing”. You heard it folks!

I just used premade organic tomato + basil sauce for this recipe, I usually reach for Whole Foods’ 365 brand because it’s one of the only actually organic sauces made with no weird preservatives, or vegetable oils.

This recipe yields a lot of bolognese, but I like to have leftovers. You could half the recipe and still feed 3-4 people. In terms of spaghetti squash, they vary in size but I find a large squash generally feeds two to three people.

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Double Mushroom & Beef Bolognese on Spaghetti Squash

Ingredients

  • 2 lbs of organic, grass-fed ground beef (I always opt for a fattier cut, but you can also use lean. If you use lean, I suggest adding a few extra glug’s of organic olive oil)

  • 1 lbs of your preferred organic mushrooms (I find brown button or portabella work well)

  • 1/2 tbsp wildcrafted reishi powder (optional! but reishi activates Shen energy, truly a recipe made with love)

  • 2x 680 ml jars of organic tomato sauce

  • a splash of natural + biodynamic red wine (optional)

  • 1 large organic spaghetti squash

  • organic olive oil

  • 3 large cloves of organic garlic

  • sea salt

 The red wine is totally optional, know that the simmering process will rid your sauce of any alcohol content- so it’s still OK for the kiddos. Opt for a natural/ biodynamic wine!

The red wine is totally optional, know that the simmering process will rid your sauce of any alcohol content- so it’s still OK for the kiddos. Opt for a natural/ biodynamic wine!

Instructions

  1. Turn the oven on to 400F

    Cut the spaghetti squash in half, remove the seeds, and coat both (open faced) sides with a generous amount of olive oil. Place the spaghetti squash face up on a baking tray, and into the over (for about 45-50 minutes).

  2. Dice all the mushrooms into small pieces

  3. Crush and mince garlic, and then brown over medium heat in a very large pan, with olive oil. (Note: the pan must fit 2 lbs of beef, 1 lb of mushroom, and two jars of tomato sauce!)

  4. Once the garlic is brown (about 1 minute), place all the mushrooms in the pan and add a few glug’s of organic olive oil. You’ll want to keep an eye on them, stirring occasionally.

  5. Once they start to brown a little, add in all the ground beef, and a few cracks of sea salt.

  6. Stirr on medium-high heat until the beef is mostly browned (it’s ok if there’s still some red, the meat will continue to cook in the sauce).

  7. Add in your two jars of tomato sauce, and if you used lean ground beef, another glug of olive oil. You can optionally add in a splash (or two) of biodynamic red wine.

  8. Stir/ simmer for about 10-20 minutes. Depending on your timing, you can then turn the heat off, let it sit, and just turn the heat back on once the spaghetti squash is cooked.

  9. After 45-50 minutes, remove your spaghetti squash from the over, and using mitts/ a large spoon- scoop all the contents of the squash out (as you will see, it strings naturally, like spaghetti pasta!).

  10. Divide up your squash, and create a little nest in the middle. Scoop a large serving of bolognese sauce into each nest- and voilà!


In-joy!

Cam