As a kid, I loved spaghetti sandwiches made with jarred sauce and pasta on white “Italian” bread. In high school I probably wolfed them down for dinner five nights out of seven when I’d get home after hours of swim team practice.
These days I love to eat spaghetti squash bolognese on true traditional sourdough toast smeared with melting grass-fed butter. And you’d never even know that nutrient-dense grass-fed liver is tucked in with the ground beef. Nostalgic comfort food with a nutritional upgrade.
Spaghetti squash bolognese is a makeover of a classic American dinner – spaghetti with meat sauce. It’s just so darn good and easy to make too – a winner whether you’re gluten-free, paleo, cutting calories, a picky kid, or a fancy grown-up looking to secretly recreate a childhood memory.
Spaghetti squash bolognese ingredients
- 1 small spaghetti squash
- 1 large onion
- 4 cloves garlic
- 2 tablespoons butter, bacon fat, or fat of choice
- 1 tablespoon sea salt, plus more to taste – get my favorite sea salt here
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 tablespoon garlic powder
- 1/4 pound beef liver – get grass-fed beef online here
- 1 1/2 pounds ground beef – get grass-fed beef online here
- 1/4 cup red wine
- 28 ounces diced tomatoes
- 14 ounces strained tomatoes
- 8 ounces tomato paste
- Fresh ground black pepper, to taste
- Parmesan cheese, optional garnish
Spaghetti squash bolognese method
- In a shallow, non-reactive baking dish, roast the squash at 375F for 30-45 minutes or until squash is soft when punctured with a fork. When cool enough to handle, cut squash in half lengthwise. Scoop out seeds and discard. Gently scoop out “spaghetti” flesh and set aside.
- Meanwhile, mince the onions and garlic. In a large stock pot over medium high heat, sauté onions in bacon fat or fat of choice with sea salt. When the onions begin to soften, add minced garlic, basil (unless fresh – then add at end), oregano, thyme, and garlic powder. Stir well.
- While the onions are cooking, place liver in a food processor with the s-blade. Process until liver is smooth.
- Add the ground beef and liver to the onion mixture and, breaking beef apart with a wooden spoon, cook until just browned.
- Add the red wine, diced and strained tomatoes and tomato paste. Bring to a simmer and reduce heat to low. Allow to simmer for at least 1/2 hour to allow flavors to combine. Adjust seasoning with sea salt and fresh ground pepper to taste.
- Serve bolognese over your prepared spaghetti squash.
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