Winter Comfort: Guilt-Free Bolognese

It’s February, which means a few things: we’re beyond over the cold, the snow is now ugly, the holidays have passed AND the comfort food cravings are still coming in HOT. Honestly though, what’s better than a warm meat sauce in the winter time? To most, this sounds like an indulgent, heavy meal, BUT fear not, we’ve perfected an amazing alternative to the heavy red winter sauces you’ve been craving: our Guilt-Free Bolognese atop oven roasted spaghetti squash! Apologies in advance for not sharing this earlier in the winter. Let February be comfy + cozy (AND healthy)!!!



1 lb PRE ground beef (92% lean)

1 medium onion, chopped

1 stalk celery, chopped finely

2 large carrots, chopped finely

3 garlic cloves, minced

2 tbsp olive oil​​

1 (28 oz) can crushed tomatoes

1 (6 oz) can tomato paste​

1 tsp. dried oregano

1 tsp. dried basil

½ tsp. salt

½ tsp. cinnamon

¼ tsp. black pepper

2 bay leaves

Fresh basil, chopped to garnish



For the squash

Heat oven to 375 degrees.

Slice spaghetti squash in half lengthwise (BE CAREFUL, THIS IS DIFFICULT!) and scoop out seeds/stringiness.

Drizzle halves with the olive oil and sprinkle with salt + pepper.

Place squash face down on a baking sheet and bake until tender, about 45 minutes.

You’ll know it’s done if you stick a fork into the back and it’s slightly soft!

Use a fork to ‘scrape’ the squash out — you can either place this in a separate dish, or, just eat it straight out of the squash (we love it this way!)

For the sauce

Heat olive oil in a large saucepan over medium-high and sauté onion, carrots, celery and garlic for about 3 minutes until soft/translucent. Add ground beef and cook until crumbled and brown.

Add all remaining ingredients and bring to a boil, reducing heat to a simmer for about 30 minutes.

Top each spaghetti squash half with bolognese, garnishing with fresh basil.

Click here for a discount on our favorite all-natural, grass-fed beef!

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