Quick Keto Spaghetti Squash Bolognese 🍝✨

Description for Spaghetti Squash Bolognese Recipe Indulge in this deliciously hearty Spaghetti Squash Bolognese, a perfect low-carb alternative to traditional pasta! Tender strands of spaghetti squash are topped with a rich, savory ground beef and tomato sauce, simmered to perfection with aromatic herbs and spices. This dish is not only packed with flavor but also a great way to enjoy more vegetables while staying true to your keto lifestyle. Ready in under an hour, it’s ideal for a cozy weeknight dinner or meal prep. Garnish with fresh basil and a sprinkle of Parmesan for an extra touch of gourmet flair. Enjoy a comforting meal that’s both satisfying and nutritious! 🍝🥦✨ Spaghetti Squash Bolognese Recipe #### Ingredients: *1 medium spaghetti squash* *1 lb (450g) ground beef* (or ground turkey) *1 small onion* (diced) *2 cloves garlic* (minced) *1 can (15 oz) crushed tomatoes* (no added sugar) *2 tablespoons tomato paste* *1 teaspoon dried oregano* *1 teaspoon dried basil* *½ teaspoon red pepper flakes* (optional, for heat) *Salt and pepper* (to taste) *2 tablespoons olive oil* *Fresh basil* (for garnish, optional) *Grated Parmesan cheese* (for serving, optional) #### Instructions: 1. **Cook the Spaghetti Squash**: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil, and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for 30-40 minutes, or until the flesh is tender and easily shreds with a fork. 2. **Prepare the Bolognese Sauce**: While the squash is roasting, heat olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. 3. **Cook the Ground Beef**: Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 6-8 minutes. Drain any excess fat if necessary. 4. **Add Tomatoes and Seasonings**: Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes (if using), salt, and pepper. Bring the mixture to a simmer and let it cook for about 15 minutes, allowing the flavors to meld together. 5. **Combine and Serve**: Once the spaghetti squash is done, remove it from the oven and let it cool slightly. Use a fork to shred the flesh into spaghetti-like strands. Divide the spaghetti squash among plates and top with the Bolognese sauce. Garnish with fresh basil and grated Parmesan cheese if desired. Tips: **Customize**: Feel free to add other vegetables like bell peppers or mushrooms to the sauce for added nutrition. **Make Ahead**: The Bolognese sauce can be made in advance and stored in the fridge or freezer for easy meal prep. Enjoy this hearty and nutritious Spaghetti Squash Bolognese, a delicious low-carb alternative to traditional pasta! 🍝✨