Measurements

• 1 large spaghetti squash
• 2 tablespoons olive oil
• 1 pound ground beef
• 1 yellow onion
• 2 carrots
• 2 celery stalks
• 4 cloves garlic
• 1/2 cup red wine
• 1 can
• 2 tablespoons tomato paste
• 1 cup vegetable broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 bay leaves
• Salt, to taste
• Pepper, to taste

Preparation Method

• Preheat your oven to 400°F (200°C).
• Cut the spaghetti squash in half lengthwise and remove the seeds.
• Brush the inside with 1 tablespoon of olive oil and season with salt and pepper.
• Place the squash halves cut-side down on a baking sheet and roast for 40-45 minutes, or until tender.
• While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
• Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
• Remove the beef from the skillet and set aside.
• In the same skillet, add the chopped onion, carrots, and celery.
• Cook until the vegetables are softened, about 5-7 minutes.
• Add the minced garlic and cook for another 1-2 minutes.
• Pour in the red wine and let it simmer for a few minutes until it reduces slightly.
• Add the crushed tomatoes, tomato paste, vegetable broth, dried basil, dried oregano, bay leaves, and the cooked ground beef.
• Stir to combine.
• Bring the mixture to a simmer and let it cook for 20-30 minutes, stirring occasionally.
• Season with salt and pepper to taste.
• Once the spaghetti squash is done roasting, use a fork to scrape out the strands of squash into a large bowl.
• Discard the squash skins.
• Serve the Bolognese sauce over the spaghetti squash strands.
• Enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.