Spaghetti Squash Bolognese

As soon as our salad challenge was over, I was ready for a giant bowl of pasta, but I still wanted to keep it healthy. Most of the time, it's the actual sauce that I'm really craving! Giada's simple bolognese is warm, comforting and just plain delicious. It's easy enough for a weeknight dinner, yet impresses dinner guests. It doesn't need to simmer on the stove all day and is full of wonderful flavor. 

Spaghetti squash isn't quite as good as real pasta, but covered in bolognese, it certainly does the trick if you're craving a bowl of saucy goodness. 

Spaghetti Squash Bolognese

1 spaghetti Squash, cooked (good tutorial found HERE)

1/4 cup extra virgin olive oil

1 medium onion, coarsely chopped

2 cloves garlic, peeled and chopped

1 celery stalk, coarsely chopped

1 carrot, coarsely chopped

1 pound lean ground beef

1 (28 oz.) can crushed tomatoes

1/4 cup flat leafed parsley, chopped

8 fresh basil leaves, chopped

Salt + pepper, to season

In a large skillet, heat the olive oil. When almost smoking, add the onion and garlic and saute over medium heat until the onions become soft. Add the celery and carrot and saute for another 5 minutes. raise heat to high and add the ground beef. Saute and stir frequently breaking up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the tomatoes, parsley and basil and cook over medium low heat until the sauce thickens, Season with salt and pepper. Finish by tossing the sauce over cooked spaghetti squash and serve with pecorino romano and red pepper flakes.