Rachael Ray's Spaghetti Squash with Super-Thick Bolognese Sauce Recipe

Looking for an easy rachael ray's Spaghetti Squash with Super-Thick Bolognese Sauce recipe? Learn how to make rachael ray's Spaghetti Squash with Super-Thick Bolognese Sauce using healthy ingredients.


Submitted by busted_flat

Makes 4 servings



http://www.rachaelray.com/recipe.php?recipe_id=2145 see her website

Recipe Ingredients for rachael ray's Spaghetti Squash with Super-Thick Bolognese Sauce

8 c spaghetti squash, cut in half lengthwise, seeds removed
6 tablespoons extra virgin olive oil (EVOO), divided
1 pinch Salt
1/8 tsp ground black pepper
4 oz grated Pecorino Romano cheese, plus more for topping, if desired
1/4 pound thickly sliced pancetta, chopped
1 1/2 pounds ground sirloin
61 grams carrot, peeled and cut into small dice or shredded
1 medium onion, cut into small dice
3 tsp garlic, finely chopped or grated
1/4 cup tomato paste
1/2 cup red wine
1/2 cup beef stock
1/2 cup fresh basil (about a handful), chopped
1/2 cup fresh parsley (about a handful), chopped

Recipe Directions for rachael ray's Spaghetti Squash with Super-Thick Bolognese Sauce

  1. pre-heat oven to 400

  2. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 tablespoons of EVOO, salt and pepper. Turn the squash over so they're cut-side down and roast until the flesh is tender, about 45 minutes to an hour. Once cooked, use a fork to loosen the squash strands up. Drizzle with 2 tablespoons EVOO, ground black pepper, and a sprinkle of cheese. Reserve squash in the shells.

  3. While the squash is roasting, place a large skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes.

  4. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes.

  5. To serve, ladle the meat sauce on top of each squash half and garnish each with fresh basil, parsley and additional Pecorino Romano cheese.

Categories

Beef, Main Dish, Bake

Nutrition Facts
Serving Size 523.7g
Amount Per Serving
Calories
658
Calories from Fat
377
% Daily Value*
Total Fat
41.9g
64%
Saturated Fat
13.0g
65%
Trans Fat
0.0g
Cholesterol
110mg
37%
Sodium
1188mg
50%
Potassium
603mg
17%
Total Carbohydrates
24.2g
8%
Dietary Fiber
1.9g
8%
Sugars
4.4g
Protein
42.6g
Vitamin A 76% Vitamin C 36%
Calcium 39% Iron 17%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D+
  Good points
  • Low in sugar
  • High in vitamin A
  •   Bad points
  • Contains alcohol
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