Spaghetti Squash with Meat Ragu

Ingredients

spaghetti squashhalved lengthwise, seeds and membrane removed

2 medium

salt

to taste

black pepper

to taste

butter

Dairy-freeolive oil

1 tsp1 tsp

olive oil

1 tsp

onionfinely chopped

1/2 medium

carrotpeeled and chopped

1

celeryfinely chopped

1 stalk

beef, 95% lean

Dairy-freegreen lentils, cooked

1 lb1 lb

crushed tomatoes

28 oz

white wine

1/4 cup

bay leaf

1

Method

1. 01Preheat oven to 400°F.
2. 02Place spaghetti squash halves cut side up on a baking sheet, season with salt and pepper, and bake 1 hour or until flesh is tender.1 hr
3. 03Meanwhile, melt butter with oil in a large deep sauté pan over medium-low heat.
4. 04Add onion, carrot, and celery, sauté 3 to 4 minutes until soft.
5. 05Add beef and salt, brown and break into small pieces, cooking until no pink remains.
6. 06Add crushed tomatoes, white wine, and bay leaf. Adjust salt and pepper to taste.
7. 07Simmer uncovered until wine reduces slightly, then cover, reduce heat to low, and simmer at least 1 hour, stirring occasionally.1 hr
8. 08When squash is cooked, cool 10 minutes, then use a fork to scrape flesh into strands.10 min
9. 09Serve squash topped with meat sauce.

Fits

• Gluten-free