Ingredients
Scale
- 1 medium spaghetti squash
- 2 large beets (peeled & chopped in 1" cubes or smaller)
- 1 TBSP extra virgin olive oil
- 1 pound lean ground beef, bison, or venison
- 1 yellow onion (chopped)
- 3 cloves garlic (minced)
- 2 carrots (chopped)
- 2 celery stalks (chopped)
- 1 6oz. can Muir Glen Tomato Paste
- 1 14.5 oz. can Muir Glen Diced Tomatoes
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Instructions
- Preheat oven to 400°F and line a baking sheet with aluminum
foil, spray with cooking spray - Slice spaghetti squash in half lengthwise & scoop out seeds
- Place spaghetti squash seed-side down on 2/3 of the baking sheet
& spread the beets on the other 1/3 of the sheet - Bake for 40-50 minutes or until spaghetti squash is peeling away
from the skin and beets are easy to pierce with a fork - Meanwhile, in a large skillet, heat oil over medium heat, add
meat and sauté until no longer pink - Add onions, carrots, celery and cook for 3 minutes until
softened. Add in garlic and sauté for an additional minute. - Add in tomato paste & spices and stir to combine. Turn heat
down to low and allow the mixture to stay warm until spaghetti squash & beets
are done cooking. - When spaghetti squash & beets are ready, remove from the
oven. - Add diced tomatoes & beets to a blender and blend until
smooth. - Pour tomato beet sauce over meat mixture and stir to combine.
- Shred spaghetti squash with a fork and scoop ¼ of spaghetti
squash into a bowl and top with ¼ of Tomato Beet Bolognese