Beef Bolognese over Roasted Spaghetti Squash with Pecorino

Ingredients

1 yellow onion

2 cloves garlic

1 carrot

1 spaghetti squash

12 ounces ground beef

1 spice mix (½ teaspoon dried oregano, ½ teaspoon dried thyme)

1 tablespoon tomato paste

8 ounces chicken stock

¼ cup red wine

2 tablespoons heavy cream

2 tablespoons grated pecorino cheese

Directions

Preheat oven to 450°F. Peel onion, halve, and cut into small dice. Mince garlic. Rinse carrot and cut into ¼-inch dice. Halve squash lengthwise and using a large spoon, scoop out seeds and discard. Pat beef dry with paper towel.

Drizzle 1 tablespoon olive oil over cut sides of squash and season with spice mix, ½ teaspoon kosher salt, and pepper as desired. Place cut-side down on a foil-lined baking sheet, transfer to oven, and roast until tender, about 25 minutes. Remove and set aside to cool until ready to use.

While spaghetti squash roasts, heat 1 tablespoon olive oil in a medium highsided pan over medium-high n. When oil is shimmering, add beef. Season with ½ teaspoon kosher salt and pepper as desired. Cook, breaking up with the back of a spoon, until browned, about 5 minutes. Stir in onion, garlic, and carrot and sauté until softening, about 5 minutes.

Add tomato paste to pan with beef over medium-high heat and cook, stirring, until combined, about 1 minute. Txt icinnmg Stir in chickeng& stock and red wine. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until reduced by ½, about 10 minutes. Stir in heavy cream and simmer until warmed through, about 1 minute more. Remove pan from heat. Taste and add more salt and pepper as needed.

Using a fork or tongs, rake roasted squash flesh to create spaghetti-like strands (see Recipe Tip). Taste and add more salt and pepper as needed.

Spoon bolognese over spaghetti squash. Garnish with pecorino. Enjoy the carb-loading minus the extra carbs.