Fun and relatively quick Fall meal!
- 1 spaghetti squash
- 1 tbs olive oil
- 1 lb ground beef
- 3/4 cup chopped onion
- 1 (28 oz) can crushed tomatoes
- 4 garlic cloves, minced
- 1 tbs dried oregano
- 1/2 teaspoon ground fennel
- 1 cup low-fat milk
- 1/2 grated parmesan
- 1 cup shredded mozzarella
Halve the spaghetti squash lengthwise and remove the seeds. Place the halves face down in a glass baking dish. Fill the dish with about 1" of water. Cook on HIGH for 10-15 minutes in the microwave, until the squash is tender.
Heat the oil in a skillet over medium-high heat. Add the ground beef and cook until browned.
Add onion and garlic to ground beef. Stir in crushed tomatoes, oregano, ground fennel, and milk. Stir to mix and saute for 5 minutes to let flavors cook together.
Remove spaghetti squash from dish, using a fork gently scrap the flesh of the squash to create spaghetti looking pieces.
Place spaghetti squash halves on serving plates.
Top with bolognese. Garnish with grated parmeasan and shredded mozzarella.