Roasting the Spaghetti Squash

Preheat oven to 350° F. Cut spaghetti squash lengthwise and scoop out seeds and extra fibres. Lay open side down on a baking sheet lined with aluminum foil and place in oven. Carefully place 1 cup of water on baking sheet ensuring that water is evenly dispersed around squash.

Bake squash for about 40 minutes or until a fork inserted in squash comes out easily. While squash is roasting begin to make sauce. Once the squash is ready remove from oven and using a fork, scrape out the squash and place in a bowl. Cover with foil to keep warm.

Bolognese Sauce

Sautee onion, celery and carrots in ghee and olive oil. Once vegetables are translucent add the ground beef and the salt, pepper and nutmeg. Cook ground beef mixture until cooked. Add apple cider vinegar and allow to cook down until most of the liquid is evaporated.

Add tomato puree, mix and bring to a boil. Turn down the heat and simmer and low heat for at least 30 to 40 minutes. For a thick sauce, wedge a wooden spoon between the top of the pot and the lid of the pot, allowing the steam to escape. This will allow for a thick sauce.

After about 30 minutes the sauce should be cooked. Taste to determine if any more salt is needed. Add pepper to taste. Remove from heat. Add basil and let stand for about 10 minutes.

Scoop the bolognese sauce over the spaghetti squash and serve. Bon appetite!