We don’t eat conventional pasta, but every time I buy the gluten-free stuff (which is usually rice or quinoa based), hubs tells me that it’s just not worth doing and we should forget about pasta all together.
I’m not ready to admit defeat though.
Mainly because pasta dishes are a vehicle for all sorts of delicious sauces and herby goodness (thanks Italy!)
The solution? Good ol’ spaghetti squash. The clue’s in the name….this innocuous veg is a handy substitute for the long, thin pasta and can handle any kind of sauce.
So I made a rich, dark, juicy bolognaise, complete with streaky bacon bits and pastured ground beef.
And now I’m drooling so hard at the memory that I can barely type.
[goes to get a cloth to towel off the keyboard]
Bacon Bolognaise (serves 3-4)
- 1/2 large spaghetti squash (cut horizontally and de-seeded)
- 1 tbsp extra virgin olive oil
- 1/2 large, white onion, finely chopped
- 2 cloves garlic
- 1 tsp oregano
- 1 tsp basil
- 8 oz cherry tomatoes, diced
- 8 oz tomato paste
- 4 slices streaky bacon
- 1/2 llb ground beef
- 1 tbsp fresh parsley, finely chopped
- 1/3 cup cheddar cheese, grated (optional)
- Brush the squash with a tbsp of olive oil, season and place, cut side down, on a baking tray. Roast at 400 for 45 minutes until tender.
- Gently fork out the squash ribbons and store in the warm oven until needed (NB: the oven shouldn’t be on, you’re just keeping the noodles warm).
- Fry the bacon in a wide bottomed saucepan until crispy. Remove from the pan with a slotted spoon and set aside to cool.
- Add the onion and garlic to the warm bacon grease and fry gently over a medium heat for five minutes.
- Stir in the ground beef, breaking it up with your spoon. Sprinkle in the basil, oregano and parsley and cook until the beef browns.
- Add the tomatoes and tomato paste to the pan and stir well. Let simmer over a low heat for 25 minutes.
- Cut the bacon slices into small pieces. Stir them into the sauce.
- Serve over the squash noodles and top with cheese if using.
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