Spaghetti Squash with Meat Ragu Recipe

Preheat the oven to 400 degrees F.

Cut the spaghetti squash in half lengthwise, then scoop out the seeds and membrane. Season with salt.

Bake for 1 hour, or longer if needed on a baking sheet, cut side up.

In a large deep sauté pan, melt the butter and add oil.

Add the onions, celery and carrots, then sauté on medium-low for about 3 to 4 minutes, until soft.

Add the beef, then season with salt.

Brown the meat and cook, breaking it into smaller pieces with a spoon until cooked through.

When cooked, add the tomatoes and adjust the salt and pepper to taste.

Add the wine, then simmer until it reduces a bit.

Add the bay leaf and cover, reducing heat to low.

Simmer for at least 1 hour, stirring occasionally.

Let the spaghetti squash cool for about 10 minutes.

Use a fork to remove the squash’s flesh, which will come out in spaghetti looking strands.

Keep covered, then set aside to keep warm.

Serve the spaghetti squash topped with meat sauce and grated parmesan cheese, and enjoy!