Spaghetti squash bolognese

Making the bolognese sauce – 15 minutes

Peel and finely chop the onion and garlic.

Heat a splash of olive oil in a large frying pan and sauté the onion and garlic until translucent. Fry the mince until it has browned, then add the tomato purée and cook for another minute.

Pour in around 100 ml of red wine, along with a tablespoon of herbes de Provence, and fry for 3 minutes. Pour in the passata, place a lid on the pan and let the sauce simmer gently while you prepare the pumpkin.

Finishing the spaghetti squash bolognese – 45 minutes

Preheat the oven to 200 degrees Celsius.

Cut the spaghetti squash in half and remove the seeds with a spoon. Drizzle the squash with olive oil, and season with salt and pepper. Bake the spaghetti squash until tender (around 30 minutes).

Use a fork to shred the flesh of the spaghetti squash.

Adjust the seasoning of the bolognese sauce with herbes de Provence, salt and pepper, if needed. Spread the sauce over the squash and sprinkle with Parmesan cheese. Garnish with fresh parsley if desired. Enjoy!