Spaghetti squash bolognese . Finally after so long I get a chance to cook this. …

Spaghetti squash bolognese
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Finally after so long I get a chance to cook this.
The taste of the squash is honestly not what I expected.. I thought it would be sweet, but instead it was quite earthy. It tasted better after seasoning.
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INGREDIENTS
🍝 1 spaghetti squash
🍝 500 gr ground beef
🍝 1 large onion, diced
🍝 1 carrot, sliced thin
🍝 handful beans, sliced thin
🍝 2 tomatoes, diced
🍝 1 clove garlic, minced
🍝 1 can tomato pure
🍝 grated Parmesan Cheese
🍝 Salt and pepper to taste
🍝 red pepper flakes
🍝 olive oil
🍝 mixed herbs

1. Cut squash lengthwise, remove seeds, drizzle with salt, pepper and olive oil. Place it cut-side down on a tray and bake at 200C for 45 minutes or until you can pierce a knife through. Strands should be soft, but not mushy. Once cooled to handle, use a fork to loosen the strands. Season with salt, pepper, cheese. Microwave if must.
2. Meanwhile: Saute beef and onion until half-cooked and add carrots, beans, garlic, salt and pepper. Cook until soft then add the canned tomatoes, fresh tomatoes, and herbs. allow to simmer and cook. Since my sauce was too runny, I let it cool down a bit and added maizena, before heating it up again.
3. Serve squash in its skin. Garnish with extra Parmesan and basil.
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