Spaghetti Squash Bolognese

    MAKES: 6 servings
    PREPARATION TIME: 25 minutes
    COOKING TIME: 4 hours
    Spaghetti squash is a great low-carb alternative to traditional pasta, and it’s more nutritious, too, because it sports potassium, vitamin A, and B vitamins, plus a significant amount of dietary fiber. And its mild flavor makes it the perfect vehicle for hearty meat sauce made with keto-friendly marinara.

    5 cups (775 g/1.7 lb) cooked spaghetti squash
    2 tablespoons (30 g/1.1 oz) ghee or other healthy cooking fat, divided
    4 slices bacon (120 g/4.2 oz), chopped
    1 small (70 g/2.5 oz) yellow onion, sliced
    2 cloves garlic, minced
    1.76 pounds (800 g) minced beef
    1 recipe marinara sauce
    1/4 cup (60 g/2.1 oz) Red Pesto
    1 teaspoon dried oregano
    1/4 teaspoon celery seed
    Fresh basil for garnish
    Optional: 1/2 cup (45 g/1.6 oz) grated Parmesan cheese


    Prepare the spaghetti squash by following the instructions shown here. Heat a large casserole dish greased with 1 tablespoon (15 g) of the ghee over medium heat. Once hot, add the bacon. Cook for about 10 minutes, turning occasionally, until crisped. Use a slotted spoon to transfer the bacon to a plate and set aside.
    Grease the saucepan with the remaining 1 tablespoon (15 g) ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the garlic and cook for a minute. Add the beef and cook until browned on all sides, 5 to 8 minutes. Add the marinara sauce, pesto, oregano, and celery seed. Bring to a boil. Cook over medium heat for 5 minutes, and take off the heat. Serve with the cooked spaghetti squash (about 3/4 cup/130 g/4.6 oz per serving). Top with fresh basil, and optionally, sprinkle with Parmesan cheese. To store, let it cool, and refrigerate for up to 4 days or freeze the meat sauce for up to 3 months.
    TIP: Substitute the ground beef, onion, and garlic with an equivalent amount of Make-Ahead Freezer Meatballs. Cook them in the marinara sauce, covered with a lid, over low heat for 20 to 25 minutes.
    Total carbs: 13.9 g / Fiber: 3.3 g / Net carbs: 10.6 g / Protein: 21.9 g / Fat: 42.7 g / Energy: 523 kcal
    Macronutrient ratio: Calories from carbs (8%), protein (17%), fat (75%)