Spaghetti squash is given the mesquite wood-fired treatment and topped with a homemade beef bolognese sauce. You won't miss the noodles on this one.
4 Tablespoon butter
4 Tablespoon olive oil
2 yellow onion, chopped
4 Stalk Celery, Chopped
2 carrots, peeled and chopped
3 Clove garlic, chopped
2 Pound ground beef
2 Tablespoon tomato paste
1 Cup dry white wine
1 Cup whole milk
1 1/2 Tomatoes, canned
1 Teaspoon fresh thyme
1/8 Teaspoon ground nutmeg
salt and pepper
1/2 Cup water
1 Spaghetti Squash, halved, seeds removed
1/2 Tablespoon kosher salt
1/4 Tablespoon pepper
flat-leaf parsley, chopped
Parmesan cheese, grated
4 Tablespoon butter
2 Tablespoon olive oil
2 yellow onion, chopped
4 Stalk Celery, Chopped
2 carrots, peeled and chopped
3 Clove garlic, chopped
2 Pound ground beef
2 Tablespoon tomato paste
1 Cup dry white wine
1 Cup whole milk
1 1/2 Tomatoes, canned
1 Teaspoon fresh thyme
1/8 Teaspoon ground nutmeg
To Taste salt and pepper
1/2 Cup water
1 Spaghetti Squash, halved, seeds removed
2 Tablespoon olive oil
1/2 Tablespoon kosher salt
1/4 Tablespoon pepper
As Needed flat-leaf parsley, chopped
As Needed Parmesan cheese, grated