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.
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When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
Heat the butter and olive oil in a medium dutch oven over medium-high heat. Add the onion and sauté until translucent. Add celery and carrots and cook until softened, about 5-10 minutes. Add garlic and cook until fragrant, about 30 seconds more.
Add ground beef and cook until browned through breaking up into smaller pieces as it cooks. Stir in tomato paste and cook until the color changes from red to rust.
Pour in wine and simmer until it is reduced by half. Add in milk, tomatoes, thyme, nutmeg, salt and pepper and bring to a simmer.
Cover the pan and transfer to the grill. Cook for 2 hours stirring occasionally. If the sauce begins looking dry add 1/2 cup water as needed until the 2 hour mark has been reached.
During the last hour of cooking roast the squash. Split the squash lengthwise and drizzle with olive oil. Season the interior with salt and pepper and place cut side up on a foil lined baking sheet.
Place baking sheet directly on the grill grate next to the sauce and roast squash until flesh is tender and begins to shred and pull away from the skin.
When ready to serve, pull the flesh from the skin of the squash and shred into spaghetti strings. Pile squash in the middle of a bowl and top with bolognese sauce.
Finish with freshly grated parmesan and chopped parsley. Enjoy!
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