Monday, March 9, 2015

Transformation Tuesday: Bolognese Sauce

I'm a pasta girl at heart. I could eat macaroni every single night. But since my waistline has a firm opinion in the matter I've had to find ways to lighten things up.

Last week I took a family favorite, Bolognese sauce (which is a hearty meat sauce) and gave it a lighter, healthier transformation using spaghetti squash. 

1 spaghetti squash
1 tbs coconut oil
1 garlic clove minced
1 carrot chopped
1/2 onion chopped 
1lb lean ground beef 
1 28 ounce can of organic crushed tomatoes 
1 tbs dried basil
1 tsp oregano
Salt and pepper
1/2 cup Parmesan cheese 

  1. Preheat the oven  to 400 degrees while you prep the squash.
  2. Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. 
  3. Scoop out the seeds
  4. Place the squash halves cut-side down in a roasting pan. 
  5. Cook the squash for 30-45 minutes. The squash is done when tender. Gently use a fork to scrape out the meat of the squash into long "noodles" 
  6. While the squash cooks, heat the coconut oil in a large pan and cook the onions, garlic, and carrots over medium heat until tender (about 5-8 minutes). 
  7. Add in the ground beef, breaking up any large chunks, until no longer pink. Drain off some of the fat. 
  8. Add the crushed tomatoes, basil, oregano, salt and pepper. Stir to combine. Bring to a bubble then reduce heat to a simmer for 20-30 minutes.
  9. Top the spaghetti squash noodles with the sauce and sprinkle on the cheese. 
Honestly the sauce is so flavorful that it takes center stage in this dish and you don't even miss the pasta. 

If you're on the 21 Day Fix this counts as: 
Spaghetti squash = 1 green 
Sauce = 1 red and purple
Cheese = 1/2 blue 

If you're looking for more great recipes follow me on facebook at Completely Fit 

Or if you're interested in joining an online fitness group please email me at 


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