Spaghetti Squash With Bolognese Sauce

Spaghetti Squash With Bolognese Sauce

Serves 4-6 (there's enough sauce to serve six to eight people but this recipe depends on how big a spaghetti squash you use). I reserve the extra bolognese sauce to use in a lasagne.

• 1 large onion, diced

• 3 cloves garlic, diced

• 2 tablespoons oil

• 500g extra lean beef mince

• 2 large carrots, diced

• 1 large zucchini, diced (no need to peel)

• 690g bottle tomato passata

• 140g tin tomato paste

• 1/2 cup red wine

• 3 bay leaves

• 1.5 tablespoons white sugar

• 3 teaspoons salt

• ground black pepper

• 1/2 cup milk

• Reggiano cheese to serve

• 1 large spaghetti squash

Buyer's tip: ask your greengrocer to buy in some spaghetti squash. Otherwise, it can be found at some grower's markets. Spaghetti squash is harvested in early Autumn and a whole spaghetti squash keeps for one month if taken out of cold storage.

Step 1 - Saute the onion and garlic on medium heat in olive oil. Turn the heat to medium high heat and brown the mince, breaking it up.

Step 2 - Add the carrots and zucchini and tomato passata, tomato paste, red wine and bay leaves and simmer for about 15-20 minutes with the lid on until the flavour intensifies and the raw carrot taste has disappeared.

Step 3 - Season with sugar, salt and pepper. Remove from heat and stir in milk.

Step 4 - Prepare the spaghetti squash while this is cooking. Split the squash in half cross ways (the strands curls around the squash so this helps keeps the strands long). I find the quickest and easiest way to make this is in the microwave one half at a time.

Step 5 - Place it cut side down on a plate with a rim, add about 1/2 cup of water and cover with cling wrap. Microwave on high in 5 minute bursts-to cook one half it took about 10 minutes-each microwave is different so just test out the texture of it. Also some people like this slightly undercooked so that it has a little texture rather than soft. Be careful when it comes out as it will be very hot.

Step 6 - Scoop out the seeds and discard. Take a fork and separate the strands from the side of the squash, You should end up with a thin yellow hollow shell once you get all the spaghetti squash meat out.

Step 7 - Place the spaghetti squash on a serving plate and ladle over with the sauce. Add a generous amount of reggiano cheese on top and serve.