Beef Ragu with Spaghetti Squash

Turn the squash over and broil for another 15 minutes until it yields slightly to pressure. Remove from the oven and carefully cut in half, removing the seeds.

Ingredients

225 g of Spaghetti Squash

Equipment

Baking Pan

Chefs Knife

Oven

While the squash roasts, heat clarified butter in a large saucepan over medium heat. Add the ground beef and cook until browned, then remove the meat and set aside.

Ingredients

225 g of Spaghetti Squash

15 mL of Clarified Butter

450 g of Ground Beef

Equipment

Sauce Pan

Stove

In the same pan, add extra virgin olive oil and chopped leeks, cooking until tender. Return the beef to the pan and stir in half of the mixed herbs, bone broth, and tomatoes.

Ingredients

225 g of Ground Beef

15 mL of Extra Virgin Olive Oil

2 pieces of Leeks

15 mL of Mixed Herbs

240 mL of Bone Broth

475 mL of Tomato

Equipment

Sauce Pan

Stove

Simmer the sauce for 15 minutes, then stir in the apple cider vinegar and season with salt and pepper to taste.

Ingredients

2½ mL of Salt

15 mL of Apple Cider Vinegar

2½ mL of Salt And Pepper

Equipment

Sauce Pan

Stove

Fluff the inside of the squash with a fork to create spaghetti-like strands. Divide the squash into bowls, top with the meat sauce, remaining fresh herbs, and Parmesan cheese.

Ingredients

225 g of Spaghetti Squash

15 mL of Mixed Herbs

60 mL of Parmesan Cheese

Equipment

Fork