GENUINELY SOUTHERN FORESTS SPAGHETTI SQUASH BOLOGNESE

Spaghetti squash is a seasonal star of the Southern Forests, with naturally tender, subtly sweet strands that transform beautifully in the oven. Roasted to golden perfection, it makes the perfect base to carry a rich, slow-simmered sauce, letting the region’s produce shine in every bite.

Serves 4

INGREDIENTS For the spaghetti squash

• 2 medium spaghetti squash

• 2 tbsp olive oil

• Sea salt and cracked pepper

For the bolognese

• 500g beef mince (or lamb for a richer flavour)

• 1 brown onion, finely diced

• 2 cloves garlic, crushed      

• 1 carrot, finely diced

• 1 celery stalk, finely diced

• 400g crushed tomatoes

• 2 tbsp tomato paste

• 1/2 cup red wine (optional)

• 1 tsp dried oregano

• 1 tsp dried thyme

• 1 bay leaf

• Salt and pepper to taste

  
  

METHOD

1. Preheat oven to 200°C. Halve the spaghetti squash lengthways and scoop out seeds. Drizzle with olive oil, season well, and place cut-side down on a lined tray. Roast for 35–40 minutes until tender.

2. Once slightly cooled, use a fork to gently pull the flesh into strands. Set aside, this is where the magic happens.

3. In a large pan, heat olive oil over medium heat. Add onion, garlic, carrot and celery. Cook until softened and fragrant.

4. Add mince, breaking it up as it cooks until browned. Pour in red wine (if using) and let it reduce slightly.

5. Stir in crushed tomatoes, tomato paste, herbs and bay leaf. Reduce heat and simmer for 20–30 minutes until rich and thick. Season to taste.

6. Spoon the bolognese over the spaghetti squash strands, or toss gently through for a more combined dish.

7. Top with fresh basil, parmesan and a drizzle of olive oil.