Preheat the oven to 200 °C (180 °C fan). Halve the spaghetti squash lengthways and scoop out the seeds with a spoon.
Place the squash halves cut side down on a baking tray and bake at 200 °C for 35–45 min, until the flesh is soft and the skin gives slightly.
Meanwhile, very finely dice the onion, garlic and carrot. Fry the organic beef mince in a large frying pan until crumbly and well browned.
Add the olive oil, onion, garlic and carrot to the meat and fry briefly. Stir in the passata and oregano, season with salt and pepper and let the sauce reduce gently.
Leave the cooked squash to cool briefly. Pull the flesh out lengthways with a fork to make fine squash spaghetti.
Put the squash spaghetti on plates and spoon the bolognese over the top. Serve with a little extra oregano or a splash of olive oil if you like.
Good to know
If you love bolognese but fancy a change from pasta, this dish is just right. Hearty, uncomplicated and pleasantly full of veg, without tasting like you're missing out.
Swaps
Organic beef mince → organic turkey mince (a little leaner, still plenty of protein) | Spaghetti squash → courgette spirals (a little quicker to cook) | Passata → jarred or tinned chopped tomatoes without additives (more texture, just as much tomato) | Olive oil → ghee (heat-stable and aromatic; not dairy-free)
Allergens
The recipe is naturally gluten-free and dairy-free; it contains none of the typical allergens. For children, mild seasoning and soft squash strands work well, and in pregnancy it's suitable as long as the mince is cooked right through.
