Ingredients

• For the Squash
• 1 medium Spaghetti Squash, cut in half length-wise
• 1-2 tsp Fresh Ground Pepper
• 2 Tbsp Olive Oil, divided
• To taste Salt
• For the Bolognese
• 2 Tbsp Olive Oil
• 2 cloves Garlic, minced
• 1 large Onion, minced
• 1 large Carrot, peeled & minced
• 1 stalk Celery, minced
• ¾ lb Ground Lamb
• ¾ lb Chicken Livers, cleaned (Remove most of the hard connective tissue)
• 1 Tbsp Tomato Paste
• 3-4 cups Mushrooms, sliced
• ½ cup Water/Stock/Red Wine
• 1-2 Tbsp Fresh or dried Oregano, Marjoram, Thyme
• 1 Tbsp Fresh Thyme, minced
• To taste Salt and Pepper

Cooking Instructions

For the Squash
1. Preheat the oven to 400° F.
2. Place squash on a parchment-lined baking sheet, skin side down, flesh up.
3. Brush 1 Tbsp with olive oil and sprinkle with salt.
4. Bake in oven for about 20-35 minutes, depending on size, until cooked through and tender. Let cool slightly and remove flesh from the skins by shredding with a fork. Fold in Bolognese and serve.
For the Bolognese
2 Tbsp Olive Oil
2 cloves Garlic, minced
1 large Onion, minced
1 large Carrot, peeled & minced
1 stalk Celery, minced
¾ lb Ground Lamb
¾ lb Chicken Livers, cleaned (Remove most of the hard connective tissue)
1 Tbsp Tomato Paste
3-4 cups Mushrooms, sliced
½ cup Water/Stock/Red Wine
1-2 Tbsp Fresh or dried Oregano, Marjoram, Thyme
1 Tbsp Fresh Thyme, minced
To taste Salt and Pepper