glutenfrei

Spaghetti squash Bolognese

Pumpkin pasta with a twist: Spaghetti squash has noodle-like flesh and is baked in the oven. Served with a delicious Bolognese sauce, it's the perfect low-histamine recipe for autumn. Give it a try!

This recipe is   

  • suitable for a low-histamine diet  
  • gluten-free  
  • lactose-free  

 Preparation time   

30 minutes  

Ingredients for 1-2 people  

  • 400g ground beef  
  • Olive oil  
  • 1 handful of fresh basil  
  • 1 tsp thyme  
  • 1 tsp oregano  
  • ½ tsp salt  

Spaghetti squash Bolognese

preparation   

  • Preheat oven to 200°C (top/bottom heat).  
  • Wash the pumpkin, halve it and remove the seeds.  
  • Brush with a little olive oil.  
  • Line a baking tray with parchment paper and place the pumpkin with the open side facing down.  
  • Bake in a preheated oven for approximately 20-30 minutes, until the flesh is soft.  
  • Meanwhile, prepare the Bolognese sauce.  
  • Peel and finely chop the onion and garlic clove.  
  • Peel the carrot and cut it into small cubes.  
  • Heat some olive oil in a pan.  
  • Add the ground beef and fry, stirring occasionally.  
  • Add onion, garlic and carrot and sauté briefly.  
  • Deglaze with a glass of HistaFood organic vegetable sauce.  
  • Add thyme, oregano, salt, and basil.  
  • Simmer for 5 minutes with the lid closed.  
  • Remove the spaghetti squash from the oven and use a fork to lightly grate the flesh.  
  • Spoon the Bolognese sauce into the pumpkin and serve with fresh basil.  

Our HistaFood tip  

You can also prepare spaghetti squash vegan. You can find another recipe for this on our blog: Spaghetti Squash with Vegetable Sauce – HistaFood 

Prepared with

=== PRODUCT LIST PRODUCTS ===

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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