Ree's hearty and comforting bolognese sauce pairs perfectly with spaghetti squash for a fall dinner!Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/3dd5O4hTake one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Spaghetti Squash BologneseRECIPE COURTESY OF REE DRUMMONDLevel: EasyTotal: 1 hr 15 min (includes cooling time)Active: 40 minYield: 4 to 6 servingsIngredients4 tablespoons olive oil1 large spaghetti squash, halved crosswise and seeds removed Kosher salt and freshly ground black pepper 1 cup finely diced onion 1/2 cup finely diced carrot 1/2 cup finely diced celery 3 cloves garlic, minced 1 tablespoon fresh thyme, chopped 1/2 teaspoon red pepper flakes 2 pounds ground beef Two 24-ounce jars good marinara sauce 1 cup grated ParmesanChopped fresh basil, for serving DirectionsPreheat the oven to 400 degrees F. Line a sheet pan with parchment paper.Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.https://www.instagram.com/thepioneerwoman/ https://twitter.com/thepioneerwoman https://www.facebook.com/thepioneerwoman/ Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #ThePioneerWoman #ReeDrummond #FoodNetwork #SpaghettiSquashBologneseRee Drummond's Spaghetti Squash Bolognese | The Pioneer Woman | Food Networkhttps://youtu.be/Vh_DjBaqvPk
