Vegetable Bolognese with Spaghetti Squash

Ingredients:

• 1 spaghetti squash weighing 1.5–1.8 kg.
• Extra-virgin olive oil
• 4 cloves garlic, coarsely chopped
• 1 large carrot, thinly sliced
• 1 stalk celery, thinly sliced
• 1 large yellow onion, coarsely chopped
• 450 g brown mushrooms, cut into quarters
• 1 large zucchini, peeled and sliced ​​into rounds
• 0.5 cups of milk
• 3/4 cup red wine, such as Pinot Noir
• 1 can (800 gr.) canned pureed tomatoes
• 0.5 cup fresh basil leaves, torn, plus extra for serving
• 0.5 tsp red pepper flakes
• 60–80 g of Parmesan rind + freshly grated Parmesan for serving

Preparation:

1. Preheat oven to 200°C and line a baking sheet with parchment paper.
2. Cut the pumpkin in half lengthwise. Remove the seeds. Place the pumpkin halves cut-side up on the prepared baking sheet. Drizzle each half with about 1.5 teaspoons of olive oil and sprinkle with a generous pinch of salt and black pepper. Turn the pumpkin cut-side down and roast until the flesh separates easily, about 40 minutes.
3. Meanwhile, prepare the sauce. Heat a Dutch oven or large saucepan over medium heat and add enough olive oil to coat the bottom of the pan, about 2 tablespoons. Add the garlic, carrots, celery, and onion to a food processor fitted with the blade attachment. Chop finely. Add the vegetables to the hot pan and sprinkle with 1/2 teaspoon each of salt and black pepper. Cook the vegetables, stirring occasionally, until softened, about 5 minutes. Replace the food processor bowl and add the mushrooms and zucchini. Process until smooth, retaining some texture. Transfer everything to the pan with the remaining vegetables. Add another 1/2 teaspoon each of salt and pepper. Cook, stirring occasionally, until the vegetables are softened and the liquid has almost completely evaporated, 7 to 10 minutes.
4. Add the milk and cook, stirring occasionally, for about 5 minutes. Then add the red wine and cook, stirring occasionally, until the wine has almost completely evaporated, about 7 minutes.
5. Add the pureed tomatoes, basil, red pepper flakes, Parmesan rind, and 1/2 teaspoon salt. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 15 minutes. Remove the lid and let the sauce simmer for another 15 minutes. Discard the Parmesan rind. Season with salt to taste.
6. To serve, divide the spaghetti among plates and ladle a large ladle of sauce over it, sprinkle with freshly grated Parmesan and chopped basil.