Easy Vegetable Bolognese with Spaghetti Squash Recipe | Valerie Bertinelli | Food Network

Ingredients

• One 3- to 4-pound spaghetti squash
• Extra-virgin olive oil, for the pot and drizzling
• Kosher salt and freshly ground black pepper
• 4 cloves garlic, roughly chopped
• 1 large carrot, cut into chunks
• 1 celery stalk, cut into chunks
• 1 large yellow onion, roughly chopped
• 1 pound cremini mushrooms, quartered
• 1 large zucchini, trimmed and cut into chunks
• 1/2 cup milk
• 3/4 cup red wine, such as pinot noir
• One 28-ounce can crushed tomatoes
• 1/2 cup fresh basil leaves, torn, plus more for serving
• 1/2 teaspoon red pepper flakes
• One 2- to 3-ounce piece Parmesan rind plus freshly grated Parmesan, for serving