Spaghetti Squash Bolognese


My family loves pasta topped with a meaty sauce, especially when there is a chill in the air. I love it too, but sometimes I am looking to lighten things a bit, and that's when I turn to one of my favorite veggies. Spaghetti Squash Bolognese is the perfect answer. When cooked, this veggie becomes strands of "spaghetti" and is the ideal foil for my easy weeknight sauce. I couldn't resist melting a little fresh mozzarella on top for that extra something!


Ingredients for Spaghetti Squash Bolognese:


4 small spaghetti squash

1.3 pounds ground beef

2 tablespoons olive oil

1 medium onion, chopped

1 carrot finely diced

1 celery stalk, finely diced

1 teaspoon smoked paprika

3/4 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup white wine or dry vermouth

1/2 cup chicken broth

4 cups of your favorite tomato sauce

8 ounces fresh mozzarella, shredded


Time-Saving Tip: Prepare the sauce up to two days in advance.


Let's see what we need.

We're ready to cook.


Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper.


Bake in a preheated 400-degree oven for about 25 minutes and turn over. Bake until tender when pierced with a knife or fork. A fork works best to separate the squash into spaghetti-like strands.


While the squash is roasting, start preparing the sauce. Add the oil, chopped carrots, onion, and celery to a pot. Saute for 5 minutes until starting to soften.


Add the meat, garlic, salt, and pepper.


Cook until no longer pink. Add the wine and saute until evaporated. Pour in the broth and sauce and simmer for 25 minutes.


Top each squad half with lots of sauce. Sprinkle with the cheese and bake in a 375 oven until the cheese has melted and is gooey.


It's ready! Spaghetti Squash Bolognese is so delicious with the meaty sauce, melted cheese, and those wonderful strands of goodness. I promise once you give this a try you won't even miss the pasta.


Enjoy!



Spaghetti Squash Bolognese:


  • 4 small spaghetti squash

  • 1.3 pounds ground beef

  • 2 tablespoons olive oil

  • 1 medium onion, chopped

  • 1 carrot finely diced

  • 1 celery stalk, finely diced

  • 1 teaspoon smoked paprika

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon black pepper

  • 1/2 cup white wine or dry vermouth

  • 1/2 cup chicken broth

  • 4 cups of your favorite tomato sauce

  • 8 ounces fresh mozzarella, shredded

  • Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper.

  • Bake in a preheated 400-degree oven for about 25 minutes and turn over. Bake until tender when pierced with a knife or fork. A fork works best to separate the squash into spaghetti-like strands.

  • While the squash is roasting, start preparing the sauce. Add the oil, chopped carrots, onion, and celery to a pot. Saute for 5 minutes until starting to soften.

  • Add the meat, garlic, salt, and pepper.

  • Cook until no longer pink. Add the wine and saute until evaporated. Pour in the broth and sauce and simmer for 25 minutes.

  • Top each squad half with lots of sauce. Sprinkle with the cheese and bake in a 375 oven until the cheese has melted and is gooey.

  • Time-Saving Tip: Prepare the sauce up to two days in advance.