Spaghetti Squash with Bolognese Sauce

Photo credit: © Eatwell101.com

This spaghetti squash recipe smells improvisation: kind of “what if” idea… So, what if we replaced usual spaghetti pasta by baked spaghetti squash flesh to make a fragrant bolognese dish? So let’s take a deep dive into the unknown, at the end this recipe reveals to be a real treat, believe me!

Ingredient list for Spaghetti Squash with Bolognese Sauce

for 4-6 people

• 1 spaghetti squash
• 1 lb (400 g) of minced meat
• 1 onion
• 2 carrot
• 2-3 cloves of garlic
• 2 cases of tomato paste
• Olive oil
• 1 large can of peeled tomatoes
• 1 teaspoon of powdered sugar
• Few sprigs of parsley
• Salt, pepper, herbs de provence
• ParmesanPhoto credit: © Eatwell101.com

Cooking Instruction

Cook the squash:
There are three cooking methods:

• Boiling water: soak the pumpkin in a large pot of boiling water and cook for 20 to 40 min. The squash is normally cooked when you can easily pierce it with a knife.
• Oven: Cut squash in half, remove the central part with the seeds and place both halves in the oven for 20 min.
• In the microwave: pierce the squash, cook it intermittently for 10 minutes so not to burn it.

Baking allows a better control of the doneness, th

at’s why I prefer this method.

Cut squash in half, remove the central part with a large spoon (discard this part).

Photo credit: © Eatwell101.com
Lay the halves on a baking dish.
Brush with olive oil.
Cook for about 20 minutes (when the filaments are detached, the squash is cooked).

Remove the “spaghetti” filaments with a fork and book them.

Photo credit: © Eatwell101.com

Prepare the bolognese sauce:
Fry the carrots and slice the onion.
Briefly sauté the ground meat with onion and carrots.
Add the tomatoes.
Add the tomato paste and crushed garlic.
Simmer, covered a few minutes.
Add parsley, season then mix this sauce with spaghetti squash.
Sprinkle with grated Parmesan cheese just before serving the roasted spaghetti squash and enjoy!Photo credit: © Eatwell101.com