Photo credit: © Eatwell101.com
This spaghetti squash recipe smells improvisational: 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
- Parmesan
Photo 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
Recipes Eatwell101 readers come back to again and again.Most Popular Recipes
Spaghetti Squash with Bolognese Sauce
Roasted Spaghetti Squash with Bolognese Sauce. Meltingly tender, this is hearty and delicious.
Ingredients
- 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
Instructions
Cook the squash:
- 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).
- 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.
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!
Nutrition
Nutrition information for this recipe.
Reviews
See what readers thought — or share how it turned out for you.
