Spaghetti Squash Bolognese

These stuffed spaghetti squash boats are a healthy and delicious take on the famous spaghetti bolognese, topped with melty mozzarella.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: American

Keyword: spaghetti squash bolognese

Servings:

Preheat the oven to 200C/400F. Cut the spaghetti squash in half lengthwise, scoop out the seeds with a spoon and discard. Brush the inside with 1 tablespoon of olive oil or spray with a cooking spray, season with salt and pepper. Place on a baking sheet and roast in the preheated oven for 30 minutes.
Meanwhile, make the sauce. Heat 1 tbsp of olive oil in a large pan, then brown the ground beef until no longer pink inside. Add the crushed garlic, torn basil leaves (set aside 2 leaves for later), oregano, canned tomatoes or tomato passata and bring to a boil, salt to taste. Simmer over low heat for 15-20 minutes.
After 30 minutes take the squash halves out of the oven and fill with the meat sauce, then top with grated mozzarella. Put back in the oven for 20-25 minutes longer until the mixture is bubbling and the cheese is melted and golden. Slice the remaining basil leaves and sprinkle over the squash before serving.

Both the squash and Bolognese sauce can be made in advance and then assembled when you are ready.
Butternut or acorn squash can both be used in place of spaghetti sauce.