Twice Baked Spaghetti Squash Bolognese

img_0310Spaghetti Squash Bolognese is one of Matt’s favorite’s and one of my most requested recipes on Instagram! It’s pretty easy to make (once you cut the squash in half) and only requires a few ingredients.

I hope y’all enjoy it too!

To make this recipe, you’ll want to start by first cutting your spaghetti squash in half lengthwise. (Be careful, the skin can be tough!) Scoop out all of the seeds and throw them away (or compost). Brush the insides with olive oil, and place them cut-side down on a parchment lined baking sheet and bake to cook the spaghetti squash.

While the squash is cooking prepare the Bolognese sauce.

While the squash is still warm, but cool enough that you can handle it, use a fork to scrape the squash strands (be careful not to damage the “shells”). Place in a large bowl and combine with 3/4 of the Bolognese sauce. Evenly divide the mixture back into the “shells” and top with remaining bolognese sauce. Sprinkle shredded mozzarella cheese on top.

Bake until cheese is melted, bubbly, and starting to brown.

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Twice Baked Spaghetti Squash Bolognese

Ingredients

  • 1 large Spaghetti Squash
  • 1 lb. Ground Turkey or Grass-fed Ground Beef (both work great)
  • 2 c. Organic Baby Spinach
  • 1 jar Prego Farmers’ Market Tomato Basil Sauce
    (or 16 oz. of your homemade sauce, if you have one, I do not)
  • 1/2 c. Water
  • 2 tbsp. Worcestershire Sauce
  • 2 tbsp. Olive Oil
  • Salt, Pepper, Garlic Powder, and Onion Powder (to taste)
  • 1/2 – 1 c. Shredded Mozzarella Cheese

Directions

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and throw them away or in the compost. Brush or spray the insides of the squash with cooking oil. Place halves cut side down on the prepared baking sheet. Bake for 45 minutes to 1 hour, or when a fork can pierce the shell easily.
  3. While the squash is baking, prepare the Bolognese.
  4. In a medium sauté pan, brown the ground turkey over medium heat and drain if needed.
  5. Add in spinach and cover for a minute or so till it wilts.
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  6. Mix in tomato basil sauce, water, worcestershire sauce, and spices.
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  7. Bring to a boil.
  8. Add olive oil and reduce heat to low.
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  9. Cover and simmer for 15 – 20 minutes, stirring occaionally until liquid reduces by almost half.
  10. Remove spaghetti squash from the oven and allow to cool slightly. With a fork, loosen and seperate squash strands from shell. Reserve the shells.
  11. Place strands in a large bowl and mix with 3/4 of the Bolognese sauce.
  12. Spoon mixture back into the empty shells evenly and sprinkle with shredded mozzarella cheese.
  13. Return squash to oven for 10-15 minutes and bake until cheese is melted, bubbly, and starting to brown.
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  14. Allow to cool a few minutes before serving.
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