Spaghetti Squash & Bologense

Spaghetti Squash and Bolognese Recipe

Spaghetti Squash and Bolognese RecipeI’m sort of working with the theme of ‘eat your vegetables’ this month. Last week we covered roasted cauliflower, which is a pretty straight-up and delicious way to eat a vegetable. The recipe this week is a bit more subversive. It’s vegetables but with a big pile of meaty sauce on top. So yummy! Oh, the yum factor is high, I tell ya! And then after I eat my second plate of it, I get to feel just a little bit like a super hero because I managed to stick to my calorie goal for the day.

My family prepares this dinner about once a month (or so). The first time we made it for the kids, we called it “noodles and sauce”. My preschooler took one bite and immediately exclaimed, “Yuck! These noodles taste like squash!” To which we replied, “Yeah, but you like squash.” She ate the rest of her dinner. Now, when we serve it, we just call it what it is.

Another great thing about this recipe, other than the huge pile of vegetables disguised as a main course, is that it scales incredibly well. As it’s written is makes enough for 4-6 meals and we usually double this recipe when we’re making it. You can pack the squash with some sauce on it in an individual container and then put it in the freezer for instant lunch for some future date (reheat in the microwave). Or, you can make up the Bolognese Sauce in a large batch (double or triple) and just freeze it in 1 litre containers to be reheated in the future and then combined with some freshly cooked squash – or, you know, maybe even spaghetti.

Spaghetti Squash and Bolognese
Taken from:

3 lb spaghetti squash
2 tsp olive oil
1 lb ground beef
1/2 lb mushrooms
1 cup onions

5 tsp garlic
1 tbsp dried oregano
1/2 tbsp dried basil
1/2 tbsp dried thyme
2 tbsp balsamic vinegar
4 tbsp tomato paste
28 oz crushed tomatoes
2 tbsp parmesan

For the squash: Preheat oven to 375 for squash. Cut the stem end off the squash, cut in half, and scoop out the seeds. Season with salt and pepper and place face-down in a dish. Add about an inch of water (add more later if needed), and roast until incredibly tender – about an hour. When it’s finished, you should be able to scoop out the meat from the skin, pulling it slightly with a fork, and it will come out in spaghetti-like strands. You can also microwave the squash to cook it, about 10 minutes.
Spaghetti Squash and Bolognese RecipeFor the bolognese: Heat the oil in a skillet over high heat. Add the meat and break up with a wooden spoon. Spoon off some of the rendered fat, if desired. Add the mushrooms and the mirepoix (carrots, onions, garlic), along with the dried herbs and salt and pepper. Cook until the meat is no longer pink and the vegetables are soft. Add the balsamic vinegar and cook until it evaporates. Clear a spot on the pan for the tomato paste, and cook it in that spot until it starts to darken and caramelize. This is called “singe”. Combine with meat mixture, add in the crushed tomatoes, and cook low and slow until thick and flavorful. Season with salt and pepper as needed. Assemble with squash, sauce, and a few grates of Parmesan. Enjoy.

29 thoughts on “Spaghetti Squash and Bolognese Recipe”

  1. This sounds fantastic. I know my hubby would never try it, but I'm thinking lunchtime for me and the kiddos. Totally. Ok, maybe a bit much on the fuss level for lunch, but I want an excuse to eat this. I like the idea of making it ahead and packaging it up. Awesome. Thanks. -SASS

  2. kristen visser

    oh wow this is awesome! i have heard of butter squash spagetti but i have never given it a try but it looks absolutely delicious!!

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