Recipes like this one are what make me so excited to share my food ideas with you all! This is one of those meals that looks much more impressive than it actually is, it is healthy, filling, and can be made ahead! All of the best things a recipe can be, in one. I actually served these spaghetti squash and easy “bolognese” for some family who was over for dinner, and they were a hit. A comforting meal is needed some nights, and this one certainly fits the bill.
I put bolognese in quotes, because this one does not fit the technical definition of a bolognese, and it is not all from scratch. But it is a simpler version of classic bolognese! I originally made the sauce without the carrots and celery, but next time I will definitely add them. It is more rich and heartier than traditional spaghetti sauce, yet not complicated.
HOW TO MAKE THEM AHEAD OF TIME
To make these ahead of time, roast the squash one or two days before. Leave them intact after roasting, and keep refrigerated. The sauce can also be made ahead, and kept in the refrigerator. I bet they could also be frozen – I will have to attempt that soon!
Before serving, fill the squash with the meat sauce, and cook at 350 until the sauce is warmed through. Top with parmesan, and cook again for a few minutes, and they are ready to serve! Place them on a plate as-is, in the peel. The squash “noodles” can be pulled out easily with a fork, so it is like pasta. One half of the bolognese-filled squash is the serving size.