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 I originally made the sauce without the carrots and celery, but next time I will definitely add them.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!
ASSEMBLY
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.
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- 2 spaghetti squash
- 5 Tbsp extra virgin olive oil
- salt and pepper
- 1 yellow onion small dice
- 3 carrots small dice
- 3 celery stalks small dice
- 2 garlic cloves minced
- 3/4 cup red wine
- 1 lb ground pork
- 1 lb grass fed ground beef
- 2 jars your favorite marinara or tomato basil sauce
- 1/2 cup parmesan grated
- fresh parsley chopped
Ingredients
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- Preheat the oven to 400 degrees. Line two pans with parchment paper.
- Slice the ends off of the two spaghetti squash. (I used a serrated knife). Then turn them up so that one of the flat ends is on the cutting board, and slice in half from top to bottom. Scoop out all of the middle part of the squash and the seeds.
- Rub the prepared squash halves with 3 of the tablespoons of olive oil, then season them with salt and pepper. Turn skin-side up on the parchment paper-lined pans. This means that the edible part of the squash is facing down on the pan.
- Roast the squash for 50 minutes - 1 hour. I used medium sized squash and it took 50 minutes. Set the squash aside, or do this step ahead of time and refrigerate until ready to use.
- In a saucepan large enough to hold a double batch of sauce, heat 2 Tbsp of olive oil. Add the carrots, onion, celery, and garlic and cook over medium heat until slightly softened.
- Add both types of meat and cook until the meat is browned and cook through. Break the meat up as it is browning.
- Once the meat has cooked, add the wine and deglaze the pan, scraping up any browned bits that have stuck to the bottom. Let the wine cook for a couple of minutes.
- Add in the two jars of sauce and simmer for at least 20 minutes. Season with extra salt and pepper if necessary.
- If you want to eat the squash then, heat the oven to 350 degrees. Turn the squash so that the inside is facing up.
- Fill the squash with the bolognese. Cook until the squash is heated through. I cooked mine after they had been in the refrigerator overnight, so it took about 30 minutes, covered. If they had not been refrigerated, it would have taken about 10 minutes.
- Top them with parmesan cheese and cook for a few more minutes.
- Garnish with extra parmesan, chopped parsley, and dried red pepper flakes (if desired).
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