If you haven’t tried spaghetti squash yet, it’s time! I know it may look intimidating, but it’s actually so easy to make and it seriously satisfies the pasta cravings in a much healthier way! Usually when I make spaghetti squash, I’ll scrape out the “noodles” and serve them in a bowl with some sauce or I’ll top it with my Instant Pot Turkey Meatballs. Mitch absolutely loves it with bolognese sauce though, so for Valentine’s Day, I wanted to do a different take on it and mixed the “spaghetti” with the sauce and some cheese, then stuffed it back into the outer shell to bake until it was golden and the top was perfectly crisped. The result was beyond delicious, and honestly, it’s way more fun to eat your own spaghetti squash bolognese “boat” than to have it out of a bowl! Mitch said it was one of the best things I’ve ever made (I have to agree!) and in the few weeks since v-day, I’ve made it three times, so I figured it was time to share it with you!
Feel free to tweak this recipe and make it your own. When I first made it, I used half grass-fed ground beef and half lamb for the bolognese sauce which gave it a richer flavor than when I made it the following week with ground turkey. Both were great, it just depends on your preference! I’ve made it with organic mozzarella cheese, which gives it that nice, melty cheesiness, but I’ve also made it once with Kite Hill almond ricotta and once with their chive cream cheese – those “cheeses” obviously won’t give you the cheese pull you see above, but they do add some nice creaminess and I loved the extra flavor and creaminess from the chive “cream cheese”. You really can’t mess it up no matter what you choose to make it with!
Not only is this recipe so comforting and delicious, it’s also pretty simple to throw together. First you’ll cook the squash – I have an instant pot and oven method below. I like to make it in the instant pot rather because it saves some time, but both ways will definitely work! Then you’ll allow the squash to cool before you shred it up, and while it’s cooling, make the super easy bolognese sauce. Next, all you need to do is mix the sauce with the spaghetti squash, throw in your cheese of choice, scoop it all back into the outer squash shells, sprinkle with cheese, and bake it until golden!
Ingredients
1 spaghetti squash
1 tbsp extra virgin olive oil
1/2 white onion, finely chopped
2 garlic cloves, minced
3/4 lb organic / grass-fed ground meat (you choose – beef, lamb, bison, turkey, chicken… or a mix of two!)
1 cup marinara sauce (choose one with simple ingredients & no added sugar!)
Optional: 1/2 cup shredded organic mozzarella OR 2-3 tbsp Kite Hill almond ricotta or chive cream cheese for dairy-free
Salt & pepper to taste
Fresh basil for garnish
Serves 2.
Instructions
- Pre-heat oven to 350˚F.
- Cook the spaghetti squash.
- Option 1 – instant pot:
- Slice the spaghetti squash in half lengthwise. Scoop out the seeds and gunk.
- Place the trivet rack in the bottom of the instant pot and pour in 1 cup of water. Place the squash halves on top of the rack – you may have to do some finagling to make them fit depending what size IP you’re using. Close the lid and turn the valve towards “sealing”. Select “manual” or “pressure cook” on high, and set the timer for 7 minutes.
- Once the 7 minute countdown is done, do a manual release by turning the valve towards “venting” (careful of the steam!). Allow all of the pressure to release and then open the lid. Remove the spaghetti squash halves with tongs or a dish towel. Once it is cool enough to handle, use a fork to shred the squash into strands of “spaghetti”. Make sure to be careful not to pierce the shell since we’ll use those later! Transfer the “spaghetti” into a paper-towel lined strainer to help remove some of the water from the squash.
- Option 2 – oven:
- Cut the squash in half lengthwise and scoop out the seeds and gunk. Drizzle each half with olive oil, season with salt and pepper, and place the squash halves cut-side down in a baking dish. Bake for 50-60 minutes at 400°F.
- Once it is cool enough to handle, use a fork to shred the squash into strands of “spaghetti”. Make sure to be careful not to pierce the shell since we’ll use those later! Transfer the “spaghetti” into a paper-towel lined strainer to help remove some of the water from the squash.
- Option 1 – instant pot:
- While the squash cools, make the bolognese. Heat 1 tbsp extra virgin olive oil in a large skillet. Add chopped onion and sauté until it starts to soften, about 3-4 minutes. Add garlic and continue to sauté for another minute.
- Add the ground meat, breaking it up as you go, until it starts to brown, about 4 minutes. Season with salt and pepper and stir in 1 cup of marinara sauce. Reduce heat and let the sauce simmer until cooked through, about 8-10 minutes.
- Make sure you’ve squeezed any excess water out of the spaghetti squash by pressing it down with paper towels. Transfer the squash to a bowl and then add all of the bolognese sauce to the same bowl. Add 1/4 cup shredded mozzarella or 2-3 tbsp Kite Hill cheese and mix until everything is combined.
- Fill the two squash shells with the spaghetti / bolognese mixture and sprinkle the top with the remaining 1/4 cup shredded cheese (if using). Bake for about 10 minutes or until cheese is golden and melty. I like to do a high broil for the last minute or so to get it extra golden – make sure to watch closely so it doesn’t burn on broil!
- Garnish with freshly torn or chopped basil and dig in!
I can’t wait for this to become a staple in your kitchen just like it has in mine! PS – if you want to see this recipe in action, you can check out the step-by-step on my insta story highlights! Enjoy!
