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!
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
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!
July 28th, 2016
June 23, 2017
Lindsay is a Holistic Nutritionist who lives for a great meal, a beautiful farmers market, daily matcha lattes, and homemade chocolate chip cookies. Weeknight Bite is Lindsay's happy place where her nutrition practice, simple recipes, and wellness tips come together to inspire you to live a healthy, balanced life.