Easy Spaghetti Squash Bolognese
A guilt free alternative to spaghetti bolognese!
Servings Prep Time
4-6 10
Servings Prep Time
4-6 10
  1. Preheat your oven to 400 degrees
  2. Start by scoring your spaghetti squash with a smaller knife, around the entire squash
  3. Carefully use a larger, sharper knife to cut your spaghetti squash in half
  4. Scoop all of the pulp & seeds out of the center, much like a pumpkin
  5. Rub the inside of the squash with a tablespoon of olive oil, salt & pepper
  6. Place on a baking sheet, flesh side up and roast for 40-45 minutes
  7. While your squash is roasting, cook your ground meet in 1 T. of olive oil until no longer pink
  8. When meat is almost done add Italian seasoning, salt & pepper to taste, then add your onions & mushrooms (if using them)
  9. Once the meat mixture is cooked throughout, add your tomato sauce of choice, let simmer on low until ready to use
  10. When your spaghetti squash is done, allow to cool for 5-10 minutes
  11. With a fork, scrape out the inside of the squash, it will be stringy, in resemblance to spaghetti, hence the name “spaghetti squash”
  12. Place spaghetti squash strings in a large bowl and top with meat sauce
  13. Enjoy garnished with parmesan cheese & fresh basil!
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