I love a recipe that has all the things in one dish. This Spaghetti Squash Bolognese checks all the boxes: meat, cheese, veg, savory, filling, hearty…
I use an entire jar of Eat Happy Kitchen Tomato Basil Marinara, and it takes the flavor of this dish to the next level. You can use 2 14-ounce cans of tomatoes and 3 tablespoons of tomato paste, adding in an addition teaspoon of salt. But trust me, stick to my gravy, and you won’t go wrong with the flavor.
You are welcome to sub in any veggie you like in place of the Brussels sprouts.
Y’all know I hate writing anything that’s not a recipe, so let’s get to the main event, shall we?
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Spaghetti Squash Bolognese Bake
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 baby carrots, grated (about 1/4 cup of grated carrot)
- 1 pound ground beef
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon white ground pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 7-10 basil leaves, chopped
- 1 26-ounce jar Eat Happy Kitchen Tomato Basil Marinara
- 1/2 pound Brussels sprouts, ends trimmed and discarded, quartered
- 1/4 cup heavy cream
- 1 cup grated fontina cheese, divided
- 1/3 cup grated fresh parmesan
- Preheat oven to 350 degrees. Microwave spaghetti squash for 2 minutes to soften it. With a sharp, large kitchen knife, carefully cut spaghetti squash lengthwise into halves. Scoop out and discard seeds. Place squash halves face down on a foil lined baking sheet and cook until squash softly indents when you press it, about 40-45 minutes. Remove from heat and let cool. Scrape spaghetti strands out of squash with a fork into a medium mixing bowl, discarding shell. It should yield 2-3 cups.
- Heat olive oil in a large, flat-bottomed sauté pan to medium high heat, until oil is shimmering. Add onion and carrot, and let soften, about 2-4 minutes. Add ground beef, and separate with spatula to bite sized pieces. Cook 5-6 minutes until beef is browned. Drain off excess grease. Add 1 teaspoon of the salt, the garlic powder, onion powder, white pepper, oregano, and thyme, and stir to mix spices with meat. Add chopped fresh basil and stir to soften basil, about 1 minute. Add jar of Eat Happy Kitchen Marinara, stirring to mix in with meat. Add Brussels sprouts and mix in well. Stir in 1 remaining teaspoon salt. Bring sauce to a boil and then reduce heat to simmer to let sprouts soften, about 12-14 minutes. Remove from heat. Stir in heavy cream.
- Pat dry any excess water from spaghetti squash strands. Fold in spaghetti squash evenly with meat and sprouts. Fold in 1/2 cup of the grated fontina cheese.
- Pour contents of pan into a 9x12 casserole pan or Pyrex dish and flatten. Sprinkle remaining 1/2 cup grated fontina and the parmesan on top. Bake in oven 20-30 minutes, or until casserole and cheese are bubbling and starting to brown but not burn. Remove from oven, let stand 5-10 minutes, and serve.
- In place of the jar Eat Happy Marinara, you can use 2 14-ounce cans of tomatoes, 3 tablespoons tomato paste, and add an additional teaspoon of salt.
- Prepare the meat mixture while the spaghetti squash is baking in the oven to minimize overall cook time.
- Make sure the spaghetti squash and the Brussels sprouts get soft enough while cooking. If veggies need more time, that's okay!