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…
And I’m thrilled to debut this recipe on the NSNG Summit, hosted by Vinnie Tortorich and Andy Schreiber who are launching NSNG Foods. I couldn’t be prouder or more honored to be involved. Make sure you sign up as the event is free and educational, and the speakers are amazing.
Y’all know I hate writing anything that’s not a recipe, so let’s get to the main event, shall we?
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
- 2 teaspoons 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
- 2 14-ounce jars canned diced tomatoes
- 2 tablespoons tomato paste
- 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 canned tomatoes and tomato paste, 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 canned tomatoes and tomato paste, you can use one jar of Eat Happy Marinara! If you use a jar of pre-made marinara, reduce the salt by a teaspoon.
- 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!