Bolognese stuffed spaghetti squash

Spaghetti bolognese stuffed squash

I really like baking vegetables in the oven. Already, it’s really the simplest thing, and above all, the vegetables cooked in this way are always very tasty. It has become my favorite cooking method, especially for cauliflower, sweet potatoes, and of course for pumpkin and squash. The butternut squash is my favorite. I like it simply roasted and then garnished on the plate. I’ve stuffed them regularly lately, and it’s a treat every time.

For a change, I wanted to try spaghetti squash. You know ? This squash has the particularity of having a flesh that frays when cooked. Spaghetti squash is a little less flavorful than butternut. So you have to bring him a sauce. The bolognese is perfect.
This complete dish is delicious, and will allow you to offer a vegetable that is a little different from those that we are used to enjoying on a daily basis.
I’m betting that even the pickiest kids will enjoy it. At the very least, I hope they will want to taste it.

Bolognese stuffed spaghetti squash:

1 spaghetti squash
1 onion
1 carrot
250g minced beef
1 clove of garlic
250 ml of tomato coulis
1 ball of mozzarella
salt pepper
dried oregano
olive oil

Preheat the oven to 200°C.

Cut the squash in half and remove the seeds.
Place it on a plate. Season and drizzle with oil.

Bake for about 40 minutes.
Once out of the oven, scrape the flesh with a fork.
While the squash cooks, prepare the sauce.

Fry the finely chopped onion in a little oil.
Add the carrot cut into small cubes. Let cook for about 5 minutes.
Add the meat and brown everything.
When the meat begins to brown, add the grated garlic and the tomato sauce.
Season and simmer over low heat for 10 minutes.

spaghetti squash Spaghetti squash Bolognese fresh from the oven

Spread the sauce over the cooked and shredded squash halves.
Season and bake for another ten minutes at 180°C. It’s ready when the cheese is melted and lightly browned.

Serve immediately.

Spaghetti bolognese stuffed squash

To finish: this dish will be perfect for 4 people.

With a small red pepper rather than carrot, it is also very good. Personally I prefer, but grumpy folks would tell me it’s not the season.

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