We love spaghetti squash!
I made this dish for Alexander’s Third Birthday party when we had about 30 guests. It definitely was a crowd pleaser.
I love it because it is just as satisfying as a baked ziti without all the carbohydrates. Spaghetti Squash is also packed with many nutrients including folic acid, potassium and vitamin A.
Alexander likes scooping out the seeds, which can be toasted just like pumpkin seeds. The squash is a fun food to have in the kitchen.
Enjoy!
Avec Amour, Victoria & Alexander
Spaghetti Squash Bolognese Bake
Yield – 8 Servings
1 Spaghetti Squash about 2 1/2 pounds (Mine was a gigantic 5 pounder, so I only used half)
1 1/2 Pounds Ground Beef
1 Medium Onion
1 Tablespoon Olive Oil
28 oz Can of Crushed Tomatoes
1 teaspoon Dried Oregano
1 teaspoon Dried Basil
1 teaspoon Italian Seasonings
1 Cup Shredded Mozzarella
1. Pre-heat oven to 400 degrees. Cut Squash in half lengthwise, put cut side down on a baking pan and roast for 30 minutes. Let cool then with a fork scrape down sides of squash to get all of the flesh.
Turn oven down to 350 degrees.
2. In a 4 quart sauce pan over medium high heat brown beef, drain off excess fat and set aside, using same pan heat olive oil over medium heat and sauté onions until golden.
Add browned beef,
tomatoes and seasonings,
stir together and cook for two minutes,
add spaghetti squash,
pour mixture into a 2 1/2 quart baking dish,
cover with mozzarella
and bake for 30 minutes, let cool for 5 minutes and serve.
Ingredients
- 1 Spaghetti Squash about 2 1/2 pounds (Mine was a gigantic 5 pounder, so I only used half)
- 1 1/2 Pounds Ground Beef
- 1 Medium Onion
- 1 Tablespoon Olive Oil
- 28 oz Can of Crushed Tomatoes
- 1 teaspoon Dried Oregano
- 1 teaspoon Dried Basil
- 1 teaspoon Italian Seasonings
- 1 Cup Shredded Mozzarella
Instructions
- Pre-heat oven to 400 degrees. Cut Squash in half lengthwise, put cut side down on a baking pan and roast for 30 minutes. Let cool then with a fork scrape down sides of squash to get all of the flesh. Turn oven down to 350 degrees.
- In a 4 quart sauce pan over medium high heat brown beef, drain off excess fat and set aside, using same pan heat olive oil over medium heat and sauté onions until golden. Add browned beef, tomatoes and seasonings, stir together and cook for two minutes, add spaghetti squash, pour mixture into a 2 1/2 quart baking dish, cover with mozzarella and bake for 30 minutes, let cool for 5 minutes and serve.
