I woke up this morning to crisp air outside y’all! Texas is finally getting a long awaited cool front that is making my fall loving heart so happy! I have been a little out of touch lately because I was out of town last week, my mom has been in town all this week, and I allowed myself to take a little break from work! But when I make a dish that I know you guys are going to love, then I have to share it with you, so here we are! My baked bolognese spaghetti squash is going to satisfy your cozy pasta cravings while helping you fit in your best jeans all season long!
Full disclaimer here, my hubby is NOT a fan of veggie noodles replacing real pasta on any occasion so he was not as big of a fan of this dish as I was, but he did like it still! Maybe you have the same feelings about veggie noodles or maybe you know someone in your family who does! That’s okay, I think you should give this a try anyway! You might just surprise yourself with how satisfying spaghetti squash noodles can actually be!
Spaghetti squash is low in calories, high in fiber, and makes a great base for sauces and more which is why I made a quick bolognese sauce to satisfy my spaghetti loving heart’s cravings this week! When the weather shifts, so do my tastebuds and I will be making this dish over and over again.
I loaded the bolognese sauce with extra veggies to which ups the nutritional value to this dish and packs it with extra flavor too! This is such a great dish for the whole family and once you get your veggie noodle cautious people a chance to come around, I assure you that they will love it!
I hope that you will give this one a try, but if you are looking for the real thing I have you covered with my Healthier Turkey Bolognese!
2 Spaghetti Squash
1 Lb. Ground Beef or Turkey
1 28 oz. Can Crushed Tomatoes
1/2 Cup Finely Diced Onion
1 Grated Carrot
1/2 Cup Riced or Finely Chopped Broccoli (optional)
4 Finely Minced Garlic Cloves
1 Tbsp. Salt
1 Tsp. Black Pepper
4 Tbsp. Extra Virgin Olive Oil
1/4 Cup Parmesan Cheese
1/4 Cup Mozzarella Cheese
Note: Omit cheese to make Whole 30 approved.
Preheat oven to 425 degrees.
Cut spaghetti squash in half and scoop out seeds.
Drizzle olive oil over spaghetti squash and season with salt and pepper.
Place cut side down on a parchment lined baking sheet and bake for 45 minutes until tender.
Meanwhile, heat 1 tbsp. of olive oil in a skillet over medium high heat and add ground beef and then season with salt and pepper and cook until browned breaking up into small pieces.
Add onion, carrot, broccoli, and garlic into the pan with the beef and season again with salt and pepper and cook until veggies are tender.
Add crushed tomatoes and season once last time with salt and pepper and stir to combine. Let simmer for 10 minutes.
Reduce oven temperature to 350 degrees.
Take a fork and scrape the sides of the cooked spaghetti squash until it resembles noodles and spoon marinara sauce over top evenly.
Sprinkle cheeses on top of the squash and place back into the oven for 15-20 minutes until cheese is melted.
Add fresh basil and serve immediately.
Packed with flavor and nutrition, this dish is sure to be one of your favorite weeknight dinners! Don’t forget to pin this recipe and save!
Tell me, how do you feel about veggie noodles? Are you in or out?