Spaghetti Squash Bolognese
Valerie Leung
This recipe is great for the fall when the winter squashes are in season! It takes a spin on one of my all-time classic recipes, spaghetti bolognese while still offering a similar texture to a pasta dish. I love making this when I am in need of a quick dinner for myself or my family during the week!
Recipe adapted from Michael Chiarello.
Ingredients (serves 2)
- 1 spaghetti squash
- ⅓ cup olive oil
- Salt
- Ground black pepper
- 2 cups of store-bought marinara sauce
- Optional: herbs for garnish
Tools
- Baking tray
- Chopping board
- Knife
- Spoon
- Fork
- Oven (or airfryer)
- Pan
Spaghetti Squash Bolognese
Steps
- Preheat the oven or set your airfryer to 400 degrees F
- Split the squash in half and scrape out seeds with a spoon. Line a baking sheet with aluminum foil. Season the squash with olive oil, salt, and pepper. Place cut-side face down and roast for 30 to 40 minutes until the squash is soft. Take out the squash and let rest until cool enough to handle.
- While the squash is cooling down, heat the marinara sauce in a pan.
- Use a fork to scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the marinara sauce. Serve and enjoy.
- Note: for extra protein, add your own ground meat to the sauce for a heartier taste. Also great to serve with fall veggies like roasted broccoli and sauteed kale!