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Bolognese Stuffed Spaghetti Squash

Bolognese Stuffed Spaghetti Squash

Yield 4 servings
Prep time
10 Min
Cook time
15 Min
Total time
25 Min
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Ingredients

Main Day Prep Items / Reused Components

Instructions

  1. Lightly score the squash long ways where you’ll cut it in half. Prick the spaghetti squash with a fork all over and microwave for 4 minutes. Let cool, remove it, and cut in half using the lines you made (use a large knife). Remove the seeds and pulp from each squash side.
  2. Take a large glass baking pan and put the squash halves in. Fill about an inch up with water. Microwave on high for 5 minutes. While cooking, preheat the oven to 425 degrees F. Line two sheet pans with parchment paper.
  3. Using a hot mat, remove the spaghetti squash and put on the sheet pan. Add the other halves to the baking dish and cook the halves for 15 minutes.
  4. While cooking, in a bowl add the heavy cream, ricotta cheese, chopped basil, salt and pepper, and mix together.
  5. To each squash half, season well with kosher salt and pepper. Add the bolognese to each spaghetti squash half and leave a little space near the top. Add the cheese/cream mixture on top. Add the shredded mozzarella on top and place both sheet pans in the oven.
  6. Finish cooking for about 15 minutes, until cheese is browned and the spaghetti squash is soft. It might look a bit saucy, but you’ll mix this in with the spaghetti squash.
  7. Remove and serve with Green onions.

Notes

Components to Save:

None

Nutrition Facts

Calories

789

Fat

55 g

Sat. Fat

27 g

Carbs

37 g

Fiber

7 g

Net carbs

30 g

Sugar

15 g

Protein

41 g

Sodium

605 mg

Cholesterol

182 mg
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