It is impossible not to love this delicious recipe for bolognese and mozzarella stuffed spaghetti squash. The bold meaty bolognese made with freshly roasted tomatoes and the melty mozzarella cheese turns spaghetti squash into something plain into something exceptional.
I went through a spaghetti squash phase about 4 years ago, and I made it regularly until Charles finally told me to stop. Then I kinda forgot that it even existed. Recently I became determined to come up with a spaghetti squash recipe that would get Charles to change his mind about the vegetable. I am happy to say that I succeeded. After he finished devouring this Bolognese and Mozzarella Stuffed Spaghetti Squash, he asked me to make it again sometime soon!
The trick to getting Charles to love spaghetti squash was to make a delicious homemade bolognese sauce. I used my Roasted Tomato Bolognese which is made with roasted tomatoes instead of canned tomatoes for an extra punch of flavor. Then I added a generous amount of grass-fed ground beef to make a sauce that was loaded with meat. Spaghetti squash doesn’t have much taste, so you need to give it flavor by adding sauces and toppings.
To make this meal, first I roasted the squash until it was tender. Then I used a fork to scoop out the spaghetti-like strands of squash into a bowl. Next I added a very generous amount of the Roasted Tomato Bolognese and tossed the squash in the sauce to completely coat it. Then it went back into the squash skins and I added slices of fresh mozzarella on top. The spaghetti squash went back into the oven for 30 minutes and we had a delicious dinner.
If you don’t have time to make sauce from scratch, you could use a store-bought sauce instead. I do recommend making the homemade bolognese because it is so good that I eat spoonfuls of it on its own.
This recipe is for two people, but you could easily double or triple it.
Bolognese and Mozzarella Stuffed Spaghetti Squash
Ingredients
- 1 Spaghetti Squash
- 1 tablespoon Olive Oil
- 2 cups Roasted Tomato Bolognese
- 4 slices of Fresh Mozzarella
Instructions
- Heat your oven to 350 degrees. Use a sharp knife to slice the stem off the squash and then slice the squash in half from top to bottom. Scoop out all of the seeds. Then brush the inside of the squash with olive oil. Place on a parchment-lined baking sheet with the inside of the squash facing up. Roast for 20 minutes, then flip the squash over and roast for another 20 minutes. Then test the squash with a fork to see if it is tender, if it isn't, let it cook longer.
- Once the squash is tender, use a fork to scoop all of the spaghetti-like strands out of the squash skin and into a large bowl. Then add the bolognese and toss until the squash is evenly coated. Return the squash to the hollowed out skins.
- Top the squash with the slices of mozzarella and return to the oven to cook for another 30 minutes.
- If you want to brown the mozzarella on top of the squash, finish the squash off under the broiler for a minute.
Recipe Notes
To make this meal, first I roasted the squash until it was tender. Then I used a fork to scoop out the spaghetti-like strands of squash into a bowl. Next I added a very generous amount of the Roasted Tomato Bolognese and tossed the squash in the sauce to completely coat it. Then it went back into the squash skins and I added slices of fresh mozzarella on top. The spaghetti squash went back into the oven for 30 minutes and viola! We had a delicious dinner. If you don't have time to make sauce from scratch, you could use a store-bought sauce instead. I do recommend making the homemade bolognese because it is so good that I eat spoonfuls of it on its own. This recipe is for two people, but you could easily double or triple it.
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