Now I know I said I would post this two Sunday’s ago but…… I forgot to take photos!! So I have made it again and taken more than enough this time. I discovered Spaghetti Squash a few months ago at the market. Spagetti Squash is just that, it’s from the squash family and is made up of noddle like strands. When cooked you just run a fork through it and it breaks away in to perfectly formed spaghetti! Friends of ours (from Canada) convinced me to buy one and to cook it with a meat sauce. So I roasted the spaghetti squash, made a bolognese and filled the squash, I covered it in cheese and baked it in the oven. We literally could not believe how good it tasted and it’s SO much better for you than pasta. Don’t get me wrong I’m not swearing off pasta but it’s a good substitue sometimes. Below is the recipe, it may look like a lot and complicated but it’s not. This recipe serves 2 people, with a little extra meat sauce leftover.
Salt and pepper
1x spaghetti squash (halved and remove the seeds)
1x onion (red or brown, chopped)
2x garlic cloves (crushed)
500g mince beef
400g tinned diced tomatoes
1 cup red wine
2x cups beef stock
1x bay leaf
1 tablespoon dried oregano
Fresh basil, chopped
Pre-heat the oven to 180 degrees (350 degrees fahrenheit). Once you have halved the spaghetti squash and taken the seeds out, rub olive oil, salt and pepper all over the inside of each half. Place them, open side down, on a baking tray lined with baking paper. Bake in the oven for an hour.
In a large pot (over a low heat) add oil, onion and chilli flakes and cook until the onion is translucent. When it is add the garlic and stir through. Turn the heat up to medium/high and add the mince. Brown the beef, breaking it up with a wooden spoon as you go. Once browned add the carrots, zucchini, tinned tomatoes, red wine, stock, bay leaf, oregano and fresh basil. Stir and bring to the boil, once boiling lower heat and simmer for approximately 1 hour (don’t let the sauce completely thicken as you want it a little saucy so that the spaghetti squash absorbs it). Season with salt and pepper to taste.
When the spaghetti squash is baked, take it out of the oven and turn it over. Fill the halves with bolognese sauce. Grate some parmesan over the top and then cover with mozzarella. Put back in the oven and bake until the cheese it golden on top.
It looks amazing, but it’s kind of messy to eat. The best way is to cut it in half and then scrape out the contents with your fork (it should come away from the skin really easily).
As you can see above, super messy looking but delicious! I hope you enjoy!! x