Whole30 Twice Baked Spaghetti Squash Bolognese Recipes

WHOLE30 TWICE BAKED SPAGHETTI SQUASH BOLOGNESE

Steps:

• To make the Bolognese: While the squash is baking make the Bolognese sauce. In a large bowl mix together the pork and beef and season with 1 tablespoon kosher salt. Continue to lightly mix until the meat is combined and evenly seasoned.
• In a large, high-sided sauté pan or Dutch oven over high heat add the olive oil. When the oil is smoking, add the pork and beef mixture in batches to the hot pan and cook until the meat is seared on all sides. Remove the seared meat to a paper towel lined sheet tray, leaving behind any rendered fat in the pan, and continue to sear the remaining meat in batches, ensuring that you do not overcrowd the pan and steam the meat. Set the seared meat aside.
• In the same pan, over medium heat, add the onion and cook 5 minutes or until beginning to caramelize. Then add in the carrots, celery, 1 teaspoon kosher salt, garlic, parsley, sage and 1/4 cup basil. Cook for 5-6 minutes or until the vegetables are soft and just beginning to caramelize. Add the meat back to the pan along with the crushed tomatoes and beef broth. Bring the mixture to a boil and reduce to a simmer, stirring occasionally. Season with additional kosher salt to taste and crushed red pepper flakes. Continue to simmer for at least 1 hour or until the sauce has thickened. You can continue to cook the sauce for longer, if you have time; the longer you cook the sauce the deeper the flavor. While the sauce simmers roast the spaghetti squash.
• To make the spaghetti squash: Preheat oven to 425 degrees F.
• Cut the squash in half lengthwise and discard the seeds. Season each squash half with 1 tablespoon olive oil, 1 teaspoon kosher salt and 1/4 teaspoon crushed red pepper. Add two large basil leaves to the cavity of each squash and then turn the squash cavity side down on a half sheet tray. You will need two half sheet trays to hold all six halves. Roast the squash for 40 minutes or until the squash is fork tender and easily shreds when you run a fork over the flesh. Remove from oven and let cool 10-15 minutes.
• When the squash is cool enough to handle scoop the squash away from the skin and place back on the sheet tray. You can discard the squash skin at this point. Spread the squash evenly on the sheet tray and shred it lightly with a fork so it looks like spaghetti. Place the sheet trays back in the oven and cook an additional 15 minutes or until the excess liquid has evaporated and the squash has just begun to crisp and lightly brown. Remove from the oven and let cool slightly. Drizzle with extra virgin olive oil and season with flaky sea salt.
• To serve: When ready to serve, stir in the remaining basil and vinegar to the Bolognese sauce. Taste and add additional seasoning as necessary.
• Add spaghetti squash to a serving bowl and top with the sage and basil Bolognese sauce. Serve each portion with a 1/4 cup of cashew ricotta, fresh sage leaves, crushed red pepper and a drizzle of extra virgin olive oil.
• Nutrition Info Per Serving.
• Calories: 1080.
• Total Fat: 81 grams.
• Saturated Fat: 20 grams.
• Total Carbohydrate: 38 grams.
• Sugars: 16 grams.
• Protein: 50 grams.
• Sodium: 3626 milligrams.
• Cholesterol: 159 milligrams.
• Fiber: 9 grams.

SPAGHETTI SQUASH BOLOGNESE

Steps:

• Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
• Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
• Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
• Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
• Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.

MY BAKED SPAGHETTI SQUASH CAKES

Steps:

• follow Spaghetti Squash 101 from above: take your knife and poke a few holes in the skin, in a dotted line along where you plan to slice the squash in half (they do not have to be super deep). Place the whole squash in the microwave for about 5-6 minutes. Let it cool slightly, cut off the stem end and then cut it in half along the dotted line you created.
• place your cut squash (halves or quarters) face down in a glass dish with 4 tbsp of water and microwave for about 10 minutes. Let squash cool.
• preheat oven to 400 degrees and line a cookie sheet with foil. Spray foil well with cooking spray.
• use a fork to scrape out the squash into long strands and place squash into a clean tea towel (or cheesecloth) and wring out as much liquid as possible. Place wrung out squash in a large bowl.
• chop your shallots or onions and place into a bowl with garlic and squash. Add 1 egg and combine. Add the flour, salt, pepper, baking powder, chili powder, and nutmeg. Stir very well.
• using a 1/4 cup measure, pack it almost to the top and press the mixture into the cup to make compact. Turn cup over and tap out onto the palm of your hand. Place cake on foil lined, oiled baking sheet. Use the back of the measuring cup to press the cake down just a bit (it should be just under an inch thick). Repeat with the rest of the mix until you have 8-10 cakes. Spray the top of your cakes.
• place baking sheet in the center of the oven and bake for 20 minutes. Take cakes out of oven, flip them over, and place back in the oven for 7-10 minutes. Remove from oven and let the cakes cool for about 5 minutes.
• top with avocado sauce, salsa, or plain sour cream - for italian version top with marinara sauce or even a little drizzle of pesto).

BAKED SPAGHETTI SQUASH

Steps:

• Wash the outside of the squash.
• Cut in half length wise.
• Scoop out all the seeds.
• spread 1 Tablespoon of butter inside each half.
• sprinkle with salt,pepper and garlic.
• Place in dish cover tightly with foil.
• Bake for 1 hour at 325 degrees.
• Uncover and use a fork to pull the squash apart starting at one edge turning it into what looks like spaghetti noodles.
• Continue to do this method all the way around the inside of the squash until you have reached the shell.
• Fluff shreds with fork when finished.
• You can eat it plain or pour spaghetti sauce over the top.
• You can also just place more veggies over the top.

THE BEST (AND EASIEST) TWICE-BAKED SPAGHETTI EVER

Steps:

• boil spaghetti according to pachage directions, drain water.
• brown ground beef in a skillet and drain any access grease.
• combine spaghetti and ground beef with both jars of sauce in a ductch oven or heavy pot.
• stir until completely mixed.
• bake at 350 degrees for 30 minutes or until warmed completely through.
• *if you don't plan to serve it right away you can refrigerate up to 4 or 5 days and then cook in the oven until warmed completely through.