Recipes Spaghetti Squash Bolognese Bake 9 months ago 1 Comment Facebook Prev Article Next Article Facebook Prev Article Next Article Related Posts New Recipe: This Gluten-Free Zucchini Bread Is an Easy On-the-Go Snack admin March 24, 2021 New Recipe: Erin Napier Carries on Family Easter Tradition After Grandmother’s Death admin April 5, 2021 New Recipe: Strawberry sauce makes poke cake extra pretty, extra sweet admin April 20, 2021 New Recipe: Duncan Hines Releases Dolly Parton-Themed Southern Cake Mixes admin January 25, 2022 New Recipe: M&M’s new flavor is here and it inspired a special Christina Tosi cookie admin March 30, 2022 New Recipe: Perfecting the recipe of work-life balance with Tegan’s Custom Cakes admin April 6, 2022 About The Author More from this Author One Response the_wellness_walnut January 5, 2022 This spaghetti squash bolognese is the holy grail of a weeknight dinner comfort food meal. The roasted spaghetti squash and bolognese sauce comes together in just 35 minutes, a slightly healthier twist to the classic bolognese recipe! [https://thewellnesswalnut.com/post/spaghetti-squash-bolognese-bake/](https://thewellnesswalnut.com/post/spaghetti-squash-bolognese-bake/) **Ingredients:** * 1 medium, spaghetti squash * ¼ yellow onion, chopped small * 1 tsp, minced garlic * 1 lb, ground turkey * 1 cup, jarred tomato sauce * ⅓ cup, ricotta cheese, part-skim * 1, 15oz can, fire roasted tomatoes * 2 tbsp, dried parsley * ¼ cup, parmesan cheese * ½ cup mozzarella cheese, shredded * Fresh basil, chopped for garnish **Directions:** 1. Preheat the oven to 400°F and prepare the spaghetti squash for roasting. Slice the squash in half lengthwise, scoop out the seeds, drizzle with olive oil, and place the open side of squash face down on a baking sheet. Poke holes in the top of the squash with a fork. Roast for 30-40 minutes until spaghetti squash is fork tender. 2. While squash is cooking, prepare the bolognese filling. Heat 1 tbsp of olive oil in a large skillet on medium-high heat and saute the onions and garlic until fragrant, about 3-5 minutes. 3. Turn heat down to medium and add in the ground turkey and cook until browned for 5 minutes. Drain any excess liquid from the turkey. 4. Add the tomato sauce, parsley, and fire roasted tomatoes to the skillet. Cook on low heat, covered, allowing the flavors to absorb, approx. 8-10 minutes. Add in the ricotta and half (⅛ cup) of the parmesan cheese and stir until just combined/melted. 5. When squash is roasted, remove from the oven and flip over. Scoop the bolognese filling into the open spaghetti squash. 6. Top with mozzarella and the remaining parmesan. Return to the oven and bake for 5 minutes until the cheese has melted. 7. Top with fresh basil and let cool slightly before dividing into four servings. Reply Add Comment Cancel Reply Save my name, email, and website in this browser for the next time I comment.