Bolognese stuffed spaghetti squash

Updated at: Sun, 03 Sep 2023 13:58:41 GMT

Step 1

Pre-heat oven to 350˚F.

Step 2

Cook the spaghetti squash.

Step 3

Option 1 - instant pot:

Step 4

Slice the spaghetti squash in half lengthwise. Scoop out the seeds and gunk.

Step 5

Place the trivet rack in the bottom of the instant pot and pour in 1 cup of water. Place the squash halves on top of the rack - you may have to do some finagling to make them fit depending what size IP you're using. Close the lid and turn the valve towards "sealing". Select "manual" or "pressure cook" on high, and set the timer for 7 minutes.

Step 6

Once the 7 minute countdown is done, do a manual release by turning the valve towards "venting" (careful of the steam!). Allow all of the pressure to release and then open the lid. Remove the spaghetti squash halves with tongs or a dish towel. Once it is cool enough to handle, use a fork to shred the squash into strands of "spaghetti". Make sure to be careful not to pierce the shell since we'll use those later! Transfer the "spaghetti" into a paper-towel lined strainer to help remove some of the water from the squash.

Step 7

While the squash cools, make the bolognese. Heat 1 tbsp extra virgin olive oil in a large skillet. Add chopped onion and sauté until it starts to soften, about 3-4 minutes. Add garlic and continue to sauté for another minute.

Step 8

Add the ground meat, breaking it up as you go, until it starts to brown, about 4 minutes. Season with salt and pepper and stir in 1 cup of marinara sauce. Reduce heat and let the sauce simmer until cooked through, about 8-10 minutes.

Step 9

Make sure you've squeezed any excess water out of the spaghetti squash by pressing it down with paper towels. Transfer the squash to a bowl and then add all of the bolognese sauce to the same bowl. Add 1/4 cup shredded mozzarella or 2-3 tbsp Kite Hill cheese and mix until everything is combined.

Step 10

Fill the two squash shells with the spaghetti / bolognese mixture and sprinkle the top with the remaining 1/4 cup shredded cheese (if using). Bake for about 10 minutes or until cheese is golden and melty. I like to do a high broil for the last minute or so to get it extra golden - make sure to watch closely so it doesn't burn on broil!

Step 11

Garlish with freshly torn or chopped basil and dig in!

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