Name: Spaghetti Squash Bolognese Boats
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 1 2-3lb spaghetti squash; 1 tbsp olive oil; salt and pepper (to taste); 2/3 lb italian sausage (sweet or spicy, or ground beef); ½ small white onion (diced); 2 garlic cloves (minced); 2 tsp dried oregano; 2 cups pasta sauce; ½ cup ricotta cheese; 1 cup grated mozzarella

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I have to admit, my guiltiest of pleasure is a giant bowl of pasta. Throw in some sausage and cheese and I will not hold back! But the heaviness of such an indulgent meal does get to me every now and then. So, alas, there is a better way! These delicious and low carb spaghetti squash bolognese boats are just as good as your traditional spaghetti with meat sauce, but with none of the carbs or guilt! Cheesy, saucy, and baked until golden brown, this pasta swap is worth it!

Roasted Spaghetti Squash

Seeing a large spaghetti squash in the store can be a bit intimidating, but trust me is is just as easy as making regular pasta. I used to be keto, so this was my go-to carb replacement that kept me sane! The best way I can describe the texture is like a slightly overcooked, but still perfect in every way, angel hair pasta that just gets coated in ever sauce!

And making it is so easy! Simply take a 2-3lb squash and poke holes all over it with a fork. Microwave it for 4-5 minutes to soften it, making it easier to cut. Cut the squash in half and remove the seeds and membrane (like a pumpkin) with a spoon. Season the insides of both halves with salt and pepper and a generous drizzle of olive oil (about 1-1 1/2 tbsp). Rub the olive oil all around and place the squash skin side up on a baking sheet. Bake at 400 for about 30-35 minutes depending on the size, until it is visibly tender. Once done, let it cool slightly so it is easy to handle, and use a fork to scrape the “spaghetti” out into a bowl. I leave a thin layer of the flesh in the skin so it is stable, because I like to restuff mine!

Bolognese Spaghetti Squash

While the squash is roasting, it is time to prep the sauce! In a sauté pan coated with a bit of olive oil, cook 1/2 of a small white onion, diced, 2 cloves of garlic, minced, and 2/3lb of Italian sausage until the sausage is cooked through. Add in 2-3 cups of your favorite jarred tomato sauce (I love the roasted garlic kind)and 1-2 tbsp of dried oregano. Reduce the heat to a simmer. Gently simmer, stirring occasionally, for about 20 minutes or until the squash is done roasting.

Add the sausage and sauce to the bowl of the “spaghetti” and still to combine. Scoop half of the mixture back into the boats. Next, spoon in large dollops of ricotta cheese on top of they saucy spaghetti, and top with the remaining squash mixture. Top with a generous amount of shredded mozzarella cheese, about 1 cup in total, and drizzle with a bit of olive oil. Reduce the heat of the oven to 375, and pop the squash back in for about 10-15 minutes or until the cheese is bubbling and begins to brown.

Remove the boats from the oven and garnish with more dried oregano, parmesan cheese, and/or a drizzle more of olive oil and serve! This easy dinner for two is a healthy, lighter version of a weeknight classic that won’t have you being heavy or guilty! Whether you live a low carb or keto lifestyle, you just want to eat healthier, or you have extra squash to use, these spaghetti squash bolognese boats are the perfect meal!

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