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Spaghetti Squash Bolognese Boats

Enjoy that delicious comfort meal of spaghetti and meat sauce without the guilt of carb overload.
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Dinner, Entree, Main Course
Cuisine American, Italian
Servings 2 servings

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

Instructions
 

  • Preheat the oven to 425°
  • Poke holes all over the spaghetti squash with a fork and microwave for 4-5 minutes to soften, and cut in half lengthwise and scoop out the seeds
  • Coat the inside with olive oil and season generously with salt and pepper. Place the halves skin side up on a lined baking sheet and bake for 30 minutes or until tender
  • Meanwhile, in a sauté pan, cook sausage, garlic, and onions until the sausage is no longer pink. Season with oregano and add in pasta sauce. Reduce to simmer until the squash is done cooking
  • When the squash is done, use a fork to scrape out the insides into "spaghetti" strands and transfer to a bowl, being sure to leave enough of the flesh to make the "boat" sturdy. To the bowl, add the sausage and sauce mixture. Mix to combine.
  • Scoop half of the squash and sauce mix back into the boats and top with dollops of ricotta. Top with remaining squash. Top with mozzarella cheese.
  • Reduce the heat to 375 and place the squash back in the oven. Bake for 10-15 minutes or until the cheese is melted and bubbling. Top with more dried oregano and olive oil or parmesan cheese, and serve
Keyword bolognese, cheese, dinner, dinner for two, italian, italian sausage, low carb, mozzarella, pasta, ricotta, roasted, sausage, spaghetti, spaghetti squash