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Beef and Mushroom Bolognese with Herbed Spaghetti Squash Recipe

Beef and Mushroom Bolognese with Herbed Spaghetti Squash recipe


This is a yummy pasta dish without the pasta! We use spaghetti squash instead. It's mixed with beef, mushrooms, and herbs. It's covered in cheese and baked until it's all warm and bubbly.


2 medium spaghetti squash
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound ground beef
1 cup chopped mushrooms
4 cloves garlic, minced
1 medium onion, diced
1 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
2 cups tomato sauce
1/4 cup chopped fresh basil
2 cups baby spinach
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese


Preheat oven to 400°F and place the rack in the center position.
Wash and dry the spaghetti squash. Cut each squash in half lengthwise and scrape out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place the squash halves cut-side down on a baking sheet and roast until tender, about 25-30 minutes.
While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 5-6 minutes.
To the skillet, add the chopped mushrooms, minced garlic, and diced onion. Cook until the vegetables are softened, about 3-4 minutes.
Stir in the dried oregano, red pepper flakes, and tomato sauce. Reduce heat to low and simmer the sauce for 10 minutes, allowing the flavors to meld.
Mix in the chopped basil and baby spinach into the sauce, stirring until the spinach wilts.
Remove the roasted spaghetti squash from the oven and let it cool slightly. Use a fork to scrape the inside of the squash, creating spaghetti-like strands.
Spoon the beef and mushroom sauce over the spaghetti squash strands. Sprinkle with mozzarella and Parmesan cheese.
Return the squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Serve hot, garnished with extra basil if desired.

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