Spaghetti Squash Bolognese Gratin

Spaghetti squash is different from all other squashes because the flesh, once cooked, separates into strands as if it were pasta.
With this squash, you can make an incredible variety of recipes.
If you like, you can substitute the ground beef for tuna.
This squash is available for sale in some supermarkets and stores selling natural and organic products.

Neuza Costa

9 May, 2023

Ingredients:

• 1 spaghetti squash about 1.5 kg (3.3 lbs)
• 4 tablespoons of olive oil
• ½ finely chopped onion
• 2 cloves of garlic, minced
• 1 bay leaf
• 300 g (0.66 lbs) of ground beef
• 4 tablespoons (approximately 60 ml (21.1 fl oz) or 1/4 cup) of tomato paste
• 80 ml (2.8 fl oz) of white wine
• 125 g (4.4 oz or approximately 1/2 cup) of ricotta cheese
• 100 ml (3.5 fl oz) of fresh cream
• 80 g (2.82 oz or approximately 3/4 cup) of grated Emmental cheese
• Dried oregano leaves
• Salt
• Black pepper
• Parchment paper for lining

Instructions:

1. With a knife, cut the squash in half.
   Be aware that the squash is quite tough, so use a knife that cuts well.
2. With a spoon, remove the seeds from the squash.
3. In an ovenproof dish, line with parchment paper and place the squash on top.
   Brush the inside of the squash with olive oil.
   Season with salt and pepper.
   Place the squash with the flesh facing down.
4. Preheat the oven to 200 ºC (392 ºF) and roast for 40 minutes to 1 hour.
5. In the meantime, make the Bolognese.
   In a pot, heat the remaining oil, onion, garlic, and bay leaf.
   Stir and let it fry without browning.
6. Add the meat.
   Season with salt and pepper.
   Stir well until the meat is cooked and crumbly.
7. Add the tomato paste and white wine.
   Stir and when it starts to bubble, add 80 ml (2.8 fl oz) of water.
8. Cover and simmer for 15 minutes, until the sauce is well reduced.
   Finally, season with dried oregano leaves and remove from heat.
9. After the time and when the squash is soft, remove it.
   Turn it over and let it cool a little.
10. In the meantime, make the white sauce.
    In a bowl, mix the cream with the cheese.
    Season with salt and pepper.
    Blend everything with a hand blender until it is a homogeneous cream.
    Finally, mix half of the grated cheese into the cream.
11. With the help of a fork, loosen the strands of squash and add them to the meat.
    Mix the meat with the squash well.
12. Put the filling into the squashes and press down well.
    Cover the squashes with the white sauce and spread.
    Sprinkle the white sauce with dried oregano leaves and finally, with the remaining grated cheese.
13. Return to the oven and let it gratinate for about 30 minutes.
    After the squashes are golden brown, remove and serve immediately.

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