Squash Bowls with Bolognese
Squash Bowls with Bolognese
So you've got bolognese sauce in the freezer but if you serve pasta to your family one more time, there may be a mutiny! The answer: Squash!
Yes, we're gonna put pasta sauce in squash and your family will love it.
Squash Bowls with Bolognese
Download the printable recipe here:
https://class.clairetansey.com/bologn...
Serves 2
INGREDIENTS
1 medium-sized spaghetti squash (or any small squash)
Canola oil
¼ teaspoon salt
2 cups Easy Classic Bolognese
¼ cup dry white wine (or water)
⅓ cup ricotta
INSTRUCTIONS
1. Cut the squash in half. Scoop out and discard the seeds, then brush the insides with canola oil and sprinkle with salt.
2. Roast at 400°F on a parchment-lined baking pan for 35 to 45 minutes, or until tender. Use a fork to fluff up the squash into strands.
3. Stir the Bolognese with the wine or water in a small pot and gently reheat until piping hot.
4. Spoon the Bolognese mixture into the squash. Top with ricotta.
A key ingredient in this meal is my Bolognese Sauce. We cover this recipe and my other freezer building blocks in my Favours to Your Future Self Masterclass.
Check out the masterclass here:
https://cart.learnlife.ca/ftyfs-maste...
Reach out! If you make this recipe, post a pic and tag or DM me on Instagram or on Facebook. Monthly prize awarded to one poster!
To check out all my upcoming virtual cooking classes, visit https://learn.clairetansey.com/
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• Squash Bowls with Bolognese
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