I love a comforting meat sauce in the cold of winter- bolognese being my personal favorite, and while I love a hearty bowl of pasta, sometimes it’s nice to balance it out with some spaghetti squash- the hearty late-summer and fall squash that somehow lasts throughout the winter, getting slightly less sweet and more savory, over time- but just as delicious, baking and stuffing a spaghetti squash is one of our family’s favorite dinners. I make this bolognese quick and easy- with a few veggies for extra nutrients (and flavor), lots of spices and ground beef- it comes together in about 20 minutes.
The spaghetti squash, on the other hand, does need some time to cook if you cook it in the oven- but in a pinch, the Instant Pot works well to get those spaghetti-like strings! Make sure to cook it on the rack in the instant pot and bake it after to avoid some of that inevitable extra liquid that comes with pressure cooking. The nice thing about spaghetti squash? It keeps well in the fridge, so meal prep away and make this for an easy weeknight dinner!
p.s. Go with the parmesan/mozzarella mix. It isn’t as pretty, especially when you use pre-shredded parmesan, but the flavor wins!