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1. Roast the Spaghetti Squash: Preheat the oven to 425°F . Cut squash in half lengthwise and scoop out seeds. Drizzle inner flesh with 1 tbsp olive oil, salt, and pepper. Place cut-side down on a parchment or foil lined baking sheet. Bake for 30–35 minutes until a fork pierces the skin easily.
2. Build the Soffritto: While squash roasts, heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add diced onion, carrot, and celery. Cook 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
3. Brown Meat & Deglaze: Add ground meat, breaking it up with a wooden spoon. Cook until browned (6–8 minutes). Drain excess grease if needed. Pour in wine (if using) and simmer until reduced by half (about 3 minutes).
4. Simmer Sauce: Pour in jarred marinara sauce and bring to a gentle simmer. Add a pinch of nutmeg. Reduce heat to low, cover, and let simmer for 15–20 minutes so flavors meld.
5. Strand & Serve: Use a fork to scrape inner squash flesh into long strands. Plate squash strands and top generously with the Bolognese sauce and fresh Parmesan.
Tips and Tricks
• Turkey or Chicken Bolognese: Swap the ground beef for ground turkey or chicken for a leaner option. Add a splash extra of olive oil when cooking the aromatics to compensate for the lower fat content.
• Cheesy Stuffed Squash Boats: Instead of plating, fluff the squash strands right inside their skins, ladle the Bolognese over the top, cover with shredded mozzarella, and broil for 2–3 minutes until bubbly and golden.
• Creamy Ricotta Swirl: Stir 1/2 cup of whole-milk ricotta directly into the Bolognese at the end or dollop a spoonful on top of each serving for extra richness.
• Vegetarian/Vegan Option: Replace the ground meat with finely chopped brown mushrooms, cooked lentils, or plant-based crumbles, and swap the milk and Parmesan for dairy-free alternatives.