Oven Roasted Bolognese Stuffed Spaghetti Squash with Swirled Pesto Ricotta
Comforting, Healthy, easy & delicious! A lighter version of a pasta bake, with seasonal ingredients: Baked pumpkin with a creamy bolognese, ricotta and pesto filling!
What you will need
- 1 kg spaghetti squash
- 1 tbsp olive oil
- salt & pepper
- 300 g (veggie) bolognese sauce
- 100 g ricotta
- 3 tbsp pesto
- 50 g cheese
How to
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Preheat the oven to 180°C. Cut the spaghetti squash in half lengthwise. Drizzle with olive oil and sprinkle with salt and pepper. Bake for 35-40 minutes until the meat is soft.
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In the meantime heat up the bolognese and season the ricotta with salt and pepper.
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When the squash is done baking, take it out of the oven. Grab a fork and scratch off the pumpkin "meat" from the edges. This will create a spaghtti like look.
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Pour in the bolognese sauce, divide the ricotta and add the pesto. Swirl everything together, so it is all combined and creates a marble-like look. Top with the cheese and bake for another 5-q0 minutes at 200°C until the cheese has molten.
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Serve & Enjoy!