Crockpot Spaghetti Squash Lasagna Bolognese.
This crockpot meal will make weeknight dinners easy!
Servings: 6 servings
Calories: 741kcal
Ingredients
- 1 pound spicy Italian sausage or ground beef
- 1 pound lean ground beef (or Spicy Italian Sausage)
- 1 small sweet onion diced
- 2 cloves garlic minced or grated
- kosher salt and pepper
- 32 ounce can peeled tomatoes , I like San Marzano
- 1/4 cup tomato paste
- 1 teaspoon oregano
- 1 bay leaf
- 1 cup whole milk
- 1 medium to large spaghetti squash rinsed
- 8 ounces burrata or mozzarella cheese
- grated Parmesan cheese for serving
Instructions
- Heat a large skillet over medium high heat. Add the sausage, ground beef, and onion. Season with salt and pepper. Cook, breaking up the meat with a wooden spoon, until the meat is browned all over and the onion soft, about 5-8 minutes. Remove the skillet from the heat and transfer the meat to your crockpot. Add the garlic, tomatoes, tomato paste, oregano, bay leaves, and milk. Stir to combine.
- Add the spaghetti squash to the center. Cover and cook on low for 6-8 hours.
- Carefully remove the squash from the crockpot and transfer to a cutting board. Wipe away any grease and then carefully cut the squash in half lengthwise. Remove the seeds, then using a fork, scrape the squash into strands. If the sauce is soupy, crank the heat up to high and let it cook for 30 minutes or until thickened. If the sauce is thick add 1/4 cup to 1/2 cup water.
- To serve, divide the spaghetti squash among bowls and ladle the bolognese over top. Add the cheese and sprinkle of basil or parsley. Enjoy!
Nutrition
Calories: 741kcal | Carbohydrates: 26g | Protein: 38g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 136mg | Sodium: 984mg | Potassium: 1140mg | Fiber: 5g | Sugar: 14g | Vitamin A: 880IU | Vitamin C: 24.3mg | Calcium: 391mg | Iron: 5.3mg