Courge spaghetti façon Bolognaise
Serves : 4 people
Preparation : 30 minutes
Cooking : 1 hour 15
Instructions
Wash the squash, then place it—without peeling it—in a large pot of boiling water for 45 minutes. Add more water during cooking if necessary.
Meanwhile, heat a little olive oil in a pan, then add the chopped onion and sliced mushrooms. Sauté over medium heat for 5 minutes, until the mushrooms have released most of their liquid.
Add the meat and cook for 10 minutes.
Season with salt and pepper. Cover everything with tomato sauce and add paprika, minced garlic, bay leaves, and herbes de Provence.
Simmer over low heat for about 15 minutes.
Preheat the oven to 200°C (gas mark 6–7).
Once the squash is cooked (the skin should be soft), cut it in half lengthwise and scoop out the center (the seeds) with a large spoon.
Scrape the inside of the squash with a fork to loosen the spaghetti. If necessary, drain any excess water in a colander.
Add the zucchini noodles to the mixture in the pan and stir well.
Place everything in a baking dish and sprinkle with grated Parmesan cheese.
Bake and brown for about 30 minutes on the middle rack of the oven. If the dish isn't browned enough after this time, you can return it to the oven for another 10 minutes, moving the rack up one notch.