Spaghetti Squash Bolognese Recipe

A healthy, low-carb spaghetti squash bolognese recipe made with roasted spaghetti squash and a rich homemade meat sauce. Gluten-free and family-friendly.

No ratings yet

Print Pin

Course: Dinner, Main Course

Cuisine: American, Italian

Prep Time: 15

Cook Time: 40

Resting Time: 10

Total Time: 1 5

Servings: servings

Calories: 320kcal

Cost: $12

Equipment

1 Large rimmed baking sheet for roasting squash
1 Heavy-bottomed skillet or Dutch oven for sauce
1 Sharp chef’s knife (8-inch) for cutting squash
1 Large fork for shredding squash
1 Wooden spoon for stirring sauce
1 set Measuring cups and spoons for accuracy
1 Cutting board with grip for vegetables

Ingredients

1 large spaghetti squash 3–4 pounds
2 tablespoon olive oil divided
1 teaspoon salt for squash
½ teaspoon black pepper for squash
1 lb ground beef 85/15 lean
1 medium onion finely diced
3 cloves garlic minced
2 medium carrots finely diced
2 stalks celery finely diced
28 oz crushed tomatoes canned
2 tablespoon tomato paste concentrated flavor
½ cup red wine optional
2 tablespoon fresh basil chopped
1 tablespoon Italian seasoning dried mix
1 bay leaf remove before serving
salt & pepper to taste
½ cup parmesan cheese grated, for serving
fresh basil leaves garnish
red pepper flakes optional garnish

Instructions

Preheat oven to 400°F.
Cut squash in half, scoop seeds, season with oil, salt, pepper.
Roast cut-side down on sheet 35–40 min.
Cook ground beef in skillet until browned.
Add onion, carrot, celery, cook until softened.
Stir in garlic, cook 1 min.
Add tomato paste, cook 2 min.
Deglaze with red wine (optional).
Add tomatoes, basil, seasoning, bay leaf; simmer 20–25 min.
Scrape roasted squash into strands.
Remove bay leaf, top squash with sauce.
Garnish with parmesan and basil before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition