Bowl of Spaghetti Squash Bolognese topped with fresh parsley

Spaghetti Squash Bolognese

ByCasey Monroe

Why Make This Recipe

Spaghetti Squash Bolognese is a delicious twist on traditional Italian Bolognese sauce. This recipe uses spaghetti squash instead of pasta, making it a healthier option. It’s a great way to add more vegetables to your meal while still enjoying a hearty and flavorful dish. Plus, it’s easy to make and perfect for weeknight dinners or a cozy meal at home.

How to Make Spaghetti Squash Bolognese

Ingredients

  • 1 medium spaghetti squash
  • 1 pound ground beef
  • 1 onion, finely diced
  • 2 garlic cloves, minced
  • 1 can (14.5 ounces) diced tomatoes
  • 1 tablespoon tomato paste
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • Parmesan cheese, freshly grated, for serving

Directions

  1. Preheat the oven to 400°F.
  2. Halve the spaghetti squash lengthwise, scoop out the seeds, and place cut side down on a parchment-lined baking sheet. Roast for 40 minutes or until the flesh is tender.
  3. Allow the squash to cool briefly, then use a fork to scrape out the flesh into spaghetti-like strands. Set aside and cover to keep warm.
  4. In a large skillet over medium-high heat, cook the ground beef until browned, breaking up any clumps.
  5. Add the diced onion and minced garlic; sauté until the onion is translucent.
  6. Stir in the diced tomatoes, tomato paste, Italian seasoning, salt, and pepper.
  7. Reduce the heat to low and simmer uncovered for 20 minutes, stirring occasionally, until the sauce thickens.
  8. Divide the spaghetti squash strands among plates. Spoon the hearty Bolognese sauce over the squash and garnish generously with freshly grated Parmesan cheese. Serve immediately.

How to Serve Spaghetti Squash Bolognese

Serve your Spaghetti Squash Bolognese hot, straight from the skillet. You can top it with extra Parmesan cheese for added flavor. This dish pairs well with a simple side salad or some garlic bread for a complete meal.

How to Store Spaghetti Squash Bolognese

To store leftovers, place the cooled spaghetti squash and Bolognese sauce in separate airtight containers. The spaghetti squash can last in the fridge for about 3-4 days, while the sauce can be stored for up to 5 days. Reheat in the microwave or on the stove when you’re ready to enjoy it again.

Tips to Make Spaghetti Squash Bolognese

  • Make sure to roast the spaghetti squash until it’s very tender for the best texture.
  • Feel free to add other vegetables, such as bell peppers or mushrooms, to the sauce for added flavor and nutrition.
  • When scraping the squash, use a fork to create long strands for the best presentation.
  • If you want a sauce with more depth, let it simmer for longer than the suggested time.

Variation

If you want a lighter option, you can substitute ground beef with ground turkey or lentils for a plant-based version. You can also add some crushed red pepper flakes to the sauce for a little heat.

FAQs

Can I use frozen spaghetti squash?
Yes, you can use frozen spaghetti squash, but be sure to thaw it before cooking.

Can I make this dish ahead of time?
Absolutely! You can prepare the sauce a day in advance and then just reheat it before serving over freshly made spaghetti squash.

What else can I serve with Spaghetti Squash Bolognese?
This dish goes great with a green salad, steamed broccoli, or even a slice of crusty bread. It’s perfect for any occasion!