Spaghetti Squash Bolognese Recipe

ByCasey Monroe

why make this recipe

Spaghetti Squash Bolognese is a delicious and healthier take on traditional bolognese. This recipe uses spaghetti squash instead of pasta, making it a great option for those looking to reduce carbs or incorporate more vegetables into their meals. The flavors of the savory bolognese sauce combined with the unique texture of spaghetti squash create a satisfying dish that everyone will enjoy. Plus, it’s easy to make and perfect for a weeknight dinner!

how to make Spaghetti Squash Bolognese

Ingredients

  • 1 spaghetti squash
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 lb extra lean ground beef
  • 1 (14 oz) can diced tomatoes, drained
  • 1 cup crushed tomatoes (or pasta/tomato sauce)
  • ⅓ cup balsamic vinegar
  • 1 Tbsp Italian seasoning
  • ½ tsp sea salt
  • ½ tsp ground black pepper
  • Olive oil, for drizzling
  • Nonstick cooking spray or parchment paper (for roasting squash)

Directions

  1. Preheat oven to 400°F (200°C).
  2. Wash the spaghetti squash and slice it in half lengthwise. Scoop out the seeds and pulp.
  3. Drizzle the inside of each half with olive oil and season with salt and pepper.
  4. Place squash halves cut-side down on a baking sheet lined with nonstick spray or parchment paper.
  5. Roast for 40–45 minutes until tender and golden brown. Let cool for 10–15 minutes.
  6. Flip squash halves and use a fork to scrape the flesh into spaghetti-like strands. Transfer to a bowl and set aside.
  7. Meanwhile, heat a skillet over medium heat and add a bit of oil. Add diced onion and minced garlic. Sauté for 1–2 minutes until onion is translucent.
  8. Add ground beef and cook, breaking it up, for 3–4 minutes until browned and no longer pink.
  9. Stir in balsamic vinegar and mix well.
  10. Add diced tomatoes, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
  11. Serve the bolognese sauce over spaghetti squash strands. Adjust seasoning as needed and serve warm.

how to serve Spaghetti Squash Bolognese

Serve Spaghetti Squash Bolognese warm, garnished with fresh herbs like basil or parsley if desired. You can sprinkle some grated cheese on top for an extra touch! This dish works great as a main course and pairs well with a light salad or crusty bread.

how to store Spaghetti Squash Bolognese

To store leftovers, place the bolognese sauce and spaghetti squash strands in airtight containers. They will keep well in the refrigerator for about 3-4 days. You can also freeze the bolognese sauce for up to 3 months. It’s recommended to store the squash and sauce separately to maintain their textures.

tips to make Spaghetti Squash Bolognese

  • Make sure to roast the spaghetti squash until it’s tender for easy shredding.
  • If you prefer a sauce with more veggies, consider adding chopped bell peppers, mushrooms, or zucchini to the bolognese.
  • Adjust the seasoning according to your taste. You can add more or less salt and pepper based on your preference.

variation

For a vegetarian version, replace the ground beef with lentils or chopped mushrooms. You can use plant-based ground meat if you want a similar texture.

FAQs

Can I use another type of squash instead of spaghetti squash?
Yes! You can use zucchini or any other favorite squash, but keep in mind that the texture and flavor will differ.

How do I know when the spaghetti squash is cooked?
The squash should be tender and easily scraped into strands with a fork once it’s cooked properly.

Can I make the bolognese sauce ahead of time?
Absolutely! Preparing the sauce in advance will enhance the flavors. Just reheat it before serving.