Spaghetti Squash with Bolognese

Spaghetti Squash with Bolognese

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Ingredients

Adjust Servings:
Roasted Spaghetti Squash
1 small Spaghetti Squash
1 Tablespoon Olive or Avocado Oil
1 teaspoon Kosher Salt
0.25 teaspoon Ground Black Pepper
0.25 teaspoon Fresh or Dried Thyme
Bolognese
0.5 pound Ground Beef
1 Tablespoon Olive or Avocado Oil
1 small Onion
2 medium Carrots
2 stalks Celery
2 Garlic Cloves
1 teaspoon Kosher Salt
0.5 teaspoon Ground Black Pepper
0.5 teaspoon Fresh or Dried Thyme
15 ounce can Crushed Tomatoes
Fresh Curly Parsley

Spaghetti Squash with Bolognese

  • 60 minutes
  • Serves 2
  • Medium

Ingredients

  • Roasted Spaghetti Squash

  • Bolognese

Directions

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Savory and delicious spaghetti squash with bolognese that is rich and meaty!

Let me start out by saying that I love my carbs. However, pairing a rich meat sauce with spaghetti squash instead of spaghetti is a really good idea.

You will feel less heavy after eating a plate and your meat to vegetable ratio is on point!

Spaghetti squash is one of my favorite squash varieties!

It is also called vegetable spaghetti, vegetable marrow, or noodle squash.

The spaghetti squash is a small, watermelon-shaped vegetable that ranges in size from 2 to 5 pounds or more.

It has a golden-yellow, oval rind and a mild, nutlike flavor.

It’s stringy texture resembles spaghett!

I also love how the roasted spaghetti squash give this dish some sweetness. It is the perfect pairing for this bolognese.

As you might know, I do not eat red meat often at all.

However, a classic bolognese does taste best with USDA organic and 100% grass fed beef. My recommendation is 90% lean and 10% fat.

If you prefer ground chicken or turkey, this will still turn out great.

So for all of my low-carb and gluten free friends out there, this recipe is for you!

Please leave your review for this spaghetti squash with bolognese recipe in the comment section below.

Check out my 100% plant-based Vegetable Spaghetti Bolognese!

 

Steps

1
Done

Roast The Spaghetti Squash

Preheat your oven to 375°F.

Here is how to cut the spaghetti squash in half:

Place the spaghetti squash on your cutting board.

Use a kitchen towel and hold on to one half of the squash with your non-dominant hand while holding a large knife in your dominant hand.

Using the knife, pierce the center of the squash with the tip of your knife and carefully cut down lengthwise.

Carefully remove the knife and rotate the squash on your cutting board and once again pierce the same center of the squash with the tip of your knife and carefully cut down lengthwise.

You should now have slit going along the top half (and lengthwise) of the squash.

Turn your squash over and repeat the process, making sure to hold on to the squash with your kitchen towel so it does not slip.

You might not be able to cut through the stem as it is very hard. Simply cut along side of the stem then once the two halves of the squash come apart slightly, use both of your hands to twist and open the squash.

Using a large spoon, spoon out the seeds and fibrous flesh of the spaghetti squash and discard.

Next, place the two halves on to a parchment lined baking sheet cut-side up.

Drizzle both halves with 1 Tablespoon of olive or avocado oil and season with salt, black pepper and thyme. Rub in the oil and spices then turn the squash over so it is cut-side down.

Roast the spaghetti squash in the preheated 375°F oven for 45-55 minutes or until it is fork tender.

While the spaghetti squash is roasting, make the bolognese.

2
Done

Prep The Vegetables (Mirepoix)

A mirepoix is a flavor base made from diced vegetables, usually onion, carrots and celery.

Start by dicing your onion into a small dice.

Wash, peel and dice the carrots and also wash the celery and cut off the browned ends and whiter ends then dice the same size as the carrots.

3
Done

Brown The Ground Beef Meat

Heat a large skillet on high heat and add 1 Tablespoon of oil.

Once the oil is hot, about one minute, lower the heat to medium-high and add the ground meat and with a wooden spoon, break up the meat as it browns.

You don't want large chunks of meat so break it up as much as you can.

Cook the meat until it is longer pink.

Next, move all of the meat to one side of the pan then tilt the pan and using a spoon, spoon out the excess fat and place it into a small bowl for later use.

Removing as much of the fat from the pan as possible, will allow the meat to brown more which helps develop more flavor.

4
Done

Add the Mirepoix

Next, add the diced vegetables to the ground meat.

Stir and cook on medium heat for 3-5 minutes then add 2 Tablespoons of the fat that we reserved in the small bowl to the skillet and season with salt, pepper and thyme.

5
Done

Add The Crushed Tomatoes

Add the crushed tomatoes to the skillet, stir and mix well.

Add another 2 Tablespoons of the reserved fat then lower the heat to low, cover the skillet with a lid and allow it to simmer for at least 10 minutes or until the spaghetti squash are done roasting.

During this simmer time, the sauce will thicken and the juices and fats will be absorbed by the meat and vegetables.

6
Done

Finish The Bolognese

After the bolognese has simmered for a while, grab a spoon and give it a taste.

Adjust seasoning, if needed. I usually add a bit more salt at this point. Start by adding 1/4 teaspoon then add more if needed.

7
Done

Scrape The Squash To Make Spaghetti Strands

After the squash is done roasting, grab two forks.

First, turn over the squash halves so they are face-side up.

Use one fork and stab one end of the squash while using the other fork the scrape down lengthwise to make the spaghetti-like strands.

8
Done

Serve

To serve, move some of the spaghetti-like strands to the side of the squash then add some of the bolognese and top with chopped parsley.

Both the roasted spaghetti squash and bolognese hold up really well in the refrigerator and can be enjoyed up to 4 days later. I recommend storing them separately.

Joni

Hi guys, so glad you are here! My food blog is about easy, colorful and mostly healthy recipes. I grew up in Germany and have been in the states since 2002. Currently, I am living in sunny Miami, FL! Please leave me a comment if you have questions or recipe requests and also follow me on social media via @foodbyjonister. Happy cooking and eating!

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16 Comments Hide Comments

Your bolognese sauce looks delicious and I love the idea of pairing it with something lighter! Love the step by step with photos too, thanks for sharing!!

I ALWAYS forget about spaghetti squash!! And I don’t know why because my kids loved it when they were babies. I like that you serve this right out of the squash – easy for cleanup 🙂

I love all the veggies in your bolognese sauce… And serving it with spaghetti squash just makes it perfect. Pinning to try later this week!

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