Spaghetti Squash Bolognese

November 01, 2018

Spaghetti Squash Bolognese


  • 1 Spaghetti Squash, cut in half lengthwise, seeds removed
  • 1/4 cup Olive Oil, separated
  • Salt and Pepper
  • 2 tablespoons Garlic, minced
  • 1 Carrot, peeled and chopped
  • 1 Onion, chopped
  • 1 Celery stalk, chopped
  • 1 1/2 pounds Ground Beef (ground turkey or pork would also work well)
  • 1/4 cup Tomato Paste
  • 2 cups Crushed San Marzano Tomatoes
  • Parmesan Cheese, grated
  • 1/4 cup Fresh Basil, chopped


  1. Preheat oven to 400 degrees.
  2. Drizzle the spaghetti squash halves with 2 tablespoons of olive oil, salt and pepper. Turn the squash halves over onto a baking sheet and bake for about 45 minutes to an hour. Once cooked, flip over and use a fork to grate across the squash. Set aside.
  3. In a large pot, add 2 tablespoons of olive oil, garlic, carrot, onion and celery on medium heat. Cook until onions are soft and translucent.
  4. In a skillet, brown the ground beef for about 10 minutes. Drain the fat and add to the pot.
  5. After stirring the beef into the cooking vegetables, add the tomato paste. Cook for about 3 minutes.
  6. Add the tomatoes and bring the mixture to a boil. Once it boils, bring it down to low. Cook uncovered for about 20 minutes.
  7. Pour the bolognese over the spaghetti squash and top with Parmesan and basil. Enjoy!

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