Spaghetti Squash Bolognese: Hearty & Lighter Comfort (Print Version)
Spaghetti Squash Bolognese offers a healthier twist on a classic, packed with rich flavors and veggies. A comforting, lighter meal for any night!
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 60 Minutes minutes
Total Time: 80 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Gluten-Free (if ingredients verified), Lower Carb
# Ingredients:
→ Base Ingredients
01 -
1 medium spaghetti squash (about 3 lbs)
02 -
1 tbsp olive oil (for squash)
03 -
Salt and freshly ground black pepper (for squash)
→ Bolognese Essentials
04 -
1 tbsp olive oil (for sauce)
05 -
1 lb lean ground beef or turkey
06 -
1 medium onion, finely chopped
07 -
2 carrots, finely chopped
08 -
2 celery stalks, finely chopped
09 -
4 cloves garlic, minced (or more, I won't tell!)
10 -
1 (28 oz) can crushed tomatoes
11 -
2 tbsp tomato paste
12 -
1 cup beef broth
13 -
1 bay leaf
→ Flavor Boosters
14 -
1 tsp dried oregano
15 -
1 tsp dried basil
16 -
1/4 tsp red pepper flakes (optional, for a little kick)
→ Finishing Touches
17 -
Freshly grated Parmesan cheese, for serving
18 -
Fresh parsley, chopped, for garnish
# Instructions:
01 -
First things first, let's get that spaghetti squash ready! Carefully cut your squash in half lengthwise – this can be a little tricky, so be careful with your knife! Scoop out those seeds and stringy bits. Then, brush the cut sides with a little olive oil, and sprinkle them with salt and pepper. Place them cut-side down on a baking sheet. Pop them into a preheated oven at 400°F (200°C) for about 35-45 minutes, or until they're fork-tender. You’ll know it’s ready when your kitchen smells sweet and earthy, and the skin gives slightly when you press it. Don't overcook, or they'll get watery!
02 -
While your squash roasts, let's get started on that luscious bolognese sauce. Heat a tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add your chopped onion, carrots, and celery. Sauté them gently for about 5-7 minutes until they start to soften and get a little translucent. This is where the magic begins; the aroma filling your kitchen is just incredible! Honestly, I always forget to chop the celery small enough, so sometimes I have bigger chunks, but it still tastes amazing.
03 -
Push the softened veggies to one side of the pot, then add your ground beef (or turkey) to the other side. Break it up with a spoon and cook until it's nicely browned all over, about 8-10 minutes. Make sure there are no pink bits left! If there's a lot of excess fat, carefully drain it off. This step is crucial for that rich, savory depth in your Spaghetti Squash Bolognese.
04 -
Now, stir the browned meat and veggies together. Add the minced garlic and tomato paste, and cook for another minute, stirring constantly, letting the tomato paste get a little caramelized. Pour in the crushed tomatoes, beef broth, dried oregano, dried basil, bay leaf, and red pepper flakes. Give it all a good stir, bring it to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors meld and deepen. This is where I often make the mistake of tasting too early; give it time!
05 -
Once your spaghetti squash is roasted and cool enough to handle, use a fork to gently scrape the flesh from the shell. It'll naturally separate into those beautiful, spaghetti-like strands! This part is so satisfying, watching it come apart. Sometimes I get a little messy, with strands flying everywhere, but it's all part of the fun, right? You can either add these strands directly to your serving bowls or gently toss them with the bolognese sauce in the pot.
06 -
Remove the bay leaf from the bolognese sauce. Ladle a generous amount of that rich, hearty Spaghetti Squash Bolognese over your fluffy spaghetti squash strands. Finish each serving with a sprinkle of freshly grated Parmesan cheese and a scattering of fresh parsley. Take a moment to admire your handiwork! It should look vibrant, smell incredible, and taste like pure comfort. This is the moment you realize replacing pasta with squash was a pretty brilliant idea after all. Enjoy!
# Notes:
01 -
Don't overcook the spaghetti squash; it'll get watery and mushy, losing its 'spaghetti' texture.
02 -
Good quality crushed tomatoes make a noticeable difference in the richness of your sauce, so don't skimp!
03 -
Let the bolognese sauce simmer for at least 30 minutes (or longer!) to truly develop those deep, complex flavors.
04 -
Serving with a simple green salad and crusty garlic bread makes this dish feel extra special and balanced.
# Equipment Needed:
01 -
Large baking sheet
02 -
large pot or Dutch oven
03 -
sharp knife
04 -
cutting board
05 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 30-40g
Protein: 35-45g