Spaghetti Squash Bolognese

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Spaghetti Squash Bolognese is a delicious dinner with spaghetti squash noodles in a flavorful meat sauce. This bolognese recipe is a great way to feed the whole family while keeping it low carb!

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Italian food is arguably the best cuisine in the world. With so many recipes featuring carb heavy pasta, it may not be feasible to eat all the time! Luckily, this delicious recipe is an easy way to make a pasta dish without the pasta!

Spaghetti Squash Bolognese is made with all simple ingredients. Other than the swap of pasta and spaghetti squash, this has all the makings of a standard meaty bolognese sauce.

If you want some added flavor, add a pinch of red pepper flake to your marinara sauce, it’ll add some heat as well!

Spaghetti Squash Bolognese has great flavor, and the texture is not too different from angel hair pasta. To prevent excess liquid making your spaghetti squash noodles too watery, roast your spaghetti squash cut side down.

Why You’ll Love this Recipe:

A Healthier Twist: Enjoy the comforting flavors of traditional Bolognese with a nutritious, low-carb substitute—spaghetti squash offers a delightful alternative to pasta without sacrificing taste.
Flavor-Packed Sauce: The rich combination of ground beef, red wine, tomatoes, and aromatic herbs creates a deeply satisfying, hearty sauce that melds perfectly with the tender squash.
Wholesome and Satisfying: This dish is packed with vegetables and lean protein, making it a nourishing option that doesn’t compromise on flavor.
Simple Yet Impressive: Easy to prepare but impressive on the plate, it’s ideal for a cozy family dinner or when you want to treat yourself to a gourmet meal at home.
Versatile and Customizable: Garnish with your favorite herbs or a sprinkle of Parmesan, and adjust the seasonings to suit your palate, making it a versatile recipe you can make your own.

Ingredients to Make Spaghetti Squash Bolognese:

spaghetti squash. When roasted, it transforms into tender, noodle-like strands offering a nutritious, low-carb pasta alternative.
ground beef. Provides a hearty, protein-packed base for the sauce. Can be swapped for ground turkey or chicken.
onion. Diced onion adds a lovely sweetness and depth to your sauce. Try red onions or shallots for a slightly different flavor profile.
vegetables. Carrots add a pop of color and natural sweetness, while celery rounds out the flavors with its fresh bite.
diced tomatoes. These add a bright, tangy balance to the rich sauce. You can use canned or fresh tomatoes if preferred.
red wine. Adds depth and robust flavor while tenderizing the meat. If you prefer not to use wine, increase the vegetable broth by ½ cup and add a splash of balsamic vinegar.
vegetable broth. This brings moisture and a savory base that ties the sauce together. Beef broth or even water with a pinch of salt can be used as alternatives.
tomato paste. It intensifies the tomato flavor and gives your sauce a thick, rich consistency. You can try fire-roasted tomato sauce for a slightly smoky taste.
herbs. These herbs fill your sauce with classic Italian aromas. Fresh basil or a dash of Italian seasoning can be a great alternative.

How to Make Spaghetti Squash Bolognese:

Preheat your oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Brush the cut sides with olive oil and place the squash halves, cut side down, on a baking sheet lined with parchment paper.
Roast in the preheated oven for 35–40 minutes, or until the flesh is tender and can be easily shredded with a fork. Once cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large bowl.
In a large, deep skillet or Dutch oven, heat a drizzle of olive oil over medium heat.
Add the diced onion, carrots, and celery. Sauté until the vegetables soften, about 5–7 minutes. Stir in the minced garlic and cook for an additional 1 minute.
Add the ground beef, breaking it up with a spoon. Cook until the meat is browned and no longer pink.
Pour in the red wine and let it simmer for about 2–3 minutes to allow the alcohol to evaporate.
Stir in the diced tomatoes, vegetable broth, and tomato paste. Season with 1 teaspoon thyme, 1 teaspoon oregano, and salt and pepper to taste.
Bring the sauce to a simmer and let it cook gently for 15–20 minutes. This allows the flavors to meld and the sauce to thicken.
Divide the roasted spaghetti squash strands among plates or bowls. Spoon the hearty Bolognese sauce over the squash. Garnish with freshly grated Parmesan cheese or a sprinkle of fresh basil.

Recommended Equipment

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Wood Cutting Board Set

Kitchen Knife Set

Ceramic Frying Pan

Glass Measuring Cups

Glass Mixing Bowl Set

Wooden Utensil Sets

Recipe Notes & Tips:

Roasting Technique: Place squash halves cut-side down on a parchment-lined tray so the strands become tender and easy to scrape out.
Sauté Vegetables: Cook diced onions, carrots, and celery until soft to create a rich base for your sauce.
Wine Reduction: Let the red wine simmer briefly to reduce and deepen the flavor before adding the tomatoes, broth, and tomato paste.
Slow Simmer: Allow the sauce to simmer gently so all the flavors meld into a hearty Bolognese.
Taste & Adjust: Sample the sauce as it cooks and adjust salt, pepper, or add a splash more wine or broth if needed.
Finishing Touch: Top with freshly grated Parmesan or a few basil leaves just before serving to complete the dish.

Serving Suggestions:

How to Store:

Refrigeration: Allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3–4 days.
Freezing: For longer storage, portion the Bolognese sauce and spaghetti squash separately into freezer-safe containers. They can be frozen for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Make-Ahead Option: You can prepare the sauce in advance and store it in the refrigerator. Assemble the dish with the roasted spaghetti squash strands just before serving to maintain texture.
Reheating: Cover with foil and warm in a 350°F oven for 15–20 minutes until heated through, or microwave on medium power, stirring occasionally for even heat.

FAQs:

How do I prevent the squash from being watery?

Roasting the squash cut-side down on a parchment-lined tray helps reduce excess moisture, and letting it cool slightly before scraping out the strands improves texture.

Can I add extra vegetables to the sauce?

Yes, feel free to add mushrooms, bell peppers, or any other veggies you enjoy to boost flavor and nutrition.

What if I don’t have spaghetti squash?

You can use zucchini noodles or traditional pasta as a substitute, though the texture and flavor will differ slightly.

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