Spaghetti Squash Bolognese
This low carb Spaghetti Squash Bolognese features a rich and hearty bolognese sauce on top of delicious spaghetti squash.
The squash does it’s thing in the oven for 40 minutes, and as it cooks, you toss the rest of the goodies in a pot stir it occasionally. Once you’ve scraped the squash from the peel, you’re ready to top it off with the rich Bolognese sauce.
The little bit of extra time and love put into this meal is really worth it. It’s cozy and hearty and always hits the spot! The squash has a very mild flavor, unlike other types of squash and won’t overpower the meal – a perfect choice to make this staple healthier.
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Spaghetti Squash Bolognese
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon thyme
- 1 pound ground beef
- 1 onion, diced
- 1 cup diced carrots
- 1/2 cup diced celery
- 2 diced tomatoes
- 1 cup red wine
- 1 cup vegetable broth
- 6 ounces tomato paste
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 garlic clove, minced
Instructions
- Preheat oven to 400ºF
- Carefully cut the spaghetti squash is half and brush with the olive oil. Sprinkle the 1/2 tsp thyme over top and season with salt and pepper. Bake for 40 minutes.
- While the squash cooks, sauté the onion, celery and carrot over medium high heat until soft. About 10 minutes.
- Add all the rest of the ingredients and cook for about 30 – 35 minutes, until the bolgnese has reached a thick consistency.
- Once the squash is ready, scrape the flesh for the peel with a fork.
- Serve the spaghetti squash with a generous scoop of bolognese sauce and top with parmesan cheese.
More Dinner Recipes:
- Chicken Broccoli Cauliflower Rice
- Chicken Burrito Bowl
- Sheet Pan Lemon Chicken & Asparagus
- Chicken Meatballs
- Caprese Stuffed Chicken
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would love to know the breakdown of carbs, fats, calories, etxc