This spaghetti squash bolognese is a hearty, satisfying dinner made with tender roasted spaghetti squash topped with a rich, slow-simmered meat sauce. Ground beef, vegetables, tomatoes, and herbs come together to create classic bolognese flavor in a lighter, vegetable-forward way.
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A Quick Look at the Recipe
✅ Recipe Name: Spaghetti Squash Bolognese
🕒 Ready In: ~60 minutes
👪 Serves: 4 servings
🍽 Calories: ~380 per serving (estimated)
🥣 Main Ingredients: Spaghetti squash, ground beef, tomatoes, onion, carrots, celery
📖 Dietary Info: Gluten-free; dairy-free option
👌 Difficulty: Easy - simple roasting and stovetop simmer
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Perfect for cozy weeknight dinners or make-ahead meals, this recipe delivers all the comfort of traditional pasta with a simple roasted squash base. The sauce is deeply flavorful, the squash strands are tender, and everything comes together in a way that feels familiar, filling, and easy to enjoy.
If you enjoy cozy, veggie-forward meals like this, you may also like our Vegetable Lasagna, Baked Greek Chicken, or Grilled Chicken Salad for more weeknight-friendly options.
Jump to:
- A Quick Look at the Recipe
- Why You'll Love this Spaghetti Squash Bolognese:
- Key Ingredients:
- Easy Substitutions & Variations:
- How to Make Spaghetti Squash Bolognese:
- Recipe Notes & Tips:
- How to Store:
- Spaghetti Squash Bolognese FAQs:
- More Easy Dinner Recipes You'll Love
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- Spaghetti Squash Bolognese
Why You'll Love this Spaghetti Squash Bolognese:
Hearty and satisfying: A rich, slow-simmered meat sauce makes this feel just as filling as traditional bolognese.
Veggie-forward base: Roasted spaghetti squash creates tender strands that soak up the sauce beautifully.
Comfort food made simple: Familiar ingredients and straightforward steps keep this recipe approachable.
Great for meal prep: Both the squash and sauce can be made ahead and reheated easily.
Naturally gluten-free: An easy option for anyone avoiding pasta without sacrificing flavor.
Key Ingredients:
- 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.
- diced tomatoes. These add a bright, tangy balance to the rich sauce. You can use canned or fresh tomatoes if preferred.
- 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.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Substitutions & Variations:
- Gluten-free option: This recipe is naturally gluten-free when served over spaghetti squash instead of pasta.
- Dairy-free option: Skip the Parmesan garnish or use a dairy-free cheese alternative to keep the dish dairy-free.
- Use a different protein: Ground turkey or ground chicken can be substituted for ground beef with similar results.
- Make it vegetarian: Omit the meat and add sautéed mushrooms or lentils for a hearty plant-based version.
- Skip the wine: Replace the red wine with additional vegetable broth if preferred.
How to Make Spaghetti Squash Bolognese:
- Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and place the squash halves cut-side down on a parchment-lined baking sheet.
- Roast for 35-40 minutes, until the flesh is tender and easily shreds with a fork. Set aside to cool slightly, then scrape the squash into strands and place in a bowl.
- While the squash roasts, heat a drizzle of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for 5-7 minutes, until softened. Stir in the garlic and cook for 30-60 seconds, until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Pour in the red wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off.
- Stir in the diced tomatoes, vegetable broth, tomato paste, oregano, and thyme. Season with salt and pepper to taste. Bring the sauce to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until thickened and flavorful.
- Divide the spaghetti squash among serving bowls and spoon the bolognese sauce over the top. Garnish with grated Parmesan or fresh basil, if desired, and serve warm.
Recipe Notes & Tips:
- Don't overcook the squash: Roast just until tender, overcooking can make the strands watery.
- Let the sauce simmer: Giving the bolognese time to simmer helps concentrate flavor and thicken the sauce.
- Season in layers: Add salt and pepper gradually as the sauce cooks to build balanced flavor.
- Drain excess liquid if needed: If the squash releases moisture, blot lightly with a paper towel before serving.
- Finish with fresh herbs: Basil or parsley added at the end brightens the rich sauce.
- Serving Suggestions: We love serving this bolognese with Italian Chopped Salad and Gluten-Free Focaccia for a full meal.
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.
- 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.
Spaghetti Squash Bolognese FAQs:
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.
Yes, spaghetti squash bolognese can be made ahead. The sauce and squash can be prepared separately and stored in the refrigerator for up to 4 days, then reheated before serving.
Spaghetti squash bolognese takes about 60 minutes total, including roasting the squash and simmering the bolognese sauce until thick and flavorful.
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Spaghetti Squash Bolognese
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, diced
- 1 cup carrots, diced
- ½ cup celery, diced
- 3 garlic cloves, minced
- 2 cans diced tomatoes
- 1 cup red wine
- 1 cup vegetable broth
- 6 ounces tomato paste
- 1 teaspoon oregano
- 1 teaspoon thyme
Instructions
- Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and place the squash halves cut-side down on a parchment-lined baking sheet.
- Roast for 35-40 minutes, until the flesh is tender and easily shreds with a fork. Set aside to cool slightly, then scrape the squash into strands and place in a bowl.
- While the squash roasts, heat a drizzle of olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook for 5-7 minutes, until softened. Stir in the garlic and cook for 30-60 seconds, until fragrant.
- Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through. Pour in the red wine and let it simmer for 2-3 minutes, allowing the alcohol to cook off.
- Stir in the diced tomatoes, vegetable broth, tomato paste, oregano, and thyme. Season with salt and pepper to taste. Bring the sauce to a gentle simmer and cook for 15-20 minutes, stirring occasionally, until thickened and flavorful.
- Divide the spaghetti squash among serving bowls and spoon the bolognese sauce over the top. Garnish with grated Parmesan or fresh basil, if desired, and serve warm.
Nutrition
Notes
- Don't overcook the squash: Roast just until tender, overcooking can make the strands watery.
- Let the sauce simmer: Giving the bolognese time to simmer helps concentrate flavor and thicken the sauce.
- Season in layers: Add salt and pepper gradually as the sauce cooks to build balanced flavor.
- Drain excess liquid if needed: If the squash releases moisture, blot lightly with a paper towel before serving.
- Finish with fresh herbs: Basil or parsley added at the end brightens the rich sauce.
- Serving Suggestions: We love serving this bolognese with Italian Chopped Salad and Gluten-Free Focaccia for a full meal.
Karen says
I came upon this recipe looking for low-carb mains and it was delicious! I am definitely going to be trying more of your recipes. I'll let you know how those turn out too!
Patti M Brown says
would love to know the breakdown of carbs, fats, calories, etxc