Spaghetti Squash Bolognese

Craving the richness of a classic pasta night without the heavy carbs? Spaghetti squash bolognese gives you the cozy dish you want, with a lighter twist your body will thank you for. Roasted squash strands that act like noodles and a savory, meaty tomato sauce create the perfect comforting meal.

Check out these other Zucchini and Squash Recipes for even more delicious ways to use this versatile gourd!

It is naturally gluten-free and Whole30. You will use budget-friendly pantry staples and the steps are clear enough for a weeknight. Expect 45 to 60 minutes total, most of it hands-off.

You’ll Also Love: Chicken Alfredo Spaghetti Squash

How To Make Spaghetti Squash Bolognese

Roast Spaghetti Squash

• Preheat the oven to 400°F. Line a baking sheet with parchment.
• Carefully cut the squash in half lengthwise. If cutting is tough, microwave the whole squash for 3 to 4 minutes to soften the skin. Scoop out the seeds.
• Rub the cut sides with olive oil, then season with salt and pepper. Place halves cut-side down on the lined sheet.
• Roast 35 to 45 minutes until a fork slides in easily and the strands pull apart. Pull earlier if your oven runs hot to avoid mushy strands.
• Let sit for 5 minutes. Use a fork to scrape the flesh into “noodles.”

Make Hearty Bolognese Sauce

• In a large skillet, warm 1 to 2 tablespoons olive oil over medium heat.
• Add diced onion and cook until softened, about 5 minutes. Add garlic and cook 30 seconds. Add the chopped zucchini and carrot and continue cooking, stirring to keep from sticking, for an additional 5 minutes.
• Crumble in ground beef. Season with salt and pepper. Cook until browned and caramelized, about 7 to 8 minutes.
• Stir in tomato paste and cook 1 to 2 minutes to caramelize and deepen the sauce.
• Pour in crushed tomatoes. Bring to a gentle simmer and cook 15 to 20 minutes, stirring now and then, until thick and glossy.
• Stir in chopped fresh basil. Taste and adjust salt and pepper.

Plate and Serve

• Divide squash strands among 4 bowls.
• Spoon the hot bolognese over the top.
• Finish with grated Parmesan and more basil if you are not doing Whole30.
• For dairy-free, drizzle extra-virgin olive oil and nutritional yeast.
• Add red pepper flakes for gentle heat.
• Taste and salt right before serving.

You’ll Also Love: Wild Rice Stuffed Acorn Squash

Tips

• Always read labels on tomato paste and crushed tomatoes to avoid hidden sugars.
• No fresh basil? Use 1 teaspoon dried Italian seasoning or 1/2 teaspoon dried basil.
• Spread spaghetti squash strands on a clean towel or paper towels for a minute to drain. This keeps bowls from getting watery.
• Faster sauce: Use a quality no sugar added marinara in place of crushed tomatoes and tomato paste on busy nights.

How To Store

• Store cooked squash strands and sauce in separate airtight containers. Refrigerate up to 4 days.
• Reheat the sauce on the stove over medium heat until hot and thick.
• Warm squash gently in a dry skillet over low to medium heat to steam off extra moisture. Stir a few times until heated through.
• Freeze the bolognese sauce up to 3 months. Thaw in the fridge, then simmer to revive flavor. Do not freeze cooked squash, it turns soft and watery after thawing.
• Assemble bowls right before eating for the best texture.

More Italian Favorites With A Twist

• Italian Stuffed Zucchini Boats
• Chicken Alfredo Stuffed Manicotti
• Air Fryer Chicken Parmesan
• Skillet Chicken Cacciatore
• Instant Pot Italian Beef

>>>The Ultimate List of Whole30 Recipes

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Enjoy!!