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Spaghetti Squash with Bolognese

Roasted spaghetti squash strands serve as the grain-free base for a rich, slow-simmered beef and tomato Bolognese. A hearty Whole30 dinner that delivers the comfort of pasta without any grains.

75 minMediumServes 4420 cal/serving

Italian-AmericanDinnerStovetop and OvenWhole30PaleoLow CarbHigh ProteinGluten-FreeDairy-FreeEgg-FreeAlcohol-FreeCorn-Free

Ingredients

  • 1 large spaghetti squash, halved, seeds removed
  • 3 tbsp olive oil
  • 1 lb ground beef (85% lean)
  • 1 yellow onion, finely diced
  • 2 carrot, finely diced
  • 2 celery stalks, finely diced
  • 4 garlic cloves, minced
  • 3 tbsp tomato paste (no added sugar)
  • 28 oz crushed tomatoes (no added sugar)
  • 1/2 cup compliant chicken broth (no additives)
  • 2 tsp Italian seasoning
  • 1 tsp kosher salt
  • 1/2 tsp black pepper, freshly ground
  • 1/4 cup fresh basil leaves, torn

Instructions

  1. 1

    Preheat the oven to 400°F (200°C). Brush the cut sides of 1 large halved, seeds removed spaghetti squash with half of the 3 tbsp olive oil and season with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Place cut-side down on a rimmed baking sheet.

  2. 2

    Roast until the flesh is tender and a fork easily pierces through, 35-45 minutes depending on size.

  3. 3

    While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat. Add 1 lb ground beef (85% lean) and cook, breaking it up, until browned and cooked through to 160°F (71°C), about 8 minutes. Drain excess fat.

  4. 4

    Reduce heat to medium. Add 1 finely diced yellow onion, 2 finely diced carrot, and 2 finely diced celery stalks to the skillet and cook until softened, about 5 minutes. Stir in 4 minced garlic cloves and 3 tbsp tomato paste (no added sugar) and cook 1 minute more.

  5. 5

    Add 28 oz crushed tomatoes (no added sugar), 1/2 cup compliant chicken broth (no additives), and 2 tsp Italian seasoning. Stir, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally, until the sauce thickens. Season with additional salt and pepper to taste.

  6. 6

    When the squash is done, flip it cut-side up and use a fork to scrape the flesh into spaghetti-like strands. Divide the strands among serving bowls.

  7. 7

    Spoon the Bolognese generously over the squash strands and garnish with 1/4 cup torn fresh basil leaves. Serve immediately.

Questions

How long does Spaghetti Squash with Bolognese keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat covered in a 300 F oven until warmed through. It also freezes well for up to three months.

Can I halve or double Spaghetti Squash with Bolognese?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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