Name: Spaghetti Squash Bolognese Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Italian-American
Ingredients: 1 spaghetti squash; 1 yellow onion, diced; 3 garlic cloves, minced; 1 lb extra lean ground beef; 1 (14 oz) can diced tomatoes, drained; 1 cup crushed tomatoes (or pasta/tomato sauce); ⅓ cup balsamic vinegar; 1 Tbsp Italian seasoning; ½ tsp sea salt; ½ tsp ground black pepper; Olive oil, for drizzling; Nonstick cooking spray or parchment paper (for roasting squash)

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Why You’ll Love This Recipe

This recipe is a perfect blend of nutritious and delicious. Roasting the spaghetti squash brings out its natural sweetness, while the bolognese sauce is packed with savory flavors from ground beef, garlic, onions, and a touch of balsamic vinegar. It’s a lighter alternative to traditional spaghetti that doesn’t compromise on taste, making it ideal for weeknight dinners or meal prep. Plus, it’s naturally gluten-free and easy to customize with your favorite herbs or vegetables.

ingredients

1 spaghetti squash
1 yellow onion, diced
3 garlic cloves, minced
1 lb extra lean ground beef
1 14 oz can diced tomatoes, drained
1 cup crushed tomatoes (pasta sauce or tomato sauce)
⅓ cup balsamic vinegar
1 Tbsp Italian seasoning
½ tsp sea salt
½ tsp ground black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Spaghetti Squash Bolognese Recipe

directions

Spaghetti Squash:

Wash the outside of the spaghetti squash and slice it in half with a sharp knife.
Scoop out the seeds and stringy pulp with a spoon.
Drizzle the inside with oil, salt, and pepper. Spray a baking sheet with nonstick cooking spray or use parchment paper, then place the squash halves cut-side down.
Roast in the oven at 400°F (200°C) for 40-45 minutes until tender and golden brown.
Allow to cool 10-15 minutes, then flip halves over.
Use a fork to scrape the flesh into spaghetti-like strands and transfer to a bowl.

Bolognese Sauce:

Heat a skillet over medium heat with a bit of cooking oil. Add onion and garlic, cooking 1-2 minutes until the onion turns translucent.
Add the ground beef and break it apart with a wooden spoon. Cook 3-4 minutes until no longer pink.
Stir in the balsamic vinegar.
Add diced tomatoes, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
Serve the bolognese over the spaghetti squash strands, adjusting seasoning to taste.

Servings and timing

Servings: 5
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes

Variations

Swap ground beef for ground turkey or chicken for a leaner option.
Add chopped mushrooms, bell peppers, or zucchini to the sauce for extra veggies.
Use fresh herbs like basil or oregano instead of Italian seasoning for a fresher flavor.
Sprinkle with Parmesan or Pecorino cheese before serving.
For a spicier kick, add a pinch of red pepper flakes to the sauce.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 5-7 days. To reheat, warm gently in a skillet or microwave until heated through. You can also freeze cooked spaghetti squash and sauce separately for up to 2 months; thaw in the fridge before reheating.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground beef with lentils, chopped mushrooms, or a plant-based meat alternative.

Can I use jarred pasta sauce instead of crushed tomatoes?

Absolutely, just adjust the seasoning as jarred sauces may already contain salt and herbs.

How do I know when the spaghetti squash is done?

The squash is done when the flesh is tender and can be easily scraped into strands with a fork.

Can I prepare this ahead of time?

Yes, you can roast the spaghetti squash and make the sauce in advance. Store separately and combine when ready to serve.

Can I cook spaghetti squash in the microwave?

Yes, pierce the squash and microwave for 8-10 minutes, turning halfway, then scrape into strands.

What is the best way to reheat leftovers?

Reheat gently in a skillet over medium heat or in the microwave to prevent the squash from becoming mushy.

Can I make this low-carb?

Yes, spaghetti squash is naturally low in carbs, making this recipe a perfect low-carb alternative to pasta.

Can I use a different vinegar instead of balsamic?

You can substitute apple cider vinegar, or omit it, but balsamic adds a unique depth of flavor.

How long does the sauce keep in the fridge?

The bolognese sauce will keep in the fridge for 5-7 days when stored in an airtight container.

Can I freeze the whole dish together?

It’s better to freeze the squash and sauce separately to maintain texture and prevent the squash from becoming watery.

Conclusion

Spaghetti Squash Bolognese is a flavorful, healthy alternative to traditional pasta that doesn’t compromise on taste. With tender roasted squash, rich meat sauce, and simple ingredients, this dish is perfect for busy weeknights or meal prep. Its versatility allows for countless variations, making it a recipe you’ll return to again and again.