Description
A healthy twist on a classic comfort food, this Spaghetti Squash Bolognese combines tender roasted spaghetti squash with a rich, savory meat sauce. It’s hearty, satisfying, and full of flavor without the extra carbs of traditional pasta.
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)
Instructions
- Preheat oven to 400°F (200°C).
- Wash the spaghetti squash and slice it in half lengthwise. Scoop out the seeds and pulp.
- Drizzle the inside of each half with olive oil and season with salt and pepper.
- Place squash halves cut-side down on a baking sheet lined with nonstick spray or parchment paper.
- Roast for 40–45 minutes until tender and golden brown. Let cool for 10–15 minutes.
- Flip squash halves and use a fork to scrape the flesh into spaghetti-like strands. Transfer to a bowl and set aside.
- Meanwhile, heat a skillet over medium heat and add a bit of oil. Add diced onion and minced garlic. Sauté for 1–2 minutes until onion is translucent.
- Add ground beef and cook, breaking it up, for 3–4 minutes until browned and no longer pink.
- Stir in balsamic vinegar and mix well.
- Add diced tomatoes, crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes, stirring occasionally.
- Serve the bolognese sauce over spaghetti squash strands. Adjust seasoning as needed and serve warm.
Notes
Swap ground beef for turkey or chicken for a leaner version.
Add mushrooms, bell peppers, or zucchini to the sauce for extra veggies.
Use fresh herbs like basil or oregano for more flavor.
Top with Parmesan or Pecorino cheese if desired.
Add red pepper flakes for a spicy kick.
Store leftovers in the fridge for 5–7 days or freeze separately for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Roasting, Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 310
- Sugar: 9g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 60mg
