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Spaghetti Squash Bolognese Recipe

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4 from 78 reviews

This Spaghetti Squash Bolognese recipe offers a healthy and flavorful low-carb alternative to traditional pasta dishes. Tender baked spaghetti squash strands are topped with a savory, homemade bolognese sauce made from lean ground beef, tomatoes, and a blend of Italian seasonings. It’s a comforting, nutritious meal perfect for weeknight dinners.

Ingredients

Spaghetti Squash

  • 1 spaghetti squash
  • Oil for drizzling
  • Salt and pepper to taste

Bolognese Sauce

  • 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
  • Cooking oil for sautéing

Instructions

  1. Prepare the Spaghetti Squash: Wash the outside of the spaghetti squash thoroughly. Using a sharp knife, carefully slice the squash in half lengthwise. With a spoon, scoop out the seeds and stringy flesh from the center.
  2. Season and Bake: Drizzle oil on the inside flesh of each half, and season with salt and pepper. Prepare a baking sheet by spraying it with nonstick cooking spray or lining it with parchment paper. Place the squash halves flesh-side down on the baking sheet.
  3. Bake the Squash: Bake in a preheated oven at 400°F (204°C) for 40-45 minutes or until the flesh becomes golden brown and tender when pierced with a fork.
  4. Cool and Shred: Allow the squash to cool for 10-15 minutes, then flip the halves over. Use a fork to scrape the flesh lengthwise, creating spaghetti-like strands. Transfer the strands to a bowl and set aside.
  5. Cook the Bolognese Sauce: Heat a skillet over medium heat and add a small amount of cooking oil. Sauté the diced onion and minced garlic until the onion becomes translucent, about 1-2 minutes.
  6. Add Ground Beef: Add the ground beef to the skillet, breaking it apart with a wooden spoon. Cook until the beef is fully browned and no longer pink, about 3-4 minutes.
  7. Deglaze and Season: Stir in the balsamic vinegar, allowing it to combine with the beef mixture. Then add the drained diced tomatoes, crushed tomato sauce, Italian seasoning, salt, and black pepper. Stir well to combine.
  8. Simmer the Sauce: Reduce the heat to low and let the sauce simmer for 10 minutes, stirring occasionally to prevent sticking and to blend flavors.
  9. Serve: Spoon the cooked spaghetti squash into serving bowls and generously top with the warm bolognese sauce. Adjust seasoning with salt and pepper as needed. Enjoy your delicious and nutritious meal!

Notes

  • Leftovers can be stored in an airtight container in the refrigerator for up to 1 week.
  • To save time, you can cook the spaghetti squash in the microwave, but baking enhances flavor and texture.
  • For a vegetarian option, substitute ground beef with lentils or plant-based meat alternatives.
  • Use extra lean ground beef to keep the dish lower in fat.
  • Feel free to garnish with fresh basil or grated Parmesan cheese if desired.

Find it online: https://deliciousyum.com/spaghetti-squash-bolognese-recipe/