Hearty Spaghetti Squash Bolognese: A Lighter Classic (Print Version)

Spaghetti Squash Bolognese offers a delicious, healthier twist on a classic. Enjoy rich flavors, personal anecdotes, and easy steps for a satisfying meal.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 1 Hour 15 Minutes minutes
Total Time: 21 minutes
Servings: 4-6 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Gluten-Free, Low-Carb Option

# Ingredients:

→ Main Ingredients for Spaghetti Squash Bolognese

01 - 1 medium spaghetti squash
02 - 1 tbsp olive oil
03 - 1 lb ground beef (80/20)
04 - 1 yellow onion, finely chopped
05 - 2 carrots, finely diced
06 - 2 celery stalks, finely diced
07 - 1 (28 oz) can crushed tomatoes
08 - 2 tbsp tomato paste
09 - 1 cup beef broth

→ Flavor Boosters

10 - 4 cloves garlic, minced
11 - 1 tsp dried oregano
12 - 1 tsp dried basil
13 - 1 bay leaf
14 - 1/2 cup dry red wine (e.g., Merlot or Cabernet Sauvignon)
15 - Salt and freshly ground black pepper to taste

→ Finishing Touches

16 - 1/2 cup freshly grated Parmesan cheese, plus more for serving
17 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First things first, get that spaghetti squash ready! Carefully halve it lengthwise, scoop out the seeds – this can be a little messy, but totally worth it. Drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. I usually roast mine at 400°F (200°C) for about 40-50 minutes, or until it's tender enough to easily scrape out strands. Don't overcook it, or it gets watery, I learned that the hard way!
02 - While the squash roasts, let's get that sauce going! Heat a generous glug of olive oil in a large pot or Dutch oven over medium heat. Add your chopped onion, carrots, and celery. Sauté them until they start to soften, about 8-10 minutes. This is called your "soffritto," and it's the foundation of incredible flavor. Don't rush this step; letting them get nice and tender is key. I love how my kitchen starts to smell when these veggies hit the pan.
03 - Push the veggies to one side and add the ground beef to the pot. Break it up with a spoon and cook until it's nicely browned. Drain off any excess fat – I always forget this part and then have to do it awkwardly later, oops! Stir in the minced garlic, dried oregano, and basil; let them cook for just a minute until fragrant. Now, pour in the red wine, scraping up all those delicious browned bits from the bottom of the pot. Let it simmer until the wine has almost completely evaporated.
04 - Stir in the tomato paste and let it cook for a couple of minutes, letting it deepen in color. Then, add the crushed tomatoes, beef broth, and the bay leaf. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least an hour, or even better, two! The longer it simmers, the more the flavors meld and deepen. I usually sneak a taste every 30 minutes, adjusting salt and pepper as needed.
05 - Once your spaghetti squash is done and cooled slightly, use a fork to scrape out those beautiful, pasta-like strands. You'll see them magically appear! Transfer the squash strands to a large bowl. By now, your bolognese should be rich and heavenly. Remove the bay leaf – don't forget it, trust me! Taste and adjust seasonings one last time. I always add a bit more black pepper at this stage.
06 - Now for the best part! You can either spoon the rich spaghetti squash bolognese directly over the squash strands on individual plates, or, what I sometimes do for a more cohesive dish, gently stir a good portion of the bolognese into the bowl of squash. Garnish generously with freshly grated Parmesan cheese and a sprinkle of fresh parsley. Honestly, it looks and smells so good, it's hard to wait!

# Notes:

01 - Don't rush the simmering of the bolognese; low and slow is key for flavor development.
02 - Always drain the fat after browning the meat, or your sauce will be greasy. I learned this the hard way more than once!
03 - For best texture, roast your spaghetti squash a day ahead to save time on busy weeknights.
04 - Freshly grate your Parmesan! The pre-shredded stuff has additives that prevent it from melting nicely.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - baking sheet
03 - sharp knife
04 - cutting board

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 30g

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