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

Enjoy a lighter, veggie-packed Spaghetti Squash Bolognese. This recipe brings rich flavors with a healthy twist, perfect for family dinners.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 70 Minutes minutes
Total Time: 90 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-American
Dietary: Gluten-Free (if using GF broth)

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 2 tbsp olive oil, divided
03 - 1 lb ground beef (85/15) or ground turkey

→ Aromatic & Veggie Boosters

04 - 1 medium yellow onion, chopped
05 - 2 carrots, peeled and finely diced
06 - 2 celery stalks, finely diced
07 - 4 cloves garlic, minced

→ Sauce Essentials

08 - 1 (28 oz) can crushed tomatoes
09 - 2 tbsp tomato paste
10 - 1 cup beef broth
11 - 1/2 cup dry red wine (optional, like Merlot or Cabernet)
12 - 1 bay leaf

→ Seasonings & Finishing Touches

13 - 1 tsp dried oregano
14 - 1/2 tsp dried basil
15 - Salt and freshly ground black pepper, to taste
16 - Fresh parsley, chopped, for garnish
17 - Grated Parmesan cheese, for serving

# Instructions:

01 - First things first, get that squash ready! Preheat your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise – watch your fingers here, these can be tricky! Scoop out the seeds and stringy bits. Drizzle the cut sides with a little olive oil, salt, and pepper. Place them cut-side down on a baking sheet. Roast for about 30-40 minutes, or until tender. I always check by poking it with a fork; if it's too firm, give it another 10 minutes. This is where I sometimes get impatient and pull it out too early, leading to crunchy squash. Don't be like me!
02 - While the squash roasts, let's get the Bolognese going. Heat a couple of tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 8-10 minutes, until they soften and the onion becomes translucent. This step is crucial for building a flavorful base, so don't rush it! I once got distracted and burnt the onions; the whole batch tasted a bit bitter, oops. Stir often and let those veggies get happy.
03 - Push the softened veggies to one side of the pot and add your ground beef (or turkey) to the other. Break it up with a spoon and cook until it's nicely browned all over, about 5-7 minutes. Once it's browned, drain any excess fat – this is super important for a lighter Bolognese. I usually use a spoon to scoop out the fat, or tilt the pan and blot with paper towels. Then, stir in the minced garlic and tomato paste, cooking for another minute until fragrant. Oh, the smell here is just heavenly, honestly!
04 - Pour in the crushed tomatoes, beef broth, red wine (if using), dried oregano, dried basil, and bay leaf. Give it a good stir to combine everything. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 30 minutes. An hour is even better! The longer it simmers, the more the flavors meld and deepen. I sometimes let it go for 2 hours, checking occasionally and giving it a stir. This is where the magic happens, so just let it do its thing!
05 - Once the spaghetti squash is tender, carefully flip it over. Using a fork, gently scrape the strands of squash from the skin. It should come out in lovely, pasta-like ribbons. Be gentle, don't over-scrape! Place the spaghetti squash strands into a large serving bowl. I sometimes find a few stubborn bits, and I just leave them; no need for perfection here. The kitchen always looks like a small tornado went through it at this point, but it's all part of the fun.
06 - Remove the bay leaf from the Bolognese sauce. Taste and adjust seasonings – you might need a bit more salt or pepper. Ladle a generous amount of the rich Bolognese sauce over the spaghetti squash strands. Give it a gentle toss to coat, or let everyone serve themselves. Garnish with fresh chopped parsley and a generous sprinkle of grated Parmesan cheese. This is the moment when all your hard work pays off. The aroma, the colors... it’s just so inviting. Enjoy your delicious, healthy Spaghetti Squash Bolognese!

# Notes:

01 - Don't be afraid to roast your squash face down for extra caramelization; it's a game-changer for flavor.
02 - The Bolognese sauce tastes even better the next day, so make a big batch! It keeps wonderfully in the fridge.
03 - No ground beef? Ground turkey or even a mix of mushrooms for a vegetarian twist works surprisingly well, though the texture is different.
04 - A sprinkle of fresh parsley and a generous grating of Parmesan cheese right before serving just elevates everything, trust me.

# Equipment Needed:

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

# Nutrition (Per Serving):

Calories: 350
Total Fat: 18g
Total Carbohydrate: 25g
Protein: 25g

Back