Spaghetti Squash Bolognese (Printable Version)

Classic Bolognese paired with spaghetti squash and savory beef sauce, topped with Parmesan.

# What You'll Need:

→ Main Components

01 - 1 medium spaghetti squash
02 - 1 pound ground beef
03 - 1 onion, finely diced
04 - 2 garlic cloves, minced
05 - 1 can (14.5 ounces) diced tomatoes
06 - 1 tablespoon tomato paste
07 - 1 teaspoon Italian seasoning
08 - Salt, to taste
09 - Black pepper, to taste
10 - Parmesan cheese, freshly grated, for serving

# Directions:

01 - Preheat the oven to 400°F. Halve the spaghetti squash lengthwise, scoop out seeds, and place cut side down on a parchment-lined baking sheet. Roast for 40 minutes or until the flesh is tender.
02 - Allow squash to cool briefly, then use a fork to scrape out the flesh into spaghetti-like strands. Set aside and cover to keep warm.
03 - In a large skillet over medium-high heat, cook ground beef until browned, breaking up any clumps. Add diced onion and minced garlic; sauté until onion is translucent.
04 - Stir in diced tomatoes, tomato paste, Italian seasoning, salt, and pepper. Reduce heat to low and simmer uncovered for 20 minutes, stirring occasionally, until sauce thickens.
05 - Divide spaghetti squash strands among plates. Spoon hearty Bolognese sauce over the squash and garnish generously with freshly grated Parmesan cheese. Serve immediately.

# Additional Tips::

01 -
  • Ready in about an hour with minimal prep
  • A lighter spin on traditional pasta night with plenty of flavor
  • Spaghetti squash offers extra fiber and nutrients
  • Perfect for using up fall squash
02 -
  • High in fiber thanks to squash and tomato
  • Leftovers store and reheat beautifully for meal prep
  • Works well with both beef and leaner meats like turkey
03 -
  • Use a fork with long tines to get the prettiest strands from your squash
  • Let your sauce simmer the full time so it thickens properly and clings to squash
  • Never skip the parmesan It brings the whole dish together with salty richness
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