Spaghetti Squash Bolognese
A healthy and delicious twist on classic Bolognese, using spaghetti squash instead of traditional pasta.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 1 medium spaghetti squash
- 1 pound ground beef (or turkey)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tablespoon olive oil
- 1 teaspoon dried basil
- 1 teaspoon oregano
- Salt and pepper to taste
- Grated Parmesan cheese (optional)
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 30-40 minutes until tender.
- In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, sauté the chopped onion and garlic until they are translucent and fragrant, about 3-5 minutes.
- Add the ground beef (or turkey) to the skillet and cook until browned, breaking it into small pieces as it cooks. Drain excess fat if necessary.
- Stir in the crushed tomatoes, dried basil, oregano, salt, and pepper. Let the sauce simmer for 15-20 minutes, allowing the flavors to meld together.
- Once the spaghetti squash is cooked, carefully remove it from the oven and use a fork to scrape the squash strands out. Plate the squash on individual dishes and generously top with the bolognese sauce. Optionally, sprinkle with grated Parmesan cheese.
Notes
Choose firm spaghetti squash and ensure it is fork-tender when cooking. This dish can be made ahead and stored well for meal prep.