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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
A hearty, low-carb twist on a classic Italian dish—rich, meaty sauce served over tender spaghetti squash “noodles.” Enjoy a delicious, low-carb take on a classic comfort food! It’s gonna be good🤌🏼
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Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
Drizzle with olive oil, salt, and pepper. Place cut-side down on a baking sheet.
Roast for 35–40 minutes or until tender. Let cool slightly, then scrape with a fork to create “noodles.”
Heat olive oil in a large pan over medium heat. Add onion, garlic, carrot, and celery. Sauté for 3–4 minutes until softened.
Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
Stir in tomato paste, crushed tomatoes, beef broth, oregano, basil, red pepper flakes, salt, and pepper.
Bring to a simmer and cook for 20–25 minutes, stirring occasionally, until thickened.
Divide the spaghetti squash “noodles” into bowls and top with the Bolognese sauce.
Sprinkle with fresh parsley or basil and Parmesan cheese (if using).
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Substitute ground turkey for a lighter version of the Bolognese sauce.
Can I use a different type of meat?
Yes, you can substitute ground turkey for the ground beef.
How do I know when the spaghetti squash is done roasting?
The squash is done when it is tender and can be easily scraped into noodles with a fork.
Can I make the Bolognese sauce ahead of time?
Yes, the sauce can be made ahead and stored in the refrigerator for up to 3 days.
Is there a vegetarian option for this recipe?
You can omit the meat and use more vegetables or a meat substitute for a vegetarian version.
What can I use instead of Parmesan cheese?
You can use nutritional yeast or a vegan cheese alternative for a dairy-free option.
