Craving a hearty, comforting bowl of spaghetti without the carbs? This Spaghetti Squash Bolognese is your answer! It’s ridiculously easy to make and delivers all the rich, savory flavor of the classic dish you love. The tender, stringy squash makes the perfect stand-in for pasta, creating a meal that’s both healthy and deeply satisfying. You won’t even miss the real thing!
Ingredients
• 2 medium spaghetti squashes
• 2 lb (907g) ground beef
• 33 oz (approx. 4 cups) jar of spaghetti sauce
• 1 tbsp (15g) minced garlic
• 1 tbsp (15g) Italian seasoning
• Grated Parmesan cheese, for serving
Instructions
1. Directions
2. Preheat your oven to 375°F (190°C). Carefully slice the spaghetti squashes in half lengthwise and scoop out the seeds and pulp. Place the squash halves cut-side down in a glass baking dish with about an inch of water. Bake for 45 minutes, or until the flesh is tender and easily pierced with a fork.2. While the squash is baking, brown the ground beef in a large skillet or Dutch oven over medium-high heat, breaking it apart with a spoon. Drain any excess grease.3. Stir in the minced garlic and Italian seasoning, cooking for one minute until fragrant. Pour in the spaghetti sauce, mix well, and reduce the heat to low. Let the sauce simmer gently until heated through.4. Once cooked, carefully remove the squash from the oven and let it cool slightly. Use a fork to scrape the inside of the squash, creating long, spaghetti-like strands. Serve the squash noodles topped with the hot meat sauce and a generous sprinkle of Parmesan cheese.
Nutritional Information
• Nutritional Info per Serving
• Calories: 170
• Fat: 15g
• Net Carbs: 12g
• Protein: 11g
Pro Tips
• To make cutting the tough squash easier, pierce it a few times with a knife and microwave for 3-5 minutes to soften the skin.
• For a richer sauce, add a splash of red wine or beef broth and let it simmer for an extra 10-15 minutes.
• Avoid overcooking the spaghetti squash to ensure the strands remain firm and ‘al dente’ rather than mushy.
• Store leftover squash and sauce separately in airtight containers in the refrigerator for up to 3 days for the best texture.
FAQ
Q: How do I make spaghetti squash easier to cut
A: To soften the tough skin before cutting, pierce the squash a few times with a knife and then microwave it for 3-5 minutes. This will make it much easier and safer to slice in half.
Q: How do I prevent my spaghetti squash from getting mushy
A: The key is to avoid overcooking it. Bake the squash just until the flesh is tender and can be easily pierced with a fork. This ensures the strands remain firm and ‘al dente’ rather than becoming watery and soft.
Q: Can I make this recipe ahead of time
A: Yes, you can. For the best texture when reheating, store the cooked spaghetti squash strands and the bolognese sauce in separate airtight containers in the refrigerator for up to 3 days.
Q: Is this spaghetti squash bolognese recipe low-carb
A: Absolutely. By replacing traditional pasta with spaghetti squash, this recipe is a fantastic low-carb option. According to the nutritional information, one serving contains only 12g of net carbs.
