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Spaghetti squash topped with rich bolognese sauce and fresh parsley.

Spaghetti Squash Bolognese

This dish transforms humble spaghetti squash into a gluten-free comfort food masterpiece. Sweet, delicate squash strands are topped with a deeply savory, slow-simmered meat sauce, creating a satisfying meal that is both indulgent and wholesome. It's perfect for a cozy dinner and reheats beautifully for meal prep.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large spaghetti squash
  • 2 tablespoons olive oil, divided
  • Salt, to taste
  • Black pepper, to taste
  • 1 yellow onion, finely diced
  • 2 carrots, finely diced
  • 2 celery stalks, finely diced
  • 4 cloves garlic, minced
  • 1 lb ground beef 85/15 or 90/10
  • 1/2 cup dry red wine
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 cup whole milk or heavy cream
  • Fresh parsley or basil, for garnish
  • Grated Parmesan cheese, for serving

Equipment

  • Chef's knife
  • Cutting board
  • Baking sheet
  • Parchment paper
  • Large Dutch oven or heavy-bottomed pot
  • Wooden spoon
  • Mixing bowls
  • Measuring cups and spoons
  • Fork

Method
 

  1. Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and season with salt and pepper. Place cut-side down on a parchment-lined baking sheet and roast for 35-45 minutes, until tender.
  2. While squash roasts, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery with a pinch of salt. Cook for 8-10 minutes until softened.
  3. Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Push the vegetables to the side. Add the ground beef to the center of the pot and break it up. Cook until browned, about 5-7 minutes.
  5. Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes.
  6. Stir in the crushed tomatoes, tomato paste, beef broth, dried oregano, and bay leaf. Bring to a gentle boil, then reduce heat to low. Partially cover and simmer for at least 30 minutes, stirring occasionally.
  7. Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into long strands. Season lightly with salt.
  8. Remove the bay leaf from the sauce. Stir in the milk or cream. Taste and adjust seasoning with salt and pepper.
  9. Divide the spaghetti squash strands among bowls. Ladle the Bolognese sauce over the top. Garnish with fresh herbs and grated Parmesan cheese.

Notes

For easier cutting, microwave the whole squash for 2-3 minutes first. The sauce flavor improves with a longer simmer (up to 90 minutes). Store leftovers in an airtight container in the refrigerator for up to 4 days. For a dairy-free version, omit the milk/cream. The wine can be substituted with additional beef broth plus a teaspoon of vinegar.