Spaghetti Squash Bolognese

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8

Spaghetti Squash Bolognese is a delightful twist on a classic Italian favorite. By replacing traditional pasta with spaghetti squash, this dish offers a lighter, yet still deeply satisfying experience. Perfect for those looking to enjoy a hearty meal without the heaviness of pasta.

Why You'll Love This Recipe

  • Low-carb and gluten-free, making it a healthier option for pasta lovers.
  • Rich, savory sauce packed with vegetables and lean protein.
  • Easy to prepare yet tastes gourmet enough for special occasions.
  • Great for meal prep—flavors deepen beautifully overnight.

Ingredients

1 medium spaghetti squash
1 tbsp olive oil
1 lb ground turkey
1 cup diced onions
1 cup diced carrots
1 cup diced celery
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
1/2 cup red wine
Salt and pepper to taste
Fresh parsley for garnish

Ingredients Explained

The star of this dish is the spaghetti squash, which magically transforms into pasta-like strands when roasted. It's a fantastic low-carb substitute. The olive oil adds a touch of richness and helps the squash roast to perfection. Ground turkey serves as a lean protein base, absorbing the flavors of the sauce beautifully. The diced onions, carrots, and celery create a classic aromatic base (also known as a mirepoix) for the sauce. Garlic adds a punch of flavor, while the crushed tomatoes and tomato paste bring depth and richness. A splash of red wine elevates the sauce with its bold flavor. Oregano and basil infuse the dish with herbaceous notes. Finally, a sprinkle of salt and pepper ties everything together, while fresh parsley offers a bright, fresh garnish.

Tips & Tricks

  • When cutting the spaghetti squash, microwave it for 3–5 minutes first to soften the skin, making it easier to slice.
  • If you're short on time, you can cook the squash in the microwave. Place the halves cut-side down in a dish with a bit of water, cover, and microwave for about 10–12 minutes.
  • For a richer sauce, add a pat of butter at the end of cooking to add extra depth and flavor.

Detailed Instructions

First, preheat your oven to 400°F (200°C) to get it ready for roasting the squash. Carefully cut your spaghetti squash in half lengthwise. This can be a bit tricky because of its tough skin, so a sharp knife and steady hand are your best friends here. Scoop out those seeds with a spoon, similar to how you would with a pumpkin.

Drizzle the insides with olive oil, just enough to coat them lightly, and lay the halves cut side down on a baking sheet. Pop them in the oven for about 40 minutes. You’ll know they’re done when the flesh is tender and you can easily scrape it into strands with a fork.

While your squash is getting all roasted and wonderful, grab a large skillet and set it over medium heat. Toss in the ground turkey and cook until it’s browned. This is where the magic begins. Add the onions, carrots, celery, and garlic into the skillet. Let them cook until they’re soft and fragrant.

Now, stir in the crushed tomatoes and tomato paste. Pour in that lovely red wine, letting it simmer and reduce slightly, which enhances the sauce’s flavor profile. Add oregano, basil, salt, and pepper, giving it all a good stir. Let the sauce simmer gently for about 20 minutes; this gives the flavors time to meld into something really special.

Once your squash is ready, take a fork and scrape the flesh into those iconic spaghetti-like strands. It’s surprisingly satisfying! Serve the Bolognese sauce over the strands, and don’t forget to sprinkle some fresh parsley on top for a pop of color and freshness.

Simplified Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle the cut sides of the squash with olive oil and place them cut side down on a baking sheet.
4. Roast the squash in the preheated oven for about 40 minutes, or until the flesh is tender and easily scraped into strands with a fork.
5. While the squash is roasting, heat a large skillet over medium heat and add the ground turkey. Cook until browned.
6. Add the onions, carrots, celery, and garlic to the skillet and cook until the vegetables are softened.
7. Stir in the crushed tomatoes, tomato paste, red wine, oregano, basil, salt, and pepper.
8. Simmer the sauce for about 20 minutes, allowing the flavors to meld together.
9. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
10. Serve the Bolognese sauce over the spaghetti squash strands and garnish with fresh parsley.

Serving Suggestions

This Spaghetti Squash Bolognese pairs wonderfully with a simple side salad tossed with a tangy vinaigrette. If you're looking for a bit more indulgence, a slice of garlic bread can complement the meal beautifully. A glass of the same red wine you used in the sauce makes for a perfect match.

Frequently Asked Questions

Can I make this vegetarian?
Absolutely! Swap the ground turkey for lentils or a plant-based protein alternative.
What can I use instead of red wine?
If you prefer not to use wine, you can substitute it with beef broth or vegetable broth for a non-alcoholic version.
How do I store leftovers?
Store any leftover Bolognese sauce and spaghetti squash in separate airtight containers in the refrigerator for up to 3 days.

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