Description
Enjoy a hearty, low-carb version of classic Spaghetti Squash Bolognese. This recipe brings you the rich flavor of a slow-simmered meat sauce served over tender spaghetti squash strands. It’s a comforting dish that fits right into your low-carb lifestyle. You will love this taste of tradition made lighter!
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 pound ground beef (or a mix of beef and pork)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1/2 cup beef broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and black pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the squash cut-side down on a baking sheet and roast for 30 to 40 minutes, or until tender when pierced with a fork.
- While the squash roasts, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and cook until soft, about 5 minutes.
- Add the ground meat to the skillet and cook, breaking it up, until browned. Drain any excess fat.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Pour in the crushed tomatoes and beef broth. Add the oregano and basil. Season with salt and pepper.
- Bring the sauce to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes, stirring occasionally, allowing the flavors to meld.
- Once the squash is cool enough to handle, use a fork to scrape out the flesh, creating spaghetti-like strands.
- Divide the spaghetti squash strands among serving bowls.
- Spoon the Bolognese sauce generously over the squash. Garnish with fresh parsley if desired. Serve immediately.
Notes
- For a deeper flavor, brown the meat well before adding liquids.
- You can substitute ground turkey or ground chicken for a leaner sauce.
- Roast the squash until it is easily shredded; overcooking is fine here.
- Taste the sauce before serving and adjust salt and pepper to your preference.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking and Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (approx. 1/4 squash with sauce)
- Calories: Estimate based on ingredients
- Sugar: Estimate based on ingredients
- Sodium: Estimate based on ingredients
- Fat: Estimate based on ingredients
- Saturated Fat: Estimate based on ingredients
- Unsaturated Fat: Estimate based on ingredients
- Trans Fat: Negligible
- Carbohydrates: Estimate based on ingredients
- Fiber: Estimate based on ingredients
- Protein: Estimate based on ingredients
- Cholesterol: Estimate based on ingredients