Spaghetti Squash with Bolognese Sauce

Posted on Oct 1, 2016 in BLOG, RECIPES

This is a perfect recipe to start your fall weather cooking off! You have the option of using a crockpot or if you have time you can cook this in about an hour. Whatever works for your schedule. Take it for lunch or enjoy it after work. Enjoy~



  • 1 pound lean ground beef or turkey

  • 1/2 cup carrots diced, 1/8 inch

  • 1 medium yellow onion finely chopped

  • 1 tsp garlic minced

  • 3 tablespoons tomato paste

  • 28 ounces crushed tomatoes canned, San Marzano or vine ripened

  • 1/4 teaspoon dried oregano

  • 1 teaspoon kosher salt plus more as needed

  • ¼ teaspoon black pepper freshly ground, plus more as needed

  • 1/4 cup Fresh Parsley

  • 1 cup of water

  • Pasta or spaghetti squash can be used




  1. Turn stove top on medium heat. Add the ground meat and brown, using a large spoon to break up the pieces and stirring occasionally, about 7 minutes or until the meat is no longer pink. Drain and set aside.

  1. Using the same skillet with medium heat add 1 tablespoon of olive oil to the pan. Add the carrot and onion to the pan and cook until the vegetables begin to soften, often stirring, about 5 minutes. Add the garlic and cook for another minute. Add the tomato paste and cook for one more minute. Stir in the browned meat.

  1. Using a bigger pot, heat the crushed tomatoes on medium heat. Add the rest of the ingredients to the pot and stir well to combine. Bring the sauce to a simmer then drop it down to low heat and cover the pan, leaving a small opening for steam. Cook until the meat is tender and the flavors have melded, at least, half an hour and up to an hour.


  1. Brown meat, drain. Chop up onion and carrots. Place everything in the crockpot and cook on low for 6 hours.




  1. Preheat oven to 375 degrees F. Lightly spray non-stick oil over a baking sheet

  2. Cut the squash in half lengthwise from stem to tail and scrape out the seeds.* Spray with olive oil and season with salt and pepper, to taste.

  3. Place squash, cut-side down, onto the prepared baking dish. Place into oven and roast until tender, about 35-45 minutes.

  4. Remove from oven and let rest until cool enough to handle.

  5. Using a fork, scrape the flesh to create long strands.

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