| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 40 min |
| Yield: | 4 to 6 servings |
Ingredients
- 4 tablespoons olive oil
- 1 large spaghetti squash, halved crosswise and seeds removed
- Kosher salt and freshly ground black pepper
- 1 cup finely diced onion
- 1/2 cup finely diced carrot
- 1/2 cup finely diced celery
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- 1/2 teaspoon red pepper flakes
- 2 pounds ground beef
- Two 24-ounce jars good marinara sauce
- 1 cup grated Parmesan
- Chopped fresh basil, for serving
Instructions
- Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
- Oil the inside of the spaghetti squash with 2 tablespoons oil and sprinkle with a good pinch of salt and pepper. Place cut-side down on the prepared sheet pan and bake until fork-tender, 40 to 45 minutes.
- Meanwhile, add the remaining 2 tablespoons olive oil to a large pan over medium heat. When the oil is hot, add the onion, carrot and celery. Season with a pinch of salt and pepper, then cook, stirring, until the vegetables are soft, about 5 minutes. Stir in the garlic, thyme and red pepper flakes. Add the beef, crumbling it as you go, and cook until thoroughly browned, another 5 minutes. Add the marinara sauce and stir to combine. Allow the sauce to simmer until the squash is cooked, 15 to 20 minutes.
- Remove the squash and allow it to cool slightly, about 5 minutes, or until cool enough to handle. Use a fork to loosen the squash and form spaghetti-like strands.
- Serve the sauce over a bowl of the spaghetti squash noodles, or inside the squash halves, topped with Parmesan and lots of basil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 721 |
| Total Fat | 50 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 7 g |
| Sugar | 17 g |
| Protein | 39 g |
| Cholesterol | 129 mg |
| Sodium | 1421 mg |
Reviews
Great recipe. I made one spaghetti squash and halved the sauce recipe. Still had sauce leftover for the freezer. Flavor was great!
This was tonight dinner and it was delicious! It’s my first time fixing it. I followed the recipe as is and I found it easy to follow and fix. Cooked the butternut squash in the oven and it was easy. The meat recipe was easy too. I have left overs and I will be eating this again and sharing it with family. I will freeze some of it for meals at another time. I will be fixing this meal recipe in my rotation of meals that I cook very often. I am trying my best to eat healthier and get away from traditional pasta. It’s was so good, I didn’t even miss traditional pasta at all. I highly Recommend!
My husband loved it. I used cilantro and pesto on top. It was outstanding!
Made this tonight since I had a spaghetti squash on hand. I have made other bolognese sauces, but this is my husband’s favorite. I did use one pound ground beef and one pound of mild Italian sausage. There was plenty left over to freeze for another night.
Made this for the first time tonight and it was fantastic. We are actively working on eating less carbs from pasta and this really satisfied that pasta craving.
Made this the other night and it will be repeated many many times. Great quick night dinner and it was so good!
This was very good, and we will make it again. I do wish that nutritional information per serving was included. It’s just helpful.
Easy, healthy, and super delicious!
The best spaghetti bolonese I ‘ve ever had I will be making this dish many times with squash.
I made it tonight
A huge hit
I will definitely make this again ➕
A huge hit
I will definitely make this again ➕