Go Back

Easy Spaghetti Squash Bolognese

Servings 2 Servings
Author Kath Younger


  • 1 spaghetti squash on the small side
  • 1/2 lb ground beef
  • 1/2 a bell pepper chopped
  • 1 carrot chopped
  • 1 quart tomato sauce homemade or store bought
  • 1 tsp Italian seasoning
  • 1/2 tsp kosher salt
  • 2 tbsp grated Parmesan cheese
  • 2 tbsp chopped fresh parsley for garnish


  • Preheat your oven to 400*.
  • Carefully cut your squash in half lengthwise and remove the seeds from the center.
  • In a roasting pan, put squash cut-sides down and add a little water to cover the bottom. This will help steam the squash.
  • Bake for 30-45 minutes, depending on the size of your squash. You’re looking for the flesh to be fork-tender all the way through and the strands to easily separate.
  • Allow squash to cool until you can touch it.
  • Use a fork to scrape the strands out of the squash, making the “spaghetti.” Leave in the squash boats and set aside.
  • While the squash is cooling, prepare your sauce.
  • Begin by prepping your veggies.
  • Add cooking oil to a medium stock pot along with garlic, peppers and carrots. Cook for 3-5 minutes, until they begin to soften.
  • Add meat and brown until no longer pink.
  • Spoon off any fat.
  • Add tomato sauce and seasonings.
  • Simmer for a few more minutes and then serve in spaghetti squash boats.
  • Garnish with fresh parsley and Parmesan cheese
  • Read more at https://www.katheats.com/easy-spaghetti-squash-bolognese#zBqR9EPILt5Mgp5W.99