Spaghetti Squash with Beef Bolognese

A cozy, veggie‑forward twist on a classic pasta night. Some recipes just feel like a hug, and beef Bolognese is definitely one of them. But sometimes you want all that rich, tomato‑y goodness without the heavy pasta‑coma afterward. That’s where spaghetti squash comes in — it’s one of those vegetables that looks funny, but once you roast it, it suddenly turns into golden strands that look like pasta and taste slightly sweet and totally comforting. This dish is perfect for chilly evenings, or honestly any night when you want something that feels homemade and impressive but doesn’t require you to spend your entire evening in the kitchen. The Bolognese simmers into something rich and cozy while the squash roasts, and by the time everything’s done, you’ve basically created a restaurant‑level dinner without even trying that hard. We have even made this a little easier by taking a shortcut without sacrificing flavor.

Ingredients

Spaghetti Squash

• 1 medium spaghetti squash

• 1 tablespoon olive oil

• ½ teaspoon Maldon salt

• ¼ teaspoon black pepper

Beef Bolognese (you can make it from scratch OR buy an organic basil marinara if you are crunched for time)

• 1 tablespoon olive oil

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 medium carrot, finely diced

• 2 T sugar (to taste)

• 1 lb ground beef

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon dried oregano

• ½ teaspoon dried basil

• 1 can (14.5 oz) crushed tomatoes OR 1 jar of organic basil marinara

• 2 tablespoons tomato paste OR 1 jar of organic basil marinara

• ½ cup beef broth (or water if you don’t have broth) OR 1 jar of organic basil marinara

• Optional: a splash of milk for extra creaminess

• Optional: grated Parmesan for serving

Directions

Roast the Spaghetti Squash

• Preheat your oven to 400°F.

• Carefully cut the squash in half lengthwise and scoop out the seeds.

• Drizzle the inside with olive oil, salt, and pepper.

• Place the halves cut‑side down on a baking sheet.

• Roast for 35–45 minutes, until the squash is tender and the strands pull apart easily with a fork.

• Let it cool slightly, then use a fork to scrape out the “spaghetti.”

Make the Beef Bolognese

• Heat olive oil in a large skillet over medium heat.

• Add the onion, carrot. Cook for 5–7 minutes until softened.

• Stir in the garlic and cook for another minute.

• Add the ground beef, breaking it up as it browns.

• Season with salt, pepper, oregano, and basil.

• Once the beef is cooked through, add the crushed tomatoes, tomato paste, and beef broth OR 1 jar of organic basil marinara

• Reduce heat and let it simmer for 15–20 minutes, stirring occasionally.

• Add a splash of milk if you want a smoother, richer sauce.

Assemble the Dish

• Divide the spaghetti squash strands into bowls.

• Spoon the warm Bolognese sauce generously over the top.

• Finish with Parmesan if you’re feeling fancy (which I always am).