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Easy Whole30 Spaghetti Squash Bolognese Recipe Perfect for Healthy Dinners

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A wholesome, flavorful Whole30-compliant spaghetti squash Bolognese that is quick, easy, and perfect for healthy dinners. This recipe swaps traditional pasta for roasted spaghetti squash, delivering a comforting, low-carb meal.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3–4 pounds), halved and seeds removed
  • 1 pound ground beef (85% lean preferred)
  • 2 tablespoons extra virgin olive oil
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, finely diced
  • 2 stalks celery, finely diced
  • 2 tablespoons tomato paste (no added sugar)
  • 1 (28-ounce) can crushed tomatoes (no added sugars or preservatives)
  • 1/2 cup beef broth (homemade or low-sodium)
  • 1 teaspoon dried Italian seasoning (or mix of oregano, basil, thyme)
  • A handful fresh basil, chopped (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • Red pepper flakes, a pinch (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Place spaghetti squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 40-45 minutes until tender and easily pierced with a fork.
  2. While squash roasts, finely chop onion, garlic, carrot, and celery. Set aside.
  3. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add onion, carrot, and celery; sauté for 5-7 minutes until softened and fragrant.
  4. Add minced garlic and cook for 1 minute, being careful not to burn.
  5. Increase heat to medium-high; add ground beef. Break up meat and cook 6-8 minutes until browned and no longer pink. Drain excess fat if desired.
  6. Stir in 2 tablespoons tomato paste and cook for 2 minutes to caramelize.
  7. Add crushed tomatoes, beef broth, dried Italian seasoning, salt, pepper, and red pepper flakes if using. Stir and reduce heat to low. Simmer uncovered for 20-25 minutes, stirring occasionally until sauce thickens.
  8. Once squash is roasted and cool enough to handle, use a fork to scrape flesh into spaghetti-like strands. Transfer to a mixing bowl and fluff.
  9. Serve Bolognese sauce spooned generously over spaghetti squash strands. Garnish with fresh basil if desired.
  10. Enjoy immediately or store leftovers in airtight containers.

Notes

If sauce is too thick, add more broth or water while simmering. To reduce squash moisture, broil for a couple minutes after shredding. Avoid overcooking squash to keep strands firm. Caramelize tomato paste for richer flavor. Leftovers keep well refrigerated for up to 4 days; freeze sauce separately for up to 3 months.

Nutrition

Keywords: Whole30, spaghetti squash, Bolognese, healthy dinner, low-carb, paleo, gluten-free, dairy-free, easy recipe

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