Spaghetti Squash Bolognese is a healthy, flavorful twist on a classic comfort food, perfect for anyone following a paleo lifestyle. With roasted spaghetti squash as a nutrient-rich, low-carb substitute for pasta, this dish is both satisfying and guilt-free. It’s quick to prepare, making it ideal for busy weeknights or meal preppers looking for clean, wholesome meals. Packed with savory ground beef, garlic, and herbs, each bite delivers rich, hearty flavor without the extra carbs. It’s proof that healthy eating can still taste absolutely amazing.
Ingredients
- 1 medium spaghetti squash (about 2.5 lbs)
- 1 tbsp olive oil
- 1/2 lb ground beef (grass-fed, if possible)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 cup crushed tomatoes (no added sugar)
- 1 tsp dried oregano
- Salt and pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
- Place the squash halves cut side down on a baking sheet lined with parchment paper. Roast in the oven for 35–40 minutes, or until the flesh is tender when pierced with a fork.
- While the squash is baking, heat the olive oil in a large skillet over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Add the ground beef to the skillet. Cook, breaking it up with a spatula, until fully browned and no longer pink, about 5–7 minutes. Drain excess fat if necessary.
- Stir in the crushed tomatoes and oregano. Season with salt and pepper to taste. Reduce the heat and let the sauce simmer, uncovered, for 10–12 minutes, stirring occasionally.
- Once the squash is done roasting, remove from the oven and allow it to cool slightly. Use a fork to scrape the inside flesh into spaghetti-like strands.
- Divide the spaghetti squash strands between two plates and top with the Bolognese sauce. Serve warm.
Nutritional Information
Calories: 360
Protein (g): 22
Fat (g): 23
Carbohydrates (g): 18
Fiber (g): 4
Sugar (g): 6
Sodium (mg): 420
Storage Instructions
Store any leftover Spaghetti Squash Bolognese in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze the bolognese sauce separately from the squash in freezer-safe containers for up to 2 months. Let both the sauce and squash cool completely before freezing to maintain texture and flavor. Thaw overnight in the refrigerator before reheating.
Reheating Instructions
For the best results, reheat the spaghetti squash and bolognese sauce separately. Warm the squash in a skillet over medium heat or in the microwave for 1–2 minutes. Reheat the sauce in a saucepan on the stove over medium-low heat until simmering, stirring occasionally. Combine and heat together for another minute if desired. This method helps preserve texture and prevents overcooking the squash.
Modifications and Enhancements
To enhance the nutrition of this dish while keeping it paleo-friendly, consider adding finely chopped vegetables like carrots, celery, or zucchini to the sauce for increased fiber and micronutrients. Mushrooms can also add depth and umami flavor. For added protein, swap or combine the ground beef with ground turkey or bison. A sprinkle of nutritional yeast or fresh basil on top can provide extra flavor and additional vitamins without compromising the paleo guidelines.
