Best 3 Spaghetti Squash Bolognese Recipes
Wondering what to make for your next weeknight dinner? Spaghetti squash bolognese is healthy, delicious, and easy to make. It's a great way to sneak in some extra veggies for your family, and it's also a hearty and satisfying meal that will keep you full all night long.
This recipe uses spaghetti squash as a healthy alternative to traditional pasta. Spaghetti squash is a low-carb, high-fiber vegetable that is also a good source of vitamins A and C. It has a mild flavor that pairs well with the rich and savory bolognese sauce.
The bolognese sauce is made with lean ground beef, tomatoes, onions, garlic, and herbs. It's slow-simmered until the flavors have melded together and the sauce is thick and rich. You can make the bolognese sauce ahead of time and store it in the refrigerator for up to 3 days, or you can freeze it for up to 3 months.
To make the spaghetti squash, simply cut it in half lengthwise and scoop out the seeds. Drizzle the squash with olive oil and season it with salt and pepper. Roast the squash cut-side down in a preheated oven until it is tender and easily pierced with a fork. Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
To assemble the dish, simply top the spaghetti squash with the bolognese sauce and Parmesan cheese. You can also add other toppings of your choice, such as cooked vegetables, meatballs, or a fried egg.
This recipe is gluten-free, low-carb, and Whole30-compliant. It's also a great source of protein, fiber, and vitamins.
SPAGHETTI SQUASH BOLOGNESE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- 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.
QUICK TURKEY BOLOGNESE WITH SPAGHETTI SQUASH
Using spaghetti squash instead of pasta in this dish not only saves about 250 calories per serving, but it also creates a wonderful sweet foil for the savory turkey meat sauce.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Ground Chicken Recipes
Time 35m
Number Of Ingredients 12
Steps:
- In a large nonstick skillet, cook bacon over medium until crisp, 8 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 1 tablespoon oil to skillet. Add onion, carrot, celery, and garlic and cook until vegetables are tender, 15 minutes. Transfer to a medium bowl.
- Add 1 tablespoon oil and turkey to skillet and cook, breaking up meat with a wooden spoon, until almost cooked through, 5 minutes. Add bacon, vegetables, tomatoes, and pinch of red-pepper flakes, if using, to skillet and bring to a simmer; cook until turkey is cooked through and sauce is thickened, 5 minutes. Season with salt and pepper. Serve over spaghetti squash and sprinkle with Parmesan.
Nutrition Facts : Calories 337 g, Fat 11 g, Fiber 7 g, Protein 34 g, SaturatedFat 2 g
LOW-CARB, VEGAN SPAGHETTI SQUASH 'BOLOGNESE'
This vegan and low-carb version of spaghetti bolognese is made with spaghetti squash instead of noodles and vegan ground meat.
Provided by eloline
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Pierce spaghetti squash halves all over using a fork. Place in a microwave-safe dish and cook in a microwave oven until softened, about 10 minutes.
- Meanwhile, heat oil in a saucepan over medium heat and cook onion until soft and translucent, about 4 minutes. Add vegetarian ground beef, tomato sauce, peanut butter, oregano, paprika, thyme, tomato paste, turmeric, salt, and pepper and mix well. Simmer until sauce is heated through and starts to thicken, 5 to 10 minutes.
- Shred squash flesh using a fork and distribute among 4 plates. Serve with the sauce.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 42 g, Fat 9.8 g, Fiber 4.1 g, Protein 15.1 g, SaturatedFat 1.8 g, Sodium 892.5 mg, Sugar 6.9 g
Tips:
- Choosing the right spaghetti squash: Select a firm and heavy spaghetti squash with a deep yellow color. Avoid squashes with blemishes or soft spots.
- Cooking the spaghetti squash: To cook the spaghetti squash in the oven, preheat the oven to 400°F (200°C) and bake the squash for about 45 minutes, or until it is tender when pierced with a fork.
- Shredding the spaghetti squash: Once the squash is cooked, let it cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- Making the bolognese sauce: Heat some olive oil in a large skillet over medium heat, then add the onion, garlic, and celery and cook until softened. Add the ground beef and cook until browned. Stir in the tomatoes, tomato paste, Italian seasoning, salt, and pepper and bring to a simmer. Simmer for 20 minutes, or until the sauce has thickened.
- Combining the spaghetti squash and bolognese sauce: Add the shredded spaghetti squash to the skillet with the bolognese sauce and stir to combine. Heat through for a few minutes, until the squash is warmed through.
- Serving suggestions: Serve the spaghetti squash bolognese with grated Parmesan cheese, fresh basil, and a side of crusty bread.
Conclusion:
Spaghetti squash bolognese is a delicious and healthy alternative to traditional spaghetti bolognese. It is made with spaghetti squash, a low-carb vegetable that is shredded to resemble spaghetti noodles. The bolognese sauce is made with ground beef, tomatoes, and Italian seasoning. This dish is a great way to get your daily dose of vegetables and protein. It is also a relatively easy dish to make, making it a great option for busy weeknights.
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