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Spaghetti Squash Bolognese

  • Author: Kristin Dovbniak
  • Cook Time: 1 hour 30 mins
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x



1 medium to large spaghetti squash


2 tsp olive oil

1/4 cup chopped onion

1/4 cup chopped celery

1/2 cup shredded carrot

1 cup chopped fresh mushrooms

2 large cloves minced garlic

1 lb ground beef

1 tbsp Italian seasoning

1/2 tsp sea salt

1 jar marinara sauce

1/4 cup heavy cream or coconut cream (optional)

1/2 cup shredded mozzarella or parmesan cheese (or a mix)


To prepare squash:

  1. Preheat oven to 375.

  2. Slice off bottom of spaghetti squash to allow for more control when slicing.

  3. Slice in half and scoop out seeds. Spray or grease a glass or metal baking pan/sheet.

  4. Place squash, cut-side down,on baking sheet or pan.

  5. Roast in oven for 45 minutes-1 hour or cook on rack with 1 cup water in Instant Pot for 10 minutes.

To prepare bolognese:

  1. Cook spaghetti squash (see directions, above)- this can be done ahead of time! When ready to cook, preheat oven to 375.
  2. Heat oil to medium in a large high-sided sautee pan or braiser.
  3. Add onions and celery and cook until translucent. Stir in grated carrot and mushrooms and cook until starting to soften. Stir in garlic.
  4. Add beef and season with Italian seasoning and salt. Cook until beef is no longer pink.
  5. Stir in sauce and let simmer on low for 5 minutes. Stir in cream if using.
  6. Fill each squash half with bolognese mixture. Top each with 1/4 cup cheese. Bake for 10-15 minutes, until cheese is melted.