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Whole30 Spaghetti Squash Bolognese

Whole30 Spaghetti Squash Bolognese

Whole30 Spaghetti Squash Bolognese is a hearty, comforting dish made with roasted spaghetti squash and a rich, savory meat sauce. This recipe is naturally low carb and completely Whole30 compliant, making it perfect for a nourishing meal.
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Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings: 6
Course: Main Course
Ingredients Method

Ingredients
  

For the spaghetti squash
  • 3 medium spaghetti squash
  • 3 tbsp olive oil
  • 1/2 tsp salt
For meat sauce
  • 1 tbsp olive oil
  • 2 lbs ground beef
  • 3/4 cup finely diced carrot (about 1 large carrot)
  • 3/4 cup finely chopped celery (about 1 large stalk)
  • 1 cup finely diced yellow onion (about 1 large onion)
  • 3 cloves garlic, minced
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1 28oz can whole peeled San Marzano tomatoes
  • 1 15oz can tomato sauce
  • 1 cup chicken broth
  • 1 tsp salt + more if needed
  • 1/2 tsp ground black pepper
Toppings
  • fresh basil

Method
 

Roast the spaghetti squash
  1. Preheat the oven to 400 degrees. prep a baking sheet with parchment paper.
  2. Cut the squash lengthwise and scoop out the seeds and most stringy parts with a metal spoon.
  3. Spray or brush the inside of each half with olive oil, then sprinkle with salt and pepper. Place the halves on the baking sheet skin side up.
  4. Transfer baking sheet to the pre-heated oven and roast for 45-60 minutes, depending on the size of your squash. You'll know the squash is ready when a knife easily pierces the skin.
  5. Remove the squash from the oven and let it cool down. When cool, scrape out the strands being careful not to tear the outer skin. You don't have to get every single strand, just enough so it's easy for you to assemble with the meat sauce later.
Meat sauce
  1. Drizzle olive oil in a large pot or dutch oven and heat over medium-high heat. Add the diced onions, celery, carrots, and garlic and stir until veggies are tender about 8 minutes.
  2. Add the ground beef, salt, and pepper. Break the meat with the back of a wooden spoon and cook until the meat is no longer pink, 5 to 7 minutes
  3. Pour in the tomatoes and lightly crush them with the back of your spoon so they break open.
  4. Add in the tomato sauce and broth and bring to a boil. Once the sauce is boiling, reduce to a light simmer and add the bay leaf and thyme. Cover and cook for 1 hr.
  5. When ready to serve, taste and add more salt if needed. Discard the bay leaf.
Assembly spaghetti squash bolognese
  1. Evenly distribute the meat sauce on each of the roasted squashes and top with fresh basil. Enjoy!