Spaghetti Squash Bolognese

Name: Spaghetti Squash Bolognese
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 to 6 Servings
Ingredients: 1 spaghetti squash; 1 Tbsp algae oil; 1/4 tsp salt; 2 Tbsp algae oil; 1/2 yellow onion; 5 cloves garlic; 1 Tbsp oregano; 1 Tbsp parsley; 2 tsp paprika; 2 tsp thyme; 2 tsp rosemary; 2 tsp basil; 1/4 tsp cayenne pepper; 1 lb ground beef; 1 tsp salt; 1 crushed tomatoes; 3 Tbsp tomato paste; 2 tsp pure maple syrup

User Reviews

4.4

15 reviews

Good

Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins
Servings
4 to 6 Servings
Calories
399 kcal
Course
Main Course
Cuisine
American

Spaghetti Squash Bolognese

Tyler Espinosa

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Spaghetti Squash Bolognese - grain-free "pasta" with meat sauce for a low-carb, healthy keto dinner recipe

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Ingredients

Servings

For the Spaghetti Squash:

1 spaghetti squash see note, large
1 Tbsp algae oil or avocado oil
1/4 tsp salt sea salt

Bolognese:

2 Tbsp algae oil or avocado oil
1/2 yellow onion finely chopped, medium
5 cloves garlic minced**
1 Tbsp oregano dried
1 Tbsp parsley dried
2 tsp paprika
2 tsp thyme dried
2 tsp rosemary dried
2 tsp basil dried
1/4 tsp cayenne pepper
1 lb ground beef grass-fed
1 tsp salt to taste, sea salt
1 crushed tomatoes 28-ounce can
3 Tbsp tomato paste
2 tsp pure maple syrup optional

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Instructions

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Roast the Spaghetti Squash:

Preheat the oven to 415 degrees F. Cut the tip and tail off the spaghetti squash and use a metal spoon to scoop out the seeds and innards.
Drizzle the flesh with algae oil and sprinkle with sea salt. Place squash on a baking sheet cut-side down, and roast 45 to 50 minutes, or until very tender. Remove from oven and allow squash to cool enough to handle.
Use a fork to release the spaghetti squash strands and transfer to 2 to 4 bowls.

Prepare the Bolognese:

While the squash is roasting, make the bolognese.
Heat the algae oil in a large skillet over medium heat. Add the onion and sauté, stirring occasionally, until onion is translucent, about 8 minutes. Add the garlic and herbs (oregano through cayenne) and continue sautéing another 3 minutes.
Scoot the onions off to the side and add the ground beef. Allow the beef to brown without touching it for 3 minutes. Flip and continue browning another 3 minutes. Use a spatula to chop up the meat and stir everything together. Don’t cook the meat all the way through just yet.
Add the sea salt, crushed tomatoes, tomato paste and pure maple syrup (if using) and stir well. Bring sauce to a full boil, then reduce to a simmer. Cook sauce at a gentle bubble, stirring occasionally for 30 minutes (up to 1 hour).
Taste sauce for flavor and add more sea salt to taste.
Serve over spaghetti squash with fresh basil.

Notes

*Roast 2 spaghetti squashes if you're serving more than 4 people.
**To make recipe Low-FODMAP, omit the onion and garlic and add 1 to 2 tablespoons of cider vinegar, lemon juice, or mustard.