Baked Spaghetti Squash with Bolognaise

May 13, 2024Kaitlin Shears


  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 3 cloves garlic, minced
  • 1 carrot, finely chopped
  • 1 stalk celery, finely chopped
  • 1 pound ground beef
  • 2 (14-ounce) cans San Marzano tomatoes
  • 1/4 cup tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Preparing the Spaghetti Squash:

  • Preheat your oven to 375°F (190°C).
  • Cut the Spaghetti Squash in half lengthwise and scoop out the seeds.
  • Place the halves face down on a baking sheet and bake for 30-40 minutes, or until the flesh is tender and easily pierced with a fork.

Making the Bolognaise Sauce:

  • While the squash is cooking, heat olive oil in a large skillet over medium heat.
  • Add the chopped onion and cook until translucent, about 3-4 minutes.
  • Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
  • Stir in chopped carrot and celery, cooking for another 3-4 minutes until softened.
  • Add ground beef to the skillet, breaking it up with a spoon, and cook until browned and no longer pink. Feel free to skim off a bit of the fat before the next step – but make sure to leave some for the added flavour!
  • Stir in tomatoes, tomato paste, dried basil, dried oregano, salt, and pepper. Make sure to use your utensil to roughly chop up the whole tomatoes in the pan.
  • Bring the sauce to a simmer, then reduce heat and let it stew for 20-30 minutes, stirring occasionally, until thickened. The longer the sauce is allowed to stew, the better!

Finishing Touches:

  • Once the squash is cooked, use a fork to scrape out the strands, keeping them inside the squash.
  • Add the bolognaise sauce into the squash “bowl” and add some bocconcini cheese balls to the top.
  • Return to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly. We like to do this on broil, keeping a close eye so the cheese melts to perfection. Serve hot and enjoy!

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