Your Feedback is Appreciated

Bolognese sauce over spaghetti squash

average rating is 3 out of 5, based on 150 votes

Discover a deliciously guilt-free twist on a classic favorite with our low-carb, high-protein Bolognese sauce over tender spaghetti squash. This mouthwatering recipe combines lean ground beef, flavorful herbs, and the natural sweetness of roasted squash for a satisfying meal that will keep you nourished and on track with your health goals.

Serving suggestions/tips:

Garnish with freshly grated Parmesan cheese for an extra touch of flavor (if desired).

Pair with a side salad or steamed vegetables to add more nutrients and fiber to your meal.

Adjust the seasoning according to your taste preferences, adding more herbs or spices if desired.

Leftover Bolognese sauce can be stored in the refrigerator for up to 3 days or frozen for future use.

Serves

Prep Time

N/A

Total Time

N/A

Calories

Protein

Fat

Carbs

Tags:

low-carb high-protein diabetic-friendly weight loss lean ground beef spaghetti squash gluten-free low-sugar nutritious flavorful balanced meal homemade Italian-inspired healthy twist low-calorie fiber-rich vitamin-packed deliciously satisfying guilt-free

Ingredients

200g lean ground beef (52g protein)
1 medium-sized spaghetti squash
1 small onion, finely chopped
2 cloves of garlic, minced
1 can (400g) diced tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Salt and pepper to taste
Olive oil for cooking

Directions

Preheat the oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and place the halves on a baking sheet, cut-side down. Roast in the preheated oven for about 30-40 minutes or until the flesh is tender. Remove from the oven and let it cool slightly.
While the squash is roasting, heat a large skillet over medium heat. Add a drizzle of olive oil and sauté the onion until translucent, about 3-4 minutes. Add the garlic and cook for an additional minute.
Increase the heat to medium-high and add the ground beef to the skillet. Cook until browned and no longer pink, breaking it up into small pieces with a spoon.
Add the diced tomatoes, tomato paste, oregano, basil, thyme, salt, and pepper to the skillet. Stir well to combine. Reduce the heat to low, cover, and let the sauce simmer for 20-30 minutes to allow the flavors to meld together.
While the sauce is simmering, use a fork to scrape the flesh of the roasted spaghetti squash into long strands.
Serve the Bolognese sauce over the spaghetti squash "noodles" and garnish with fresh herbs if desired.