Spaghetti Squash Bolognese Recipe

Why You’ll Love This Recipe

If you love classic bolognese but want a healthier, low-carb option, spaghetti squash is the perfect swap. This dish delivers the same rich, hearty flavors without the heaviness of traditional pasta. It’s easy to make, packed with protein, and full of fiber to keep you satisfied.

Bethenny has always been about balance—delicious food without unnecessary guilt. This spaghetti squash bolognese fits the bill perfectly. Whether you’re meal-prepping or whipping up a quick weeknight dinner, this is a must-try.

Ingredients & Substitutions

For the Squash:

  • 1 large spaghetti squash

  • 1 tbsp olive oil

  • Salt & pepper to taste

For the Meat Sauce:

  • ¼ cup chopped onion

  • ¼ cup chopped carrot

  • Dash of salt & crushed red pepper

  • Drizzle of olive oil (Bethenny uses Graza)

  • 1 lb ground turkey (or ground beef/chicken for variation)

  • 1 can (about 24 oz) of your favorite marinara sauce (Bethenny recommends Carbone)

Substitutions & Additions:

  • Vegetarian option: Swap turkey for lentils or plant-based crumbles.

  • Extra veggies: Add mushrooms, bell peppers, or zucchini for more nutrients.

  • Richer flavor: Stir in fresh basil or a splash of red wine to elevate the sauce.

 

Step-by-Step Instructions

Step 1: Prepare the Spaghetti Squash

  1. Preheat the oven to 400°F.

  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.

  3. Brush the cut sides with olive oil and season with salt and pepper.

  4. Place cut-side down on a baking sheet and roast for 20–30 minutes, or until fork-tender.

Step 2: Cook the Meat Sauce

  1. In a large skillet, heat a drizzle of olive oil over medium heat.

  2. Add chopped onion and carrot, cooking for 3–4 minutes until softened.

  3. Stir in salt and crushed red pepper for flavor.

  4. Add ground turkey, breaking it up with a spatula, and cook until browned.

  5. Pour in the marinara sauce and let it simmer for 5–7 minutes to develop flavor.

Step 3: Assemble the Dish

  1. Once the spaghetti squash is done, let it cool slightly.

  2. Flip it over and use a fork to scrape out the strands—they should resemble spaghetti noodles.

  3. Add the spaghetti squash to the meat sauce, tossing to combine.

  4. Serve warm, garnished with fresh basil or Parmesan cheese if desired.

Expert Tips & Variations

Make It Extra Creamy – Add a splash of heavy cream or a spoonful of ricotta to the sauce.

Spice It Up – If you love heat, add an extra dash of red pepper flakes or a pinch of cayenne.

Meal Prep Hack – Roast the spaghetti squash ahead of time and store it in the fridge for up to 4 days.

Gluten-Free & Low-Carb – This meal is naturally gluten-free, making it a great alternative to traditional pasta dishes.

 

Storing & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: The bolognese sauce freezes well for up to 3 months. Store the spaghetti squash separately for the best texture.

Reheating: Warm in a pan over low heat or microwave in 30-second increments until heated through.

 

Final Thoughts

Bethenny’s spaghetti squash bolognese is proof that healthy eating doesn’t have to be boring. It’s hearty, flavorful, and packed with nutrients—all without the carb overload of traditional pasta. Whether you're cutting back on carbs, looking for a lighter alternative, or just want a fresh take on bolognese, this dish is a winner.

Give it a try and let us know—did you love it? Drop a comment below or share your version on social media!

FAQs

Can I make spaghetti squash bolognese ahead of time?

  • Yes! Store the squash and meat sauce separately in airtight containers in the fridge for up to 4 days.

What can I substitute for ground turkey?

  • You can swap ground turkey for ground beef, chicken, or even lentils for a vegetarian option.

How do I make spaghetti squash easier to cut?

  • Microwave the whole squash for 3–5 minutes to soften the skin before cutting it in half.

 

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