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Bolognese Spaghetti Squash

Easy, comforting spaghetti squash bolognese made with straight-forward, simple ingredients. This gem of a dinner is perfect for meal prepping and also easy to throw together any night of the week.
Prep Time 20 mins
Cook Time 50 mins
Course Main Course
Servings 4


  • 1 medium Spaghetti Squash
  • 1 tbsp Avocado Oil
  • Salt & Pepper to taste
  • 1 large Carrot peeled & finely sliced
  • 2 large Stalk Celery finely diced
  • 4 slices Bacon
  • 1 lb Grass Fed Beef
  • 1/4 tsp Oregano
  • 2 Cups Marinara Sauce choose Whole30 sauce for Whole30
  • Fresh Parsley or Basil for garnish


Instructions for Squash

  • Preheat your oven to 425°F and line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. 
  • Spray the inside of the squash with avocado oil spray or brush with oil, and sprinkle with salt and pepper.
  • Place squash face down on the baking sheet and roast in the preheated oven for 25-30 minutes 

Instructions for Sauce

  • While the squash roasts, heat a large skillet over medium-hi heat and add the garlic infused oil.
  • Once heated, add the carrot and celery to the skillet and cook until tender – about 3 minutes. Add the bacon to the skillet and cook, stirring, until about 3/4 of the way done. 
  • Crumble the ground meat into the skillet and sprinkle with salt, pepper and the oregano. Cook and stir to brown.
  • Once the meat is browned add in the  marinara sauce.
  • Bring to a boil while stirring occasionally.
  • Lower the heat and simmer for 5-10 more minutes to thicken and allow the flavors to blend.
  • Use a fork to scrape the  strands from the squash and place in a serving bowl.
  • Serve topped with the Bolognese sauce and garnish with parsley or basil if desired. Enjoy!
Keyword beef, Paleo, Whole30