Spaghetti squash bolognese

A traditional meat sauce, Bolognese is usually made with heavy cream and a variety of meats. To keep this one dairy-free, I use coconut milk instead of cream. PREP TIME 15 minutes COOKING TIME 60 minutes YIELD 3-4 servings   1 spaghetti squash Sea salt & black pepper to taste 2 tablespoons (30 ml) bacon fat or grass-fed butter 1 onion, finely diced 1 carrot, finely diced 1 stalk of celery, finely diced 1 clove of garlic, grated or finely diced 1/2 lb (907 g) ground veal or beef 1/2 lb (907 g) ground pork 4 slices bacon, chopped 1/2 cup (480 ml) full-fat coconut milk 3 ounces (1/2 small can) tomato paste 1/2 cup (480 ml) dry white wine (optional) Sea salt and black pepper to taste   CHANGE IT UP You can also serve this sauce over zucchini noodles (see here).   NUTS EGGS NIGHTSHADES FODMAPS   Preheat oven to 375°F (190°C). Slice the spaghetti squash in half lengthwise so that two shallow halves remain. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes translucent in color and the skin begins to soften and easily separate from the “noodles” that make up the inside. Allow the squash to cool enough so that you can handle it, and then scoop the flesh out from the inside of the skin into a large serving bowl. Set aside until the sauce is finished. While the squash bakes: In a large skillet over medium-high heat, melt the bacon fat or butter, and sauté the onions, carrots, and celery until they become translucent. Add the garlic and cook for an additional minute. Add the ground veal, pork, and bacon, and cook until browned through. Once the meat is done, add the coconut milk, tomato paste, and white wine (optional), and simmer over medium-low heat for 20-30 minutes or until the sauce is well combined and any alcohol is cooked out (if you added it). Add sea salt and black pepper to taste before removing the sauce from the heat. Serve over the roasted spaghetti squash.

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Spaghetti squash bolognese is a dairy-free take on the Italian classic, with coconut milk standing in for the traditional cream. The meat sauce simmers with bacon, ground veal, and pork while roasted squash strands wait underneath like silky pasta. It is a slow-simmered ragù that happens to be entirely grain-free.

Pro Tips

• Roast the squash cut-side down and pull it only when the flesh turns translucent and separates easily from the skin — that is the moment the strands stay firm instead of watery.
• Sweat the onion, carrot, and celery slowly until translucent before adding the meat. That soffritto base is where the depth of a good bolognese comes from.
• If you use the optional white wine, let it simmer the full time so the alcohol cooks off and only the flavor remains.
• Chopped bacon melts into the sauce as it simmers, adding a smoky richness that makes up for the missing dairy.

Frequently Asked Questions

Can I make spaghetti squash bolognese dairy-free?

It already is — the creamy element is full-fat coconut milk, so the whole dish is dairy-free as written.

Can I use zucchini noodles instead of spaghetti squash?

Yes, zucchini noodles are a great swap and cook much faster. Just sauté them briefly so they don't water down the sauce.

How long does the bolognese sauce keep?

Refrigerate it for up to 4 days or freeze it for 2-3 months. The sauce actually tastes better on day two as the flavors meld.

What ground meat works best in this bolognese?

The mix of veal (or beef) and pork gives the classic balance of flavor and richness. All beef works fine but will taste slightly leaner.

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