Bolognese over spaghetti squash is the Paleo plate of pasta night dreams. A slow-simmered meat sauce of carrot, celery, and garlic turns rich with coconut milk and red wine, then lands on sweet, tangled strands of roasted spaghetti squash. Comforting, saucy, and nobody misses the wheat.
Bolognese over Spaghetti Squash
Spaghetti squash is versatile and delicious, so be daring with fiery additions to the Bolognese like hot sauce and jalapeños. The Chipotle Tomato Sauce or Jalapeño Tomatillo Sauce, both from Chapter 2, would work well as the sauce in this recipe, if you’d prefer to make it a purely vegetarian dish. If you’re a meat lover, try a variety of (or combination of) other ground meats like veal, chicken, or even bison.
Serves 4–6
For Spaghetti Squash:
1 spaghetti squash
For Bolognese:
1 tablespoon (15 ml) canola oil
1 clove garlic, finely chopped
1⁄2 yellow onion, finely chopped
1 carrot, finely chopped
2 celery stalks, finely chopped
1⁄2 teaspoon (10 ml) pepper
1⁄4–1⁄2 teaspoon (10 ml) crushed red pepper flakes
16 ounces ground meat (free-range beef is recommended)
1⁄2 cup (480 ml) coconut milk
1⁄2 cup (480 ml) Italian red wine
1 (28-ounce) can chopped or puréed tomatoes (look for tomatoes only, no added salt or sugar)
1⁄8 cup (1920 ml) finely chopped basil
- For Spaghetti Squash: Preheat the oven to 375°F (190°C). Pierce squash multiple times with a sharp knife. Place on a pan and roast for approximately 60–75 minutes.
- Turn squash over halfway through. After roasted squash has cooled, cut it in half lengthwise and scoop out the seeds. Scrape squash with a fork to remove flesh in long strands (like “spaghetti”).
- For Bolognese: Heat canola oil in a heavy pan over medium heat. Add in garlic, onion, carrot, and celery. Cook 5–10 minutes or until soft. Season with pepper and crushed red pepper flakes. Add meat to pot and break apart with a spoon until cooked through, about 8–10 minutes. Stir in coconut milk and bring to a simmer for about 10 minutes. Stir in wine and continue to simmer for 10 more minutes. Add in chopped tomatoes and basil. Let simmer for up to 1 hour.
- To Complete: Top spaghetti squash with the Bolognese and mix until evenly combined. Transfer to 4–6 individual serving bowls. Serve warm!
Pro Tips
- Roast the spaghetti squash whole at 375°F for 60–75 minutes and turn it halfway through — it's far easier than wrestling with a raw squash.
- Scrape the flesh with a fork into long strands only after the squash has cooled; hot squash shreds into mush instead of spaghetti.
- The Bolognese wants its full hour of simmering — that's when the tomatoes, wine, and coconut milk turn into a proper ragù.
- Try mixing ground meats: veal, chicken, or bison alongside the beef all bring something different to the sauce.
Frequently Asked Questions
Can I make the Bolognese ahead of time?
Yes — it's even better the next day. Refrigerate the sauce and roasted squash separately, then rewarm and combine before serving.
Is this recipe strict paleo?
The squash, vegetables, tomatoes, and coconut milk are all paleo. Strictly speaking, the red wine is optional — leave it out and simmer a few minutes longer if you prefer.
How do I keep the spaghetti squash from getting watery?
Let it cool before scraping, and don't over-roast it. If it still seems wet, toss the strands in a dry pan for a minute to drive off moisture.
Can I make it vegetarian?
Yes — swap the meat sauce for Chipotle Tomato Sauce or Jalapeño Tomatillo Sauce and serve it over the squash strands the same way.
Recipe Card
Ingredients
Method
- Turn squash over halfway through.
- After roasted squash has cooled, cut it in half lengthwise and scoop out the seeds. Scrape squash with a fork to remove flesh in long strands (like “spaghetti”).
