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Spaghetti Squash Bolognese Boats!

Servings 2 people


  • 1 Spaghetti Squash, halved and seeds scraped out one half per person
  • 1 pound ground beef
  • 1 large onion, finely chopped
  • 2-4 cloves of garlic, minced
  • 1-2 tablespoons better than bouillon beef base
  • 3 tablespoons sweet chili powder can skip if you don't have, but gives it a great flavor!
  • 1 tablespoon tomato paste
  • 1/2 cup red wine
  • 1 28oz can whole peeled tomatoes, preferably San Marzano
  • grated parmesan, breadcrumbs, and fresh parsley for topping.


  • Preheat over to 350. Cut spaghetti squash in half, scrape out seeds, and rub the flesh with olive oil and season with salt and pepper. Roast skin side down on a baking sheet for up to an hour until squash easily shreds with a fork and is golden brown around the edges.
  • While the squash is roasting, make the bolognese. Brown 1 pound of ground beef on medium-high heat. Remove from pan and saute chopped onion and minced garlic until softened. Add in beef base, chili powder and tomato paste, and stir mixture cooking down for a minute or two. Deglaze pan by adding in 1/2 cup of red wine. Add back in ground beef and add in your tomato sauce giving it a good stir.
  • Lower heat to medium and simmer bolognese until thick. Adjust seasoning as needed with salt and pepper.
  • Grate a heaping mound of fresh parmesan, blitz old baguette into breadcrumbs making about a cup worth or you can use store bought breadcrumbs! Mix parmesan and breadcrumbs together.
  • Remove spaghetti squash from oven, scrape with a fork making the "noodles", top with bolognese, sprinkle with breadcrumb topping and fresh parsley!