Healthy spaghetti squash bolognese loaded with veggies and flavor. This easy one-pot dish is comforting and delicious with minimal work. It makes the perfect weeknight meal that the whole family will love.
Bolognese will forever be one of my personal favorite sauces. It is packed with veggies and protein, simmered to perfection, and the leftovers tastes even better the next day. It’s an all around win. If you have never made bolognese sauce from scratch, it could not be easier. With just a few simple ingredients and a little time, you can make the most delicious bolognese sauce.
This spaghetti squash bolognese recipe serves the delicious, slightly creamy sauce over tender spaghetti squash noodles for a filling meal that really hits the spot. The flavor of the spaghetti squash works really well with the rich tomato sauce and it’s an easy way to pack in more veggies and fiber.
This healthy sauce is made with real food ingredients and finished with a touch of creamy coconut milk. It’s a simple recipe that everyone will love and it’s great for meal prep.
One of the things I personally love about bolognese sauce is that it only takes just a few simple ingredients to create such a flavorful sauce. With a base of onion, garlic, carrot, and celery, you can whip up a delicious and hearty sauce that is full of flavor. The best part is that you likely already have most of what you need to make this sauce, which makes this a great pantry-staple recipe or last minute dinner idea.
Here is what you need:
Dried herbs (thyme, oregano, bay leaves)
Full fat coconut milk
How to Make the Bolognese Sauce
Note: full ingredients list & measurements provided in the Recipe Card, below.
Step One: First start by heating a large heavy-bottomed pot over medium high heat. I personally love to use my dutch oven for this. Once the pot is hot, add the olive oil and then add the diced carrots, celery, onion, and minced garlic. Cook the veggies for three or four minutes until the onions begin to become translucent.
Step Two: Next, add in the ground beef and ground pork. Let the meat sear and brown, breaking it up as it cooks.
Step Three: Once the meat is cooked and no longer pink, add the crushed tomatoes, dried herbs, salt, pepper, balsamic vinegar, and chicken broth. Give the sauce a good stir until everything is well combined.
Step Four: Bring the sauce to a boil and then reduce to a simmer. Let the Bolognese sauce simmer for an hour uncovered and stir occasionally.
Step Five: Once the sauce has finished cooking, it’s time to finish it off with a little full fat coconut milk. Stir in the coconut milk and give the sauce a taste. If needed, you can add a little extra salt or pepper to taste. Serve the bolognese sauce over spaghetti squash with fresh basil and a sprinkle of cheese if you like.
How to Roast Spaghetti Squash
Preheat an oven to 425 degrees. Slice the spaghetti squash in half lengthwise, then drizzle with olive oil and give it a generous sprinkle of salt and pepper. Place the spaghetti squash, cut side down, on a sheet pan lined with parchment paper. Roast the squash for thirty to forty minutes or until the squash is tender to the touch. Use a fork to pull the spaghetti squash strands away from the skin of the squash. I love to squeeze a little fresh lemon juice on the squash before serving.
Ways to Make This Recipe Your Own
Feel free to swap out the ground beef or ground pork for your preferred protein. You can leave out the ground pork and use all ground beef or swap ground beef for ground turkey. If you use a leaner ground meat, like ground turkey, I would add an extra tablespoon of olive oil.
Add in more of your favorite veggies like mushrooms, zucchini, or fold in a few handfuls of chopped spinach right before spooning it over your spaghetti squash.
The coconut milk does not give this sauce a coconut flavor. If you can tolerate dairy, you can use heavy cream instead of coconut milk if you prefer.
Don’t love spaghetti squash? Use zucchini noodles or your favorite pasta.
This recipe is completely dairy-free but I love to sprinkle a little parmesan or pecorino Romano cheese on top before serving.
Can You Freeze Bolognese Sauce?
Yes! To freeze the bolognese sauce, first let it come to a complete cool. Then transfer it a freezer safe container. Freeze the sauce for up to three months. To reheat the Bolognese sauce, take it out of the freezer and let it thaw completely in the fridge. Then, reheat it on stove top before serving over your cooked spaghetti squash or noodles of your choice.
Heat large heavy-bottomed pot over medium high heat. Once hot, add in the olive oil diced carrots, celery, onion, and minced garlic. Cook the veggies for three or four minutes until the onions begin to become translucent.
Next, add the ground beef and ground pork. Let the meat sear and brown, breaking it up as it cooks.
When the ground pork and beef are fully cooked and no longer pink, add the crushed tomatoes, dried herbs, salt, pepper, balsamic vinegar, and chicken broth. Give the sauce a good stir until everything is well combined.
Bring the sauce to a boil and then reduce to a simmer. Let the Bolognese sauce simmer for an hour, uncovered, stirring occasionally.
Finish the sauce by stirring in the coconut milk and seasoning with salt and pepper to taste.
Serve over spaghetti squash with fresh basil and a sprinkle of cheese if you prefer.