Spaghetti Squash Spaghetti Ragu
Transform your weeknight dinner routine with this irresistible Spaghetti Squash Spaghetti Ragu—a low-carb twist on the classic Italian comfort dish! Roasted spaghetti squash serves as the perfect gluten-free substitute for traditional pasta, offering a tender, noodle-like texture that pairs beautifully with the hearty and robust ragu sauce. Made with a flavorful blend of ground beef and pork, aromatic garlic and onions, and a simmered medley of crushed tomatoes, tomato paste, and optional red wine, this sauce is deeply satisfying and brimming with cozy, homemade flavors. Finished with a sprinkle of freshly grated Parmesan and a fragrant parsley garnish, this dish is as wholesome as it is elegant. Perfect for meal prep or a family-friendly dinner, this recipe combines the ease of roasted squash with the indulgent richness of a classic ragu, creating a guilt-free dish you’ll crave again and again.
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Recipe Information
Ingredients
- 2 medium (about 3 lbs each) Spaghetti squash
- 2 tablespoons Olive oil
- 1 medium (chopped) Yellow onion
- 3 minced Garlic cloves
- 1 pound (85% lean preferred) Ground beef
- 0.5 pound Ground pork
- 28 ounces (1 can) Crushed tomatoes
- 2 tablespoons Tomato paste
- 0.5 cup (optional) Red wine
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon (optional) Crushed red pepper flakes
- 1 teaspoon (to taste) Salt
- 0.5 teaspoon (to taste) Black pepper
- 0.25 cup (grated, for serving) Parmesan cheese
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.
Roast in the preheated oven for 40-50 minutes, or until the flesh is tender and easily shred into strands with a fork. Remove from the oven and let it cool.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.
Add the chopped onion and cook for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground beef and ground pork to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and fully cooked through, about 7-8 minutes. Drain excess grease if necessary.
Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, red pepper flakes (if using), salt, and pepper.
Lower the heat to a simmer and let the sauce cook for 20-25 minutes, stirring occasionally, until thickened and flavors are combined.
Use a fork to shred the cooled spaghetti squash into noodle-like strands and transfer to a serving platter or plate.
Spoon the ragu sauce generously over the spaghetti squash.
Sprinkle grated Parmesan cheese on top and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
3722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.0 g | 309% | |
| Saturated Fat | 78.4 g | 392% | |
| Polyunsaturated Fat | 26.6 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 6821 mg | 297% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 52.6 g | 188% | |
| Total Sugars | 99.4 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1125 mg | 87% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 6618 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
