Whole30 Spaghetti Bolognese
Savor the hearty, comforting flavors of Italian cuisine with this Whole30 Spaghetti Bolognese that’s as wholesome as it is delicious. This recipe swaps traditional pasta for roasted spaghetti squash, creating a nutritious, grain-free base that’s perfect for those following a Whole30 lifestyle. Featuring a rich, aromatic bolognese sauce made with ground beef, pork, crushed tomatoes, and a medley of fresh vegetables, this dish is a nutrient-packed alternative to classic spaghetti. Seasoned with dried oregano and basil, and simmered to perfection, the sauce pairs beautifully with the tender, naturally sweet strands of spaghetti squash. Ready in just over an hour, this satisfying meal serves four and is a must-try for anyone seeking a healthy twist on a beloved classic. Garnish with fresh parsley for an elegant touch and dive into a meal that’s both comfort food and Whole30-compliant bliss!
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Recipe Information
Ingredients
- 2 medium Spaghetti squash
- 2 tablespoons Olive oil
- 1 large Yellow onion
- 2 medium Carrots
- 2 stalks Celery stalks
- 4 cloves Garlic cloves
- 1 pound Ground beef (grass-fed, if possible)
- 0.5 pound Ground pork
- 28 ounces Crushed tomatoes (no sugar added)
- 2 tablespoons Tomato paste
- 0.5 cup Chicken or beef broth (compliant, no added sugar)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1.5 teaspoons Sea salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Slice the spaghetti squashes in half lengthwise and scoop out the seeds. Drizzle each half with 1 tablespoon of olive oil (total of 2 tablespoons) and sprinkle with a pinch of salt and pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper and roast for 35-40 minutes, or until the flesh is tender and easily pulled apart with a fork.
While the squash is roasting, prepare the bolognese sauce. Finely dice the onion, carrots, and celery. Mince the garlic cloves.
Heat a large skillet or Dutch oven over medium heat and drizzle in 1 tablespoon of olive oil. Add the diced onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to avoid burning.
Add the ground beef and ground pork to the skillet, using a wooden spoon to break the meat into small pieces. Cook until browned, about 6-8 minutes.
Stir in the crushed tomatoes, tomato paste, and chicken or beef broth. Add the dried oregano, dried basil, sea salt, and black pepper. Stir to combine.
Reduce the heat to low and let the sauce simmer uncovered for 20-25 minutes, stirring occasionally, until it thickens and the flavors meld together.
When the squash is finished roasting, remove it from the oven and let it cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands.
To serve, divide the spaghetti squash among four plates or bowls. Top with generous ladles of the bolognese sauce.
Optional: Garnish with fresh parsley for a burst of color and flavor.
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.3 g | 275% | |
| Saturated Fat | 68.8 g | 344% | |
| Polyunsaturated Fat | 20.4 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 7369 mg | 320% | |
| Total Carbohydrate | 203.1 g | 74% | |
| Dietary Fiber | 48.0 g | 171% | |
| Total Sugars | 90.3 g | ||
| Protein | 153.0 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 795 mg | 61% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 6142 mg | 131% | |
*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.
