Picture this: You’re in Italy and just sat down in a rustic Italian trattoria with the sun setting over rolling vineyards in the distance. As soon as you take your first bite, you’re noticing the rich, velvety Bolognese sauce as it clings to each strand of the tender, roasted spaghetti squash. As your fork spirals through the spaghetti squash strands, the aroma of fresh basil dances in the air, meanwhile, the perfectly browned meat, aromatic vegetables, and a hint of nutmeg offer a savory taste with a stubble sweetness.

Best part? This dish is super easy to make and is a great low-carb alternative to traditional pasta with meat sauce (Ragu) – this will quickly become one of your new favorite comfort foods!

How to Make Spaghetti Squash with Meat Sauce – Ragu

Here’s what you need for this simple spaghetti squash recipe:

For the Spaghetti Squash:

1 medium spaghetti squash
Olive oil for drizzling
Salt and black pepper to taste

For the Bolognese Ragu (Meat Sauce):

1 pound ground beef (or a mixture of beef, pork, and veal)
1 small onion, finely chopped
2 cloves garlic, minced
1 carrot, finely chopped
1 celery stalk, finely chopped
1 cup mushrooms (chopped)
1 can (28 ounces) crushed tomatoes
2 tablespoons tomato paste
1/2 cup whole milk
1/4 teaspoon ground nutmeg
Salt and black pepper to taste
Fresh basil leaves for garnish
Grated Parmesan cheese for serving
Olive oil or avocado oil
Optional: 1/2 cup red wine
Optional: Homemade vegetable or bone broth

Alternative Simple Ingredients:

For the Spaghetti Squash:

Spaghetti squash – Butternut squash, acorn squash – all prepared in a similar way.
Traditional pasta base – Spaghetti, linguine, or fettuccine.

For the Bolognese Ragu:

Meat – Ground pork, veal, or a mixture of meats
Vegetables – Bell pepper, zucchini.
Wine – White wine or omit
Canned tomatoes – Fresh tomatoes, tomato sauce.
Milk – Almond milk, coconut milk.
Seasoning – Italian seasoning, other fresh herbs, garlic powder

Step-by-Step Instructions

Step 1: Start by preheating your oven to 400°F (200°C).

Step 2: Then cut the spaghetti squash in half lengthwise and scoop out the seeds out of the inside of the squash – or you wait until they’re baked to take out the seeds, it’s up to you.

Step 3: Some drizzle of olive oil over the cut sides and season them with salt and black pepper to taste, then place the spaghetti squash halves with the cut side down on a parchment paper.

Step 4: Roast the spaghetti squash for about 35-45 minutes in the oven – you can check if it’s done once the flesh is tender and you can easily shred it with a fork.

Jump to step 6 to prepare the Bolognese Ragu (Meat Sauce).

Step 5: Once it’s done baking, flesh out the spaghetti-like strands with a fork and set it aside.

Step 6: While the squash is baking, take a large skillet or saucepan and heat some olive oil over medium heat, then add chopped onion, mushrooms, garlic, carrot, and celery – cook until it’s all softened for about 5-7 minutes.

Tip: If you have a slow cooker or instant pot, consider using it for the meat sauce!

Step 7: Add the ground meat and cook it until it’s browned, while you’re breaking up bigger chunks of meat with a wooden spoon.

Step 8 (Optional): If you’re using red wine, pour it into the skillet and cook it for a few minutes to let it reduce slightly, you want the alcohol gone, but the taste still there.

Step 9: Add in the crushed tomatoes and tomato paste while stirring and bring it to a simmer.

Step 10: Pour in the whole milk and add the ground nutmeg, then season with salt and black pepper to taste.

Step 11: Reduce it to low heat and cover it, then let it simmer for at least another 30-40 minutes while you’re stirring occasionally until it thickens – though, you can let the sauce simmer easily for over 2 hours if needed, so the flavors can meld together.

Lastly, to serve it, put some of the roasted spaghetti squash into a bowl and spoon the bolognese ragu over it, then garnish it with fresh basil leaves and grated parmesan cheese (if liked).

Expert Tips to Make This One Of Your Favorite Spaghetti Squash Recipes

I always forget to remove the seeds before baking the squash, so I end up doing it after it’s baked, which I feel it’s easier because the flesh is soft.
When you add the meat, let it become fully browned before adding other vegetables to it – that deep brown color is caramelized and it adds to the flavor.
If you’re able to, let the bolognese meat sauce simmer for as long as possible, the longer it cooks, the better it will taste.
The milk adds creaminess to the sauce, though you can omit it if you’re lactose intolerant.

What to Pair With This Dish

Here are some ideas on what to pair with this dish:

Side Dishes

Garlic Bread – perfect for sopping up any remaining sauce on your plate.
Green Salad – A simple green salad with a light strawberry vinaigrette dressing as a contrast
Roasted Vegetables – Roasted or steamed vegetables, such as broccoli, asparagus, or green beans
Antipasto Platter – Olives, cured meats, cheeses, and marinated vegetables
Focaccia – Soft and fluffy focaccia bread to scoop up the sauce.

Wine

Red wine – Medium to full-bodied red wine like Chianti, Sangiovese, or Cabernet Sauvignon
White wine – Crisp and dry white like Pinot Grigio or Sauvignon Blanc

Drinks

Sparkling water with a twist of lemon or lime
Iced tea (unsweetened or sweetened)
Beer – Pilsner
Herbal tea – Chamomile, mint, or peppermint

Frequently Asked Questions (FAQs)

If you have other questions that weren’t answered in this recipe, feel free to comment below and we will reply!

How to Make Baked Stuffed Spaghetti Squash

This variation has the same recipe besides the last point. Instead of moving the scrape out the spaghetti squash strands to a separate bowl, you simply leave it inside after shredding it and spoon the meat sauce above it – enjoy!

Why is my baked spaghetti squash watery?

There are various reasons why your baked spaghetti squash is watery, here is a great way to make sure your squash is not watery:

Overcooking it as the flesh releases moisture, so only cook it until it’s tender.
Some spaghetti squashes have naturally more moisture, so you can drain it after baking them.
To reduce moisture, salt it and let it sit for 15-20 minutes before baking, this will help draw out the excess liquid
After scraping the spaghetti strands, you can gently squeeze them with a clean kitchen towel to remove some moisture.

How do I make spaghetti squash in the microwave?

Yes, you read that right! You can microwave your squash by placing the two halves head down on a microwave-safe baking dish, piercing your fork in several places, and cooking them for about 10-15 minutes (depending on size) – even better if your microwave has a grill or bake function!

Can I use spaghetti squash in recipes calling for pasta?

Absolutely, substitute spaghetti squash for pasta in any recipe to either reduce the carb intake or make it a gluten-free recipe – such as in this one for Spaghetti Squash Bolognese.

What sauces go well with spaghetti squash?

Other sauces, besides the meat sauce or ragu that pair well with the spaghetti squash are pesto, Alfredo, and Marinara sauce.