The yummiest way to prepare spaghetti squash

As you may remember, last fall I shared with you a tutorial for how to make spaghetti squash. It’s one of my staple dinner menu items all year round, but especially during the colder months when I want comforting food without the heavy carbs. The first spaghetti squash recipe I shared was simple and straightforward—I just added a bit of marinara sauce and basil for flavor. But today, I’m filling you in on the light and healthy dish I’ve been loving so far this month: spaghetti squash Bolognese. This Bolognese has chunky red onions and cherry tomatoes, and is topped with a little parsley for freshness. Whip this up the next time you’re looking for an easy and light home cooked meal. Enjoy!

Easy & Light Spaghetti Squash Bolognese

Makes about 4 servings 

Ingredients:

  • 1 spaghetti squash
  • 1 package of ground turkey
  • ½ red onion, diced
  • 1 small container (about 15) cherry tomatoes, halved
  • garlic
  • olive oil
  • 4 cups marinara pasta sauce
  • ¼ cup chopped parsley

Instructions:

1. Cut your spaghetti squash lengthwise using a serrated knife. Tip: Our Team LC editor Ilana tipped me off about puncturing the squash a few times with a knife or fork, then placing the spaghetti squash in the microwave for a minute or two before cutting into it. It softens it up so that it’s easier to cut!

2. Once halved, remove all of the seeds and lay flat on a baking sheet lined with foil or parchment paper. Preheat oven to 350 degrees and bake for about 30-40 minutes, or until it is very easy to puncture the skin with a knife or fork.

3. While your spaghetti squash is baking, it’s time to make your sauce and veggies. Drizzle a little bit of olive oil in a large sauce pan to keep the meat from sticking, then add all of your ground turkey meat to the pan. Cook on medium heat until browned and thoroughly cooked. Once cooked through, add your marinara sauce and put the heat to simmer, so that the sauce warms with the meat.

4. In a separate sauce pan, drizzle oil and add your diced onions and halved cherry tomatoes. Cook on medium heat for about 10 minutes, or until vegetable are sautéed and a little tender. Add sautéed veggies to your turkey Bolognese and put on low heat to keep warm before serving.

Spaghetti squash for dinner

5. When your spaghetti squash is ready (test by puncturing with a fork), remove from the oven and let cool for 10-15 minutes. It will be hot! Once cooled, take one half of the squash and scrape the inside of the squash with a fork into a large bowl. Continue until both halves of your squash are scraped fully and only the rinds are left.

How to make bolognese with spaghetti squash

6. You can either mix your sauce with your spaghetti squash in one large bowl before serving, or serve spaghetti squash on a plate topped with your sauce. Either way you choose, don’t forget to sprinkle with freshly chopped parsley!

Beautiful & delicious spaghetti squash bolognese

This dish is the perfect amount for a family of four, a double date at home, or—my favorite option—a single serving with tons of yummy leftovers to last you throughout the week.

Will you give it a try?

xx
Allison
Team LC

Photos: Valorie Darling for LaurenConrad.com
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  • Sounds so good! Can’t wait to try!

    xo, Carey
    https://thedaintydetails.wordpress.com

  • Definitely going to give the spaghetti squash a go x

    http://www.wonkylauren.com

  • I know some people aren’t big fans of the microwave, but I actually have cooked my spaghetti squash using the microwave! It is super convenient – don’t have to preheat the oven, etc and tends to be faster in my experience. I usually just partially open it with a knife to let it vent but not completely so it steams itself as it cooks to help speed things up and keep it moist. Super easy!
    shetriedwhat.com/

  • Kimberly L

    I can’t wait to try this. The pictures look delicious and I love that this is a healthy version of a classic favorite. Thank you for sharing!

  • Oh man, I need to try this. One of the reasons why I haven’t done *many* spaghetti squash dishes is because I don’t have one of those tools to slice the squash just right. But I like that in this dish you can see slightly smaller noodle-shapes. Makes my few times of not having “perfect noodles” feel okay. This looks lovely and delicious. Gonna get some squash and zucchini next time I’m at the store. 🙂

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  • Juliana Wees

    I really wanna try this but I’m soooo clumsy and I feel I going to screw up the spaghetti squash ?

  • I’m definitely going to give this a try – it looks like such a healthy alternative to pasta <3 🙂 My mouth is watering just by looking at these photos!

    XO, Elizabeth
    http://clothestoyouuu.com/

  • I like your recipes , they are so inventive. I tried from your website the Pumpkin noodles. Very good and with not so many calories.

    http://mihabalan.com/2016/11/07/healthy-daily-habits-easy-to-follow-and-can-change-your-life/

  • Elisa

    I want to start by saying that I won’t be the usual Italian girl that is overly traditional about food and that somehow insults the whole recipe just for the sake of being annoying.

    I just wanted to make a suggestion about the sauce – the Bolognese, or, as we call it, “ragù”, isn’t something that you do in a few minutes with a saucepan. It takes at least 2 hours. Besides, you don’t actually have to put all that stuff in it. The traditional (mostly in Southern Italy) one is made with carrots chopped in little squares, onions, olive oil, meat and tomato sauce. Personally, I follow my Grandma’s recipe, using just 3 ingredients: peanut oil, chopped beef (like the one used to make burgers – not meatballs, since they’re too big) and tomato sauce. You cook first the meat in a large pot together with the oil, so that the meat won’t stick to the pot, and then you put the tomato sauce together with some water and cook over low heat for a couple of hours (I usually do 2h30). That’s it! It is true that they aren’t the usual ingredients for ragù, but this version is great for those who don’t like strong flavours like onion and just want to feel the taste of the meat and the tomato sauce. Besides, if you cook it in a large pot, you can freeze it and save it for any future occasions, especially when you want to impress and you don’t have that much time.
    I hope I was useful and that I gave you a nice spin on the recipe!