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5 from 1 vote

Spaghetti Squash Bolognese

A gluten free, grain free hearty bolognese.
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: paleo
Cuisine: Italian
Servings: 6
Author: the whole smiths


  • 1.5 lbs ground beef
  • 1 lb ground pork
  • 1 onion
  • 2 carrots or 1 C. baby carrots
  • 2 stalks celery
  • 6 garlic coves
  • 1 small can of tomato paste
  • 1 C. red wine or unsweetened pomegranate juice
  • 2 C. freshly pureed / liquified tomatoes or 2 C. water


  • In a high powered blender add roughly chopped carrots, celery, onion and garlic.
  • Pulse until ingredients are almost paste like.
  • Add 2 Tbsp of cooking oil of choice to a dutch over or large sauté pan and heat on medium.
  • Add carrot, onion, celery & garlic mixture to oil to heated oil and cook until translucent and aromatic, making sure not to burn the garlic.
  • Push mixture to side of pan and add meats, begin to brown.
  • Season meat with salt and pepper.
  • Once browned, stir all ingredients in pan until meat is cooked through.
  • Add tomato paste, tomato liquid and wine.
  • Simmer on medium low for 45 minutes, continually checking liquid levels and adding more tomato liquid or water if necessary.
  • Slice spaghettin squash in half lengthwise.
  • Scrape out seeds and discard.
  • In a small baking dish, fill with 1 inch of water. Place spaghetti squash face down into dish and microwave for 12-15 minutes (depending on size) until insides are tender and can be scrape withe a fork.
  • Season bolognese with additional salt and pepper to taste.
  • Scrape desired amount of spaghetti squash onto plate.
  • Spoon bolognese over spaghetti squash and serve.