Paleo ‘Spaghetti squash’ Bolognese

spaghettisquash2 If you have not yet tried cooking with a Spaghetti Squash – it is truely magical. When cooked, the inside of the squash (which is spaghetti like in appearance) can be spooned out straight onto your plate and it’s ready to eat. The spaghetti squash does not have a strong taste at all. In fact, if I had to liken it to any other vegetable I would have to say it tastes like cooked zucchini.  Because it does not have a strong taste, the spaghetti squash will take on the flavours, herbs and spices of the dish which you choose to add them to.  

The spaghetti squash is widely available in America but it is not that easy to find here in Australia (due to the fact that there are few (if any) commercial growers of spaghetti squash in Australia. Last weekend, I went on a road trip to meet with local growers of spaghetti squash (in Queensland) and I will post about my road trip (and more about the magical Spaghetti Squash) in the next few days. In the meantime, if you get the opportunity to cook with a spaghetti squash – I recommend that you hop, skip & jump at the chance.

My Paleo ‘Spaghetti squash’ bolognese is a great healthy family meal which all of the family (including your kids) will love to eat. 

Paleo ‘Spaghetti squash’ Bolognese
Paleo Bolognese sauce served with baked ‘spaghetti squash’ spaghetti
Paleo Princess:
Cuisine: Modern Australia
  • 1 spaghetti squash
  • 2 medium brown onions, chopped
  • 500g low fat, premium grade (preferably organic) minced beef
  • 4 cloves of garlic (approx. 20 grams), diced
  • 2 cups of Italian Passata sauce (see notes)
  • 1 red capsicum, chopped (approx. 1 cup)
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon dried chilli seeds
  • ½ teaspoon ground himalayan salt
  • 1 teaspoon onion powder
  • ½ teaspoon cracked black pepper
  • 1 teaspoon dried italian herbs
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • ⅔ cup beef stock
  • 20g fresh basil
  • 20g fresh parsley
  • 1 tablespoon honey
  • 1 tablespoon olive oil.
  1. Preheat oven to 175 degrees celcius.
  2. Cut spaghetti squash in half lengthways.
  3. Place the two halves of spaghetti squash (face down) on a baking tray lined with baking paper
  4. Place in oven and set timer for 35 minutes.
  5. Place fresh basil leaves and fresh parsley in a food processor with the honey and whiz until basil and parsley is finely chopped & of smooth consistency then set aside.
  6. Place oil in a large frypan and place on medium heat.
  7. Once oil is heated, add onion, garlic, chilli seeds and thyme and stir until onion is soft.
  8. When onion is translucent, add minced beef and stir until meat has browned.
  9. Add passata sauce, onion powder, salt, black pepper, italian herbs, oregano, dried basil, ground coriander and ground cinnamon and beef stock and stir until it starts to boil.
  10. Reduce to a simmer and add in fresh basil mixture and stir until well combined.
  11. Allow to simmer for 20 minutes until the sauce has thickened.
  12. When the timer (for the spaghetti squash) sounds, you can remove the baking tray from the oven – but don’t turn the spaghetti squash.. let the spaghetti squash sit on the tray until the squash has cooled down.
  13. When the squash has cooled down scrape out the seeds from the inside of each half then slowly spoon out the flesh – which naturally resembles spaghetti.
  14. Place the noodles into a saucepan with ¼ cup of water and stir over high heat until spaghetti noodles have heated to serving temperature (you can skip this step if you do not wish to heat up the spaghetti squash).
  15. You can mix the spaghetti squash into the bolognese sauce and serve alternatively, you can serve the bolognese on a bed of spaghetti squash (as I have done).
In Australia, you can usually find Passata sauce in large glass bottles on the bottom shelf in the supermarket usually in the section with the pasta sauces.