Low Carb Spaghetti Squash Bolognese
Hello, fellow home cooks! If you’ve been bidding farewell to your beloved carb-heavy dishes, don’t worry. Today, I’m excited to share a Low Carb Spaghetti Squash Bolognese recipe that will have you happily twirling those healthy ‘noodles’ again. This dish perfectly blends comforting flavors with carb-conscious ingredients. 🍽️
Imagine enjoying a hearty plate of Bolognese without compromising your low carb goals. Sounds amazing, right? Let me explain why this low carb recipe is a true game-changer and how you can prepare it effortlessly at home!
A Low Carb Take on a Classic Favorite
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Get the free cookbook →Traditional spaghetti Bolognese is a cozy kitchen staple—rich, meaty sauce over classic pasta. But conventional spaghetti can derail your carb targets quickly. Enter spaghetti squash, a light and versatile vegetable that transforms into naturally low carb ‘pasta’ strands, making it the perfect substitute.
Why This Low Carb Spaghetti Squash Bolognese Works
- Spaghetti Squash: With just 5-7g of carbs per cup, it serves as a guilt-free pasta replacement. Its fiber content not only supports digestion but also keeps you feeling satisfied.
- Hearty Bolognese Sauce: Made with savory ground beef or lean ground turkey, ripe tomatoes, and aromatic herbs reminiscent of an Italian summer, this sauce packs flavor without extra carbs. Onion and garlic boost the flavor profile without adding to the carb count.
- No Added Sugars: Instead of hidden sugars, natural sweetness comes from finely chopped carrots, keeping the sauce perfectly low carb.
Ingredients You’ll Need
For the Spaghetti Squash
- 1 large spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Bolognese Sauce
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 2 stalks celery, finely chopped
- 1 can (14 oz) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Optional: pinch of red pepper flakes for some heat
Step-by-Step Instructions
Prepare the Spaghetti Squash
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Slice the squash lengthwise and scoop out seeds. Brush with olive oil; season with salt and pepper.
- Place cut side down on the sheet, bake for 35-40 minutes until the flesh easily shreds into strands.
- Let it cool slightly, then use a fork to scrape out the spaghetti-like strands.
Make the Bolognese Sauce
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent.
- Add garlic, carrot, and celery; cook until softened.
- Add the ground beef, cook until browned, breaking up the meat; drain excess fat if desired.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and optional red pepper flakes.
- Simmer covered on low heat for 15-20 minutes to meld the flavors.
Tips to Elevate Your Dish
- Batch Cooking: Prepare a large batch of this Bolognese and freeze portions for quick low carb dinners.
- Fresh Herbs: Using fresh basil and oregano enhances the flavor dramatically.
- Cheese Finish: Sprinkle Parmesan or nutritional yeast for a cheesy touch that complements your carb-conscious meal.
Serving Suggestions
Serve the Bolognese directly in the spaghetti squash halves for a rustic presentation that’s perfect for sharing online. Garnish with fresh basil and shaved Parmesan. Pair with a crisp green salad for a well-rounded low carb dinner.
There you have it—a low carb spaghetti squash Bolognese recipe that comforts your taste buds and supports your carb-conscious lifestyle. Give this delicious low carb dinner idea a try, and enjoy your pasta nights once again! 🍽️
Low Carb Spaghetti Squash Bolognese
A comforting twist on a classic dish, featuring spaghetti squash and a hearty Bolognese sauce.
Prep: 15 min
Cook: 40 min
Total: 55 min
Serves: 4
Ingredients
- 1 large spaghetti squash
- 1 tablespoon olive oil
- to taste Salt and pepper
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely chopped
- 2 stalks celery, finely chopped
- 1 can crushed tomatoes ((14 oz))
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- to taste Salt and pepper
- a pinch red pepper flakes (optional for some heat)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Slice the squash lengthwise and scoop out seeds. Brush with olive oil; season with salt and pepper.
- Place cut side down on the sheet, bake for 35-40 minutes until the flesh easily shreds into strands.
- Let it cool slightly, then use a fork to scrape out the spaghetti-like strands.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent.
- Add garlic, carrot, and celery; cook until softened.
- Add the ground beef, cook until browned, breaking up the meat; drain excess fat if desired.
- Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and optional red pepper flakes.
- Simmer covered on low heat for 15-20 minutes to meld the flavors.
Nutrition per serving
350 cal
9g net carbs
22g fat
25g protein
500mg sodium
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