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Spaghetti Squash Bolognese

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6-8 1x


  • 1 large spaghetti squash
  • 4 slices bacon, sliced into 1” pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled & chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 bell pepper (any color), chopped
  • 1.5 lbs ground beef
  • 2 cups kale, washed & chopped
  • 114.5 oz can diced tomatoes
  • 16oz can tomato paste
  • 1 cup coconut milk (or any milk/cream)
  • 1/2 tsp. paprika
  • 1/2 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper


For Spaghetti Squash

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper or foil.
  2. Place spaghetti squash in microwave for 1 minute, remove and cut in half lengthwise.
  3. Scoop out seeds and place spaghetti squash face down on lined baking sheet.
  4. Roast in oven for 30-40 minutes or until able to peel spaghetti strands out of skin with a fork easily. (Outside skin should be soft, easy to press in with hands)

For Bolognese

  1. Whiel squash is in the oven, in a large skillet, cook bacon over medium heat until slightly crispy.
  2. Remove bacon with a slotted spoon onto a paper-towel lined plate, reserving bacon grease in pan. (If excessive grease, > 2TBSP, discard extra from pan or save for later use).
  3. Over medium heat, saute onions, carrots and celery in bacon grease for ~3 minutes or until onion is starting to look translucent.
  4. Add garlic & pepper and continue to saute for ~2 minutes.
  5. Add in ground beef, sauteing until browned, ~5 minutes.
  6. Add in kale, and allow to wilt for 2-3 minutes.
  7. Add in tomatoes, tomato paste, coconut milk & spices, stir to combine well. Turn heat to low and simmer for 10 minutes or until spaghetti squash is done.
  8. Top spaghetti squash with a good heaping scoop of bolognese & enjoy!
  9. Optional (but not really) top with grated parmesan cheese.


  • Serving Size: pasta bowl-ful