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Tomato Beet Bolognese

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: American


  • 1 medium spaghetti squash
  • 2 large beets (peeled & chopped in 1" cubes or smaller)
  • 1 TBSP extra virgin olive oil
  • 1 pound lean ground beef, bison, or venison
  • 1 yellow onion (chopped)
  • 3 cloves garlic (minced)
  • 2 carrots (chopped)
  • 2 celery stalks (chopped)
  • 1 6oz. can Muir Glen Tomato Paste
  • 1 14.5 oz. can Muir Glen Diced Tomatoes
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp red pepper flakes


  1. Preheat oven to 400°F and line a baking sheet with aluminum
    foil, spray with cooking spray
  2. Slice spaghetti squash in half lengthwise & scoop out seeds
  3. Place spaghetti squash seed-side down on 2/3 of the baking sheet
    & spread the beets on the other 1/3 of the sheet
  4. Bake for 40-50 minutes or until spaghetti squash is peeling away
    from the skin and beets are easy to pierce with a fork
  5. Meanwhile, in a large skillet, heat oil over medium heat, add
    meat and sauté until no longer pink
  6. Add onions, carrots, celery and cook for 3 minutes until
    softened. Add in garlic and sauté for an additional minute.
  7. Add in tomato paste & spices and stir to combine. Turn heat
    down to low and allow the mixture to stay warm until spaghetti squash & beets
    are done cooking.
  8. When spaghetti squash & beets are ready, remove from the
  9. Add diced tomatoes & beets to a blender and blend until
  10. Pour tomato beet sauce over meat mixture and stir to combine.
  11. Shred spaghetti squash with a fork and scoop ¼ of spaghetti
    squash into a bowl and top with ¼ of Tomato Beet Bolognese