Beef Bolognese with Spaghetti Squash: A Weeknight Dinner the Whole Family Will Love
Weeknight dinners can feel like a mad dash, especially when you’re juggling work, homework, after-school activities, and trying to get a healthy meal on the table. If you’re looking for a dish that’s easy to prepare, packed with flavor, and perfect for the whole family, this Beef Bolognese with Roasted Spaghetti Squash checks all the boxes. It’s hearty, wholesome, and incredibly satisfying, yet lighter than traditional pasta dishes. Plus, it’s naturally gluten-free and loaded with vegetables!
Gone are the days when weeknight dinners had to be a struggle. With this recipe, you’ll have a healthy, homemade meal simmering away on the stove in no time. While the Bolognese sauce develops its rich, savory flavors, you can roast the spaghetti squash, which is a perfect low-carb alternative to pasta. This recipe is especially ideal if you’re trying to squeeze in more vegetables or reduce carbs without sacrificing taste or satisfaction.
Why Spaghetti Squash Instead of Pasta?
If you’ve never tried spaghetti squash before, it’s a fantastic substitute for traditional pasta, especially when you’re looking to cut down on carbs or incorporate more vegetables into your meals. When cooked, the inside of the squash turns into long, tender strands that resemble spaghetti – but with a fraction of the calories and carbs. It’s also naturally gluten-free and pairs beautifully with rich, meaty sauces like this Beef Bolognese.
Spaghetti squash is a great way to get picky eaters to try more veggies. Its mild flavor makes it a perfect blank canvas, allowing it to soak up the hearty Bolognese sauce without overpowering the dish. If you’re looking for a way to lighten up classic comfort foods or sneak in some extra nutrition for the family, this is a fantastic choice.
What Makes This Recipe a Weeknight Favorite?
1. Minimal Hands-On Time:
One of the best parts about this Beef Bolognese recipe is that, after the initial prep, most of the cook time is hands-off. While the sauce simmers on the stove, filling your kitchen with those delicious aromas, you’re free to check off other tasks – help the kids with homework, prep for tomorrow, or just relax.
2. Versatility for Different Diets:
This recipe can easily be adjusted to fit various dietary preferences. It’s naturally gluten-free because it uses spaghetti squash instead of traditional pasta, and it can easily be made dairy-free by skipping the Parmesan cheese. Plus, you can use lean ground beef, turkey, or even plant-based meat substitutes for a vegetarian option.
3. Make Ahead and Freeze for Busy Nights:
The Bolognese sauce freezes wonderfully, so consider making a double batch! Store half in the freezer for a busy weeknight when you don’t have time to cook. Simply thaw, reheat, and serve over freshly roasted spaghetti squash.
4. Balanced Nutrition for Active Families:
With lean protein from the beef and fiber from the veggies, this dish is a well-rounded meal that will leave everyone feeling full and satisfied. If you’re a busy mom trying to find nutritious options to feed a hungry family, this recipe gives you peace of mind that you’re serving a balanced, healthy meal.
Beef Bolognese with Spaghetti Squash: A Weeknight Dinner the Whole Family Will Love
Ingredients:
- 1 medium yellow onion, diced (1½ cups)
- 3 medium carrots, peeled and diced (1½ cups)
- 3 medium celery stalks, diced (1 cup)
- 4 garlic cloves, minced
- 1 pound lean ground beef (93% lean/7% fat)
- 2 (28-ounce) cans tomato sauce
- ½ cup water
- 2 teaspoons dried Italian seasoning
- ½ teaspoon fine sea salt, plus more as needed
- ¼ teaspoon ground black pepper, plus more as needed
- ¼ teaspoon crushed red pepper flakes (optional)
For Serving:
- Roasted spaghetti squash (see instructions below)
- Freshly grated or shaved Parmesan cheese (omit for dairy-free)
- Chopped fresh basil leaves (optional)
Directions:
1. Roast the Spaghetti Squash:
Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, or until the squash is tender. Once cooked, use a fork to scrape the flesh into strands.
2. Sauté the Vegetables:
In a large pot or Dutch oven, heat 1-2 tablespoons of olive oil over medium-high heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables start to soften, about 5 to 6 minutes.
3. Brown the Beef:
Add the minced garlic and ground beef to the pot. Break up the meat with a wooden spoon as it cooks, stirring occasionally. Cook until the beef is no longer pink, about 7 to 8 minutes.
4. Simmer the Sauce:
Add the tomato sauce, water, Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the pot. Stir to combine, bring the sauce to a simmer, and reduce the heat to maintain a gentle simmer. Cook, stirring occasionally, for about 45 minutes, until the sauce thickens and the vegetables are tender.
5. Adjust Seasoning:
Remove the pot from the heat. Taste the sauce and adjust the salt and pepper if needed.
6. Serve:
Spoon the Bolognese sauce over the roasted spaghetti squash strands. Top with freshly grated Parmesan and chopped basil, if desired.
7. Store:
Store any leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.
How to Involve Your Kids in the Kitchen
This recipe is also a great opportunity to get the kids involved in the kitchen. Here are a few simple ways to make it fun for them:
- Scooping the Squash: Once the spaghetti squash is roasted and cool enough to handle, kids will love using a fork to scrape out the strands. It’s like magic watching the squash turn into spaghetti!
- Measuring Ingredients: Have the little ones measure out the spices or help stir the Bolognese sauce while it simmers.
- Serving the Meal: Let them help you plate the dish by scooping the squash onto plates and ladling the Bolognese on top. They’ll feel proud to have contributed to making dinner!
Roasting Spaghetti Squash: A Quick Guide
Roasting spaghetti squash is easy and straightforward, and it makes a great low-carb base for this Bolognese sauce. Here’s a quick guide to roasting the perfect spaghetti squash:
- Preheat Your Oven: Start by preheating the oven to 400°F.
- Cut and Season: Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds. Drizzle the inside with olive oil, then sprinkle with salt and pepper.
- Roast to Perfection: Place the squash cut-side down on a baking sheet and roast for 35-40 minutes. You’ll know it’s done when you can easily pierce the outer skin with a fork and the strands pull away from the skin effortlessly.
- Scrape and Serve: Once cool enough to handle, use a fork to scrape the flesh of the squash into strands. Serve it as a nutritious base for your Bolognese sauce.
Customize Your Bolognese
Feel free to adjust the ingredients in this Bolognese to fit your family’s preferences. Here are some easy ways to make it your own:
- Add More Veggies: You can bulk up the nutrition by adding extra vegetables like mushrooms, zucchini, or bell peppers. Simply sauté them along with the onions and carrots for added flavor and nutrients.
- Swap the Protein: If you’re not a fan of beef, ground turkey or chicken are great substitutes. You could even use a plant-based meat alternative for a vegetarian version.
- Spice It Up: If your family enjoys a little heat, don’t be shy about adding extra crushed red pepper flakes or a dash of hot sauce to the sauce. You can always leave the spice out and let everyone add it to their own bowl if they prefer a milder version.
Storage and Reheating Tips
If you find yourself with leftovers (which is rare in my house!), the Bolognese sauce and spaghetti squash keep well for several days. Here’s how to store and reheat:
- In the Fridge: Store the Bolognese sauce and roasted spaghetti squash separately in airtight containers in the fridge for up to 4 days.
- In the Freezer: The Bolognese sauce can be frozen for up to 3 months. Freeze in individual portions for quick weeknight meals.
- Reheating: To reheat, simply warm the sauce in a pot on the stove over medium heat, stirring occasionally. You can reheat the spaghetti squash in the microwave or a pan on the stove.
Final Thoughts
Beef Bolognese with Roasted Spaghetti Squash is more than just a weeknight dinner—it’s a flavorful, nutritious, and family-friendly option that’s perfect for busy evenings. With minimal hands-on time and a robust sauce full of protein and veggies, you’ll have a meal that satisfies both picky eaters and adults alike. So next time you’re looking for a way to mix up your weeknight dinner routine, give this spaghetti squash Bolognese a try!
Have you tried spaghetti squash before? Let me know how you liked this recipe or if you made any tweaks!
