Bolognese Sauce over Spaghetti Squash

Servings: 4
Cooking time: ~1 hour
Pre-heat oven: 400°F


  • 1 large spaghetti squash, cut in half lengthwise, seeds removed
  • 6 Tbs olive oil, divided
  • salt & pepper
  • 1/2 cup grated Pecorrino Romano cheese
  • 1/4 lb thickly sliced pancetta or bacon, chopped
  • 1 1/2 lbs ground sirloin or turkey
  • 1 carrot, peeled &but into small dice or shredded
  • 1 medium onion, cut into small dice
  • 3 cloves garlic, finely chopped or grated
  • 1/4  cup tomato paste
  • 1/2 cup red wine
  • 1/2 cup beef stock
  • 1/2 cup basil
  • 1/2 cup parsley


  1. Place the spaghetti squash halves, cut-side up, onto a baking sheet. Drizzle with 2 Tbs of olive oil and salt & pepper. Turn the squash over so they’re cut-side down and roast until it’s tender, about 45 minutes to an hour. once cooked, use fork to loosen the squash strands up. Drizzle with 2 Tbs olive oil, pepper and sprinkle of cheese. Reserve squash in the shells.
  2. While the squash is roasting, place a large skillet over medium-heat with two turns of the pan of olive oil, about 2 Tbs. Add the pancetta to the pan and cook until crispy, about 5 minutes. Add the sirloin to the pan and cook until golden brown, 6-7 minutes. Add the carrots, onion and garlic to the pan and cook until the veggies are tender, about 5 minutes..
  3. Season everything with salt and pepper, then add the tomato paste, cooking it until golden brown and aromatic, about 1 minute. Add the red wine and beef stock, scraping the bottom for any bits that may be stuck, and cook the sauce until thickened and slightly reduced, about 5 minutes. 
  4. To serve, ladle the meat sauce on top of the squash half and garnish each with basil, parsley and Pecorino Romano cheese.

~Recipe via Rachael Ray at

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