Spaghetti Squash Bolognese is the Paleo answer to everyone’s favorite pasta dish. 

You guys. I have gotten in the worst food habits lately. I can’t even tell you that last time I went to the grocery store for actual meal ingredients. In the past week alone, we’ve had Qdoba, McDonald’s, and Chik Fil A. It’s bad.

I think I’ve mentioned before that I put on about 10 pounds after my husband got home from Afghanistan and I lovingly call those 10 pounds my “wine weight” because I needed a whole lot of wine to survive those first few months. But then in the past couple months I’ve put on another 5 or so because of my crappy diet. Ugh.

So it’s time to buckle down and be one of those annoying people on a diet.

The Paleo diet has worked well for me in the past – but don’t worry, this blog will never be a Paleo blog – so I’m kind of going in that direction. It’s not something I can go longterm or even for every meal but I feel like going high protein, high fat, low carb is never really a bad thing.

This spaghetti squash bolognese is so good and definitely one of my favorite “diet” meals. It’s so rich that it doesn’t even feel like you’re eating something low carb. It’s got ground beef, pork, and bacon so it’s got plenty to keep it interesting.

I wasn’t a spaghetti squash fan for the longest time and then I got addicted to this Paleo Pad Thai when my husband was deployed and now I can’t get enough! I definitely recommend cooking it until it’s super soft – if it’s crunchy, I’m not eating it.

Spaghetti Squash Bolognese


1 spaghetti squash
salt & black pepper to taste
2 tablespoons butter
1 onion, diced
1 carrot, diced
1 stalk of celery, finely diced
1 clove of garlic, minced
1/2 pound ground beef
1/2 pound ground pork
4 slices bacon, chopped
1/2 cup full-fat coconut milk
3 ounces (1/2 small can) tomato paste
1/2 cup dry white wine
salt and black pepper to taste


  1. Preheat oven to 375F.
  2. Slice the spaghetti squash in half lengthwise. Scoop out the seeds and inner portion of the squash, and then sprinkle with sea salt and black pepper. Place both halves face down on a baking sheet. Roast for 35-45 minutes—until the flesh of the squash becomes soft enough that the "noodles" start to separate from each other.
  3. Scoop the "noodles" out into a separate bowl.
  4. While the squash bakes: In a large skillet over medium-high heat, melt the butter. Cook the onion, carrot, and celery until they soften just a little. Add the garlic and cook for an additional minute.
  5. Add the ground beef, pork, and bacon, and cook until no pink remains. Once the meat is done, add the coconut milk, tomato paste, and white wine and simmer over medium-low heat for 20-30 minutes or until the sauce is slightly thickened.
  6. Add sea salt and black pepper to taste before removing the sauce from the heat.
  7. Serve over the roasted spaghetti squash.




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