Spaghetti Squash Bolognese – your favorite pasta dish made healthier! Rich paleo bolognese on top of spaghetti squash noodles – you won’t even miss the pasta!
If I had to pick my last meal, this would be it.
I know. Spaghetti squash? Really, Amanda?
But, like, there’d also be some Twizzlers and VooDoo Zapp’s and definitely a Coke or 7 so don’t think spaghetti squash is it for me.
But this is my absolute favorite real food ever.
I always forget how much I love it until I decide to buckle down and do some meal prep to keep us on track and then I make it every week because we become obsessed with it and end up trying to hide the last serving from each other.
Because, marriage is fun.
Spaghetti Squash Bolognese!
So. It’s a lot of meat. Bacon, ground beef, ground pork. But that’s really all there is to it. It’s just veggies (I tend to double the carrots to bulk it up a little more), tomato paste, and coconut milk. And then you serve it over spaghetti squash noodles or if you have more carbs to play with, spiralized sweet potato noodles are so good with it.
It took me awhile to get used to spaghetti squash noodles but just don’t go into it thinking it’s going to taste like pasta. It’s not pasta – it’s still a veggie but it works perfectly with this super rich paleo bolognese.
If you can find a paleo-friendly sausage or turkey sausage, I suggest using that instead of the ground pork since it’s already seasoned and everything but if you can’t find it, no big deal. Just use the ground pork and add more some Italian seasoning or crushed red pepper flakes or whatever.
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- 4 slices bacon, diced
- 1 pound lean ground beef
- 1 pound ground pork, or paleo-friendly turkey sausage
- 1 teaspoon ghee
- 1 white onion, diced
- 1 ½ cups diced carrots
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 cup chicken broth
- 1 6 ounce can tomato paste
- 1 cup full fat coconut milk
- salt and pepper to taste
- spaghetti squash, for serving
- In a large stock pot over medium-high heat, cook bacon until almost cooked. Add ground beef and sausage and cook, breaking apart, until cooked almost no pink remains. Drain and set aside.
- In the same pot, add the ghee, onion, and carrots and cook until the onion just starts to soften. Add garlic and cook until fragrant, about 30 seconds. Stir in Italian seasoning, chicken broth, tomato paste, coconut milk, salt and pepper, and the meat. Simmer until thickened. Serve over cooked spaghetti squash noodles or spiralized sweet potato noodles.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 38gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 160mgSodium: 610mgCarbohydrates: 22gFiber: 5gSugar: 10gProtein: 50g