Spaghetti Squash With Quick Bolognese

Roasted spaghetti squash delivers the comfort of pasta night without the carbs, while Pre's 95% Lean Ground Beef builds a rich, deeply flavorful sauce. The grass-fed beef brings clean protein and no excess fat to drain—just pure beef flavor simmered into a silky sauce. This is the weeknight version of bolognese, built for the home cook and meal-prep minded.

Total Time: 1 hour

Servings: 6

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Spaghetti Squash Bolognese Ingredients

• 1 pound Pre 95% Lean Ground Beef

• 2 tablespoons extra-virgin olive oil

• 1 medium carrot, grated

• 4 ribs celery, diced

• 1 medium yellow onion, finely diced

• 1 pound ground pork

• 1 24-ounce jar store-bought marinara

• 2 teaspoons kosher salt, divided

• 3/4 teaspoon black pepper

• 1/2 cup heavy cream

• 1 large spaghetti squash

• 1 teaspoon olive oil

• Freshly grated parmesan cheese

• 1/4 cup fresh basil, chopped

Instructions

1. Preheat oven to 400º F. Line a baking sheet with parchment paper. Cut the squash in half lengthwise and scoop out the seeds and strings. Brush the inside of the squash with the olive oil and sprinkle with 1 teaspoon of the salt and 1/4 teaspoon of the black pepper.

2. Place squash cut side down on the baking sheet and roast in the preheated oven for 50-55 minutes, until the squash easily shreds when lifted with a fork.

   
   

3. While the spaghetti squash is roasting, heat the olive oil in a large saucepan over medium heat. Add the carrots, celery, and onion and cook, stirring, until just tender, about 4 minutes. (Why: building flavor from the base aromatics before adding the beef ensures a well-rounded sauce.)

   
   

4. Add the ground beef and ground pork and cook, breaking up the meat with a spoon, until meat is browned, about 7 to 8 minutes.

   
   

5. Stir in the marinara sauce, remaining salt, and pepper and simmer, stirring occasionally, for about 30 minutes, or until the sauce thickens. (Why: extended simmering allows flavors to meld and excess liquid to evaporate, creating a concentrated sauce.)

   
   

6. Stir in the heavy cream and remove from heat.

   
   

7. Use a fork to scrape the "spaghetti" strands from the squash and place on a large rimmed platter. Ladle the spaghetti squash bolognese over the squash.

   
   

8. Top with freshly grated parmesan and fresh basil.