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Beef Bolognese

Beef Bolognese over Roasted Spaghetti Squash

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Spaghetti Bolognese is the perfect cold weather dish: saucy, comforting, and hearty. In this Popular Recipe, we're serving the classic meaty pasta sauce over spaghetti squash instead of noodles, and finishing it all with a generous sprinkle of Parmesan cheese. You'll never look at spaghetti squash the same way!

  • Low Carb Diet
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 40g
  • Total Carb 37g
  • Total Fat 49g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • yellow onion
    • 1
    • yellow onion
  • garlic
    • 2 cloves
    • garlic
  • carrots
    • 4 ounces
    • carrots
  • spaghetti squash
    • 2 1/2 pounds
    • spaghetti squash
  • ground beef
    • 12 ounces
    • ground beef
  • red wine vinegar
    • 2 teaspoons
    • red wine vinegar
  • grated Parmesan cheese
    • 1/2 ounce
    • grated Parmesan cheese
  • chicken stock
    • 8 ounces
    • chicken stock
  • red wine
    • 1/4 cup
    • red wine
  • dried thyme
    • 1/2 teaspoon
    • dried thyme
  • tomato paste
    • 1 tablespoon
    • tomato paste
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • heavy cream
    • 8 ounces
    • heavy cream

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • aluminum foil
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse carrots and cut into ¼-inch dice. Halve squash lengthwise, then scoop out and discard seeds. Peel onion, halve, and cut into small dice. Mince garlic

  2. Roast spaghetti squash

    Roast spaghetti squash

    Line a baking sheet with foil and add squash cut-side up. Drizzle 1 tablespoon olive oil over cut sides and season with spice mix, ½ teaspoon salt, and pepper as desired. Arrange squash cut-side down and roast until tender, 25-35 minutes. Set aside until ready to use.

  3. Brown beef

    Brown beef

    While squash roasts, pat beef dry with paper towel. Heat 1 tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add beef and season with ½ teaspoon salt and pepper as desired. Cook, breaking up meat, until browned, about 5 minutes. Using a slotted spoon, transfer beef to a bowl. Discard almost all excess fat in pan, leaving behind a thin layer for the next step.

  4. Simmer Bolognese

    Simmer Bolognese

    Return pan from beef to medium-high heat with ½ tablespoon olive oil. When oil is shimmering, add tomato paste, carrots, onion, and garlic. Sauté, stirring, until softening, about 5 minutes. Return beef to pan and add wine and stock. Increase heat to high and bring to a boil, then reduce to medium high and simmer, stirring occasionally, until liquid is reduced by half, 8-10 minutes. Then, remove pan from heat and stir in red wine vinegar.

  5. Pull spaghetti squash

    Pull spaghetti squash

    Using a fork or tongs, rake roasted squash flesh to create spaghetti-like strands, raking back and forth until you've reached the outer skins. Taste and add more salt and pepper as desired, then divide between serving bowls. Discard skins.

  6. Plate Bolognese

    Plate Bolognese

    Return pan with sauce to medium-high heat, add 2 tablespoons heavy cream (save remainder for coffee!), and simmer to warm through, 1 minute more. Season with ¼ teaspoon salt and pepper. Spoon beef Bolognese over squash noodles for a classic spaghetti presentation, or gently stir squash into sauce before plating. Garnish with Parmesan and dig in!

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