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Beef Bolognese

Beef Bolognese over Roasted Spaghetti Squash

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Recipe Details

Story

Roasted spaghetti squash can be pulled into strands that are just destined for Italian food! With a swap for pasta, this spaghetti squash Bolognese feels a bit lighter yet veggie-heavy, with no gluten ingredients. There's still plenty of Parmesan to deliver on the universal cold-weather craving for a mountain of "noodles."

Tags

Quick facts

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
By Chef Suzanne

By Chef Suzanne

Nutritional info

Ingredients & Equipment

What we send

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

What You’ll Need

  • aluminum foil
  • baking sheet
  • 10" medium high-sided pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450ºF. Peel onion, halve, and cut into small dice. Mince garlic. Rinse carrot and cut into ¼-inch dice. Halve squash lengthwise. Scoop out and discard seeds. Pat beef dry with paper towel.

  2. Roast Spaghetti Squash

    Roast Spaghetti Squash

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

  3. Brown Beef

    Brown Beef

    While spaghetti squash roasts, 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, until browned, about 5 minutes. Using a slotted spoon, transfer beef to plate, discarding any fat in pan.

  4. Simmer Bolognese

    Simmer Bolognese

    Wipe pan from beef clean and add ½ tablespoon olive oil over medium-high heat. When oil is shimmering, add onion, garlic, and carrot. Sauté until softening, about 5 minutes. Add tomato paste and cook, stirring, until fully combined, 1 minute more. Return beef to pot and stir in chicken stock and red wine. Increase heat to high and bring to a boil, then reduce heat to medium high and simmer until liquid is reduced by half, 8-10 minutes.

  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, and place in a medium bowl. Taste and add more salt and pepper as desired.

  6. Plate Bolognese

    Plate Bolognese

    Stir heavy cream into Bolognese and simmer over medium-high heat until warmed through, about 1 minute more. Remove from heat and season with ¼ teaspoon salt and pepper as desired. 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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