Spaghetti Squash Bolognese

Smart Cookie Score ●●●●○

ⓘ feeds 2 human beings

A cozy, low-calorie take on pasta night — savory meat sauce over tender roasted spaghetti squash for that “real dinner” feeling without the carb crash.

Flavor Profile Hearty

Rich tomato flavor with warm spices and satisfying bite from the squash.

Macros

• Calories: 375 calories

• Protein: 32g

• Carbs: 14g

• Fat: 20g

• Fiber: 5g

• Net Carbs: 9g

Optional:

• Add a spoonful of ricotta or light mozzarella on top

• Use ground chicken or lentils instead of turkey

• Garnish with fresh basil or chili flakes

Ingredients

• 1 small spaghetti squash (about 2 lbs)

• 8 oz lean ground turkey or beef

• 1/2 cup chopped onion

• 2 garlic cloves, minced

• 1 cup crushed tomatoes

• 1/2 tsp dried basil

• 1/2 tsp dried oregano

• Salt & pepper, to taste

• 1 tsp olive oil

• 1 tbsp grated Parmesan (optional)

Instructions

Roast the Squash
Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and remove seeds. Brush with olive oil, season lightly, and place cut side down on a baking sheet. Roast for 35–40 minutes, or until tender. Scrape into strands with a fork.

Make the Bolognese
In a skillet over medium heat, sauté onion and garlic until soft. Add ground meat, cook until browned. Stir in crushed tomatoes, basil, oregano, salt, and pepper. Simmer for 8–10 minutes.

Combine & Serve
Divide spaghetti squash between two bowls. Top with meat sauce and optional Parmesan. Serve warm.