This Quick and Easy 30-Minute Spaghetti Squash Bolognese is perfect for healthy weeknight dinners. The combination of its flavorful meat sauce and perfectly roasted “al dente” spaghetti squash is incredible. It’s dairy-free (without the cheese, of course), Whole30, paleo, and gluten free! It's the perfect meal prep recipe and the leftovers are delicious!

Quick and Easy 30-Minute Spaghetti Squash Bolognese

INGREDIENTS

• 1 medium spaghetti squash (about 8 inches)

• 1 cup of water

• 1 pound ground beef

• 1 large onion, chopped

• 1 medium green pepper, chopped

• 1 teaspoon garlic powder

• 2 teaspoons dried basil

• 1 teaspoon dried oregano

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon chili powder

• 1 can (28 ounces) tomato puree

• 1 cup grated parmesan cheese

INSTRUCTIONS

1. Preheat oven to 375° F.

2. Slice the squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake for 20-30 minutes, or until easily pierced with a fork.

3. Meanwhile, brown the beef in a large skillet. Add the onion, green pepper, herbs and seasonings. Saute until onion is transparent. Stir in the tomato puree. Cover and cook over low heat, stirring occasionally.

4. Scoop out the squash, separating the strands with a fork. Just before serving, stir in the parmesan cheese into the meat sauce. Serve the sauce over the spaghetti squash and enjoy!

If you make this 30-Minute Spaghetti Squash Bolognese, be sure to leave a comment and/or like this recipe! And of course, if you do make this recipe, don't forget to also tag me on Instagram!