Spaghetti Squash Bolognese

Posted on Nov 17, 2010 | 0 comments

This recipe was prepared by chef Andy Brooks of the Olympia Restaurant in Lindsay at the Royal Agricultural Winter Fair in 2010.

Serves: 4

Prep Time: 5 minutes

Cooking Time: 45 minutes


  • 1 spaghetti squash
  • 1 pound ground beef
  • 1 white onion, diced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • salt and pepper
  • 2 cups tomato sauce
  • 2 tablespoons oil
  • string for tying the squash


  1. Cut spaghetti squash in half and remove seeds.  Set aside.
  2. Preheat oven to 350 F.
  3. Heat oil in a frying pan.  Add diced onion and ground beef.  Cook over a medium heat.
  4. Add oregano, basil, salt and pepper to tasted.
  5. Drain off any excess fat and stuff the mixture into the squash.
  6. Tie squash halves together and place in baking pan.
  7. Bake in oven for 45 minutes or until tender.
  8. Heat tomato sauce.
  9. Remove squash from oven and remove beef mixture.
  10. Mix beef mixture into tomato sauce.
  11. Take squash out of skin and arrange on plates.
  12. Pour sauce over squash and serve.
  13. ENJOY!

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