Spaghetti Squash Bolognese

Spaghetti Squash Bolognese

Valerie Leung

This recipe is great for the fall when the winter squashes are in season! It takes a spin on one of my all-time classic recipes, spaghetti bolognese while still offering a similar texture to a pasta dish. I love making this when I am in need of a quick dinner for myself or my family during the week!

Recipe adapted from Michael Chiarello.

Ingredients (serves 2)

  • 1 spaghetti squash
  • ⅓ cup olive oil
  • Salt
  • Ground black pepper
  • 2 cups of store-bought marinara sauce
  • Optional: herbs for garnish


  • Baking tray
  • Chopping board
  • Knife
  • Spoon
  • Fork
  • Oven (or airfryer)
  • Pan

Spaghetti Squash Bolognese


  • Preheat the oven or set your airfryer to 400 degrees F
  • Split the squash in half and scrape out seeds with a spoon. Line a baking sheet with aluminum foil. Season the squash with olive oil, salt, and pepper. Place cut-side face down and roast for 30 to 40 minutes until the squash is soft. Take out the squash and let rest until cool enough to handle.
  • While the squash is cooling down, heat the marinara sauce in a pan.
  • Use a fork to scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the marinara sauce. Serve and enjoy.
  • Note: for extra protein, add your own ground meat to the sauce for a heartier taste. Also great to serve with fall veggies like roasted broccoli and sauteed kale!