Baked Spaghetti Squash Boat with Bolognese

Baked Spaghetti Squash Boat with Bolognese

Spaghetti squash goes from being very crunchy to overcooked very quickly, so keep an eye on it as it gets close to being done. The best way to check is to gently flip over the squash and test it with a fork. It should be like al dente pasta (crunchy but cooked through). Serve sauces like my bolognese right inside the squash or, for a more elevated meal, pull the squash with a fork or a large spoon to preserve the strands and serve in bowls. 


This is a recipe that you can make with any ground meat like beef, turkey, chicken, or lamb. You can also make this vegetarian by adding lentils (black or French lentils have the best texture and usually cook within 30 minutes). This is delicious with a green side salad or when tossed with extra greens like chopped kale or baby spinach during the last five minutes of cooking.


Baked Spaghetti Squash Boat with Bolognese

Makes: 4 to 6 servings 


1 spaghetti squash 

1 Tbsp. olive oil

1/8 tsp. sea salt 

3–5 cranks of freshly ground pepper



1 pound ground meat, beef, chicken, lamb, or turkey

1 Tbsp. olive oil

1 medium onion, medium diced

1 medium carrot, medium diced

1 rib of celery, medium diced

1 garlic cloves, left whole or smashed

1 Tbsp. apple cider vinegar

1 tsp. dried oregano

1 bay leaf

1 28-ounce can pureed tomatoes 

1 cup filtered water 

1 Tbsp. coco aminos  

1 tsp. fine sea salt, divided 

5–7 cranks of freshly ground pepper



  • Preheat the oven 400°F.

  • Cut the squash in half lengthwise, scrape out the seeds and drizzle with the olive oil, and season with salt and pepper.

  • Place the squash on a parchment-lined rimmed baking sheet with the skin side up (cut side down). 

  • Cook until tender. You should be able to slide a fork or knife in easily after 45 minutes to an hour. 

  • Stuff with desired filling.

  • Store leftovers in the fridge for three to five days.



  • Add 1 Tbsp. of olive oil to the pan and cook the onion, carrot, celery, and garlic for three to five minutes on medium-high heat. Add the apple cider vinegar and cook until it reduces about two minutes. 

  • Add ground meat and oregano and stir to break up the meat into small pea-size chunks. 

  • Add the pureed tomatoes, water, and coco aminos. Season with salt and pepper. 

  • Simmer on medium-low heat for 25 to 35 minutes and serve over the spaghetti squash.


Store leftovers in the fridge for up to five days or freeze for up to three months.


FAMILY NOTE: Serve the bolognese with pasta like spaghetti or pasta shapes like rigatoni. It’s also delicious with quinoa and crusty bread.


Recipe developed for SWW by Carla Contreras