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Spaghetti Squash Bolognese

Image of prepared Spaghetti Squash Bolognese recipe
  • prep time: 25 min
  • total time: 40 min
  • serves: 4 people
  • calories: 318 1 serving

Because we have added so many vegetables, our recipe for Spaghetti Squash Bolognese is both hearty and light at the same time and a healthier option than traditional Bolognese.  Mushrooms, carrots and spinach are cooked with the ground turkey so you are getting plenty of veggies.  To make this even better for you, the Bolognese is served over spaghetti squash instead of pasta. Spaghetti Squash Bolognese takes a little bit of effort, but the end result is so worth it.


  • 1 large spaghetti squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 1/2 pound ground turkey or ground beef
  • 8 ounces mushrooms, finely chopped (about 3 cups)
  • 2 medium carrot, peeled and finely chopped (about 1 cup)
  • 3 cloves garlic, peeled and minced
  • 1 jar (23.75 ounces) Prego® Roasted Garlic & Herb Italian Sauce
  • 4 ounces spinach, coarsely chopped (about 2 1/2 cups packed)


  • Tips

    • Recipe Note: For easier cutting, you can soften the squash by microwaving on HIGH for about 3 minutes (pierce it a few times with a sharp knife first).  Then cut in half and bake as shown.
    • Time Saving Tip: You can cook the spaghetti squash in the microwave instead of baking it.  Cut the squash in half and remove the seeds.  Place the squash halves, cut-side down, into an 11x8x2-inch microwavable baking dish.  Add water to the baking dish to 1/2 inch.  Microwave, uncovered, on HIGH for 9 minutes or until the squash is tender.
    • Serving Suggestion: Serve sprinkled with grated Parmesan cheese, chopped fresh basil or parsley.
  • Step 1

    Heat the oven to 400°F (make sure to position a rack in the middle of the oven- baking on the middle rack ensures more even heating).  While the oven is heating, line a rimmed baking sheet with parchment paper.  Cut the spaghetti squash in half lengthwise.  Scrape out the seeds.  Brush the cut sides of the squash with the oil.  Season the squash as desired.  Place the squash, cut-side down, onto the baking sheet.

  • Step 2

    Bake for 35 minutes or until the squash is tender.  While the squash is baking, season the beef as desired.  Cook the beef, mushrooms, carrots and garlic in a 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate beef.  Pour off any fat.

  • Step 3

    Stir the sauce in the skillet.  Reduce the heat to medium.  Cook for 5 minutes, stirring occasionally.  Stir in the spinach and cook just until wilted.  Cover and keep warm.

  • Step 4

    Let the squash cool for 5 minutes on the baking sheet.  Using a fork, scrape the flesh of the squash to separate into spaghetti-like strands.  Serve the squash topped with the sauce mixture.

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Made With

Calories 318
Total Fat 12 g
Sat. Fat 2.1 g
Trans Fat 0 g
Cholesterol 32 mg
Sodium 740 mg
Total Carb 41 g
Dietary Fiber 8 g
Sugar 21 g
Protein 14 g
Vitamin D 1 %DV
Calcium 12 %DV
Iron 21 %DV
Potassium 29 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.