One of the dishes I missed most after going gluten free was a nice big bowl of spaghetti. It truly was a heartbreaking moment in my life and it took every ounce of willpower I had to turn down pasta of any kind – especially when Nonna had anything to do with it!

Life got a little easier when I wrapped my head around this thing called a “spaghetti squash” – and eventually I saw the light again once I mastered this pale yellow oval vegetable/fruit!

I’m no longer deprived of one of my favourite childhood dishes – and can eat a giant bowl of this “spaghetti” without feeling “heavy” or bloated. ‘Spaghetti Sundays’ is officially back!

Nutrition facts: spaghetti squash vs. real spaghetti …

Spaghetti squash – 10 grams of carbs/cup & 42 calories/cup & mother nature’s nutrients

Real spaghetti – 43 grams of carbs/cup & 220 calories/cup

Spaghetti squash is a great alternative if;

  • you want to lose weight (lower carbs & calories + more nutrients = weight loss)
  • you have IBS or gut issues (since gluten and grains can aggravate symptoms)
  • you have diabetes (lower carb foods = better blood sugar levels)
  • you’re following a paleo, keto or low-carb diet

Give this light, satisfying and delicious “Spaghetti” Bolognese recipe a try. It’s a ‘kiss your finger tips then toss them away from your lips’ kind of dish!

“Spaghetti” Bolognese

INGREDIENTS: (serves 2-3)
1 lb grass-fed ground beef
1 spaghetti squash
1 can/jar tomatoes (600-700 ml), pureed
2 garlic cloves (crushed)
1 tsp. dried basil or 2-3 fresh basil leaves
1 tbsp. extra virgin olive oil
Sea salt and black pepper to taste


For the spaghetti squash:

1. Cut spaghetti squash lengthwise and remove seeds with spoon.

2. Bake at 400 for 30-40 min (first 10-min bake with flesh down, then turn so skin is down for remaining time). Fork should pierce skin easily when squash is cooked. Note: Cooking time varies depending on the size of the squash. Check regularly to avoid overcooking the squash. You want the noodles to be ‘al dente’. 

3. Use a fork to scrape out the strands of squash.

Time your spaghetti squash so that it’s done cooking around the same time as your sauce, so your noodles don’t cool.

For the Bolognese Sauce:

1. In a sauce pan, sauté garlic and dried basil in olive oil over medium heat (2 min). If you are using fresh basil, add basil leaves in after step 2.

2. Add tomatoes and bring to a light boil for 5 min. Add salt to taste.

3. Bring to medium-low heat and let simmer for 45 min.

4. In a separate pan, cook ground beef over medium heat (10-15 minutes). Add salt and pepper to taste.

5. Add tomato sauce into pan with beef and let ingredients cook together over medium-low heat for a few minutes.

6. Place bolognese sauce on top of spaghetti squash and enjoy!

Leave me a comment below if you love this dish as much as I do!


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