Serves 4

Prep time 15 min

Cook time 35 min


2 medium (3 lb. each) spaghetti squash, halved lengthwise and seeded

4 Tbsp. olive oil, divided

1 cup chopped yellow onion

1 cup chopped carrots

1/2 cup chopped celery

2 cloves garlic, minced

1/4 to 1/2 tsp. red pepper flakes, to taste

1 lb. lean ground beef

1 tsp. salt

2 cups College Inn® Reduced Sodium Beef Bone Broth

1 can (28 oz.) Contadina® Crushed Tomatoes

Optional Toppings

Grated Parmesan

torn fresh basil leaves


  1. Preheat oven to 425°F. Brush cut sides of squash halves with 2 Tbsp. oil. Place cut sides down on two rimmed baking sheets lined with parchment paper and roast about 35 minutes, until tender when pierced with a fork (larger squash may take 45 minutes). Turn halves over for at least 5 minutes before serving to allow steam to evaporate.

  2. Meanwhile, heat remaining 2 Tbsp. oil in a large saucepan over medium-high heat. Add onions, carrots, celery, garlic and red pepper flakes. Reduce heat to medium and cook 5 minutes, stirring frequently, until onions have softened. Add beef and salt; cook 3 to 4 minutes over medium-high, breaking meat into crumbles with a wooden spoon. Add broth; bring to a simmer over high heat. Cook about 10 minutes, until broth just barely covers the meat. Stir in tomatoes and simmer 8 to 10 minutes, stirring occasionally, until thickened.

  3. To serve, spoon 1 to 1 1/2 cups bolognese into each squash half. Top with Parmesan and basil.

To cut spaghetti squash in half more easily, place a towel beneath it to prevent rolling and cut the ends off. Sit the squash on one of the cut ends, then slice in half lengthwise.

To make only 2 servings, roast 1 squash and freeze the remaining 2 1/2 to 3 cups sauce for the next time. To defrost, heat in a microwave on 50% power for 5 minutes; stir and continue to microwave in 30 second increments until completely thawed and hot (165°F).

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