Spaghetti Squash Slow Cooker Bolognese

Disclosure: This post may contain affiliate links.

This is my take on slow cooker bolognese. It’s definitely not fully traditional, but it’s incredibly tasty and healthy as well. It pairs nicely with the roasted spaghetti squash noodles. This is an easy weeknight dinner or even for a special occasion.

In addition to its incredible flavor, I also love this Spaghetti Squash Slow Cooker Bolognese recipe because it is:

• Easy: All you have to do is start the bolognese in a skillet on the stovetop, then the slow cooker does the rest! For the spaghetti squash, it’s as simple as scooping out the seeds and roasting in the oven.
• Healthy: Vegetables, grass-fed beef, spaghetti squash noodles, and tons of herbs and spices to nourish the body.
• Grain-free: This pasta doesn’t contain any gluten or grains.
• Freezer friendly: You can portion out the spaghetti squash noodles and bolognese and then freeze it. I like to use reusable glass containers.

WHAT WILL YOU NEED FOR THIS SPAGHETTI SQUASH SLOW COOKER BOLOGNESE RECIPE?

• Avocado oil: A clean eating friendly oil for high heat cooking. Purchase avocado oil here.
• Vegetables: You will need a yellow onion, carrots, and celery.
• Spaghetti squash: One large spaghetti squash for delicious vegetable noodles!
• Grass-fed ground beef: One pound of grass-fed ground beef. I get high-quality organic and grass-fed meat shipped to my door with ButcherBox.
• Garlic: Lot’s of garlic makes for an incredibly tasty pasta!
• Tomato paste: It brings a lot of depth and flavor. This is the kind I use.
• Herbs and spices: Gimme all the spices! Dried basil, parsley, paprika, oregano, thyme, nutmeg, and one bay leaf.
• Crushed tomatoes: Well, you’ve got to have tomatoes in pasta! I like using fire-roasted tomatoes.
• Beef broth: Just one cup of beef broth for this recipe. I like to use beef bone broth for the extra protein and gut-healing benefits.

WANT TO TRY THIS SPAGHETTI SQUASH SLOW COOKER BOLOGNESE RECIPE?

Pin to your healthy dinner or pasta recipe board to save for later!

Find me on PINTEREST for more great recipes, and wellness tips!

If you try this recipe, tag me @purelyflourish on Instagram. I’d love to see your recreations!

Spaghetti Squash Slow Cooker Bolognese

• Author: purelyflourish
• Prep Time: 20 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 20 minutes
• Yield: 4-6 servings 1x
• Category: Dinner
• Method: Slow Cooker

Print

Pin

---

Description

This is my take on slow cooker bolognese. It’s definitely not fully traditional, but it’s incredibly tasty and healthy as well. It pairs nicely with the roasted spaghetti squash noodles. This is an easy weeknight dinner or even for a special occasion.

---

Scale 1x2x3x

Ingredients

FOR THE BOLOGNESE

• 1 tablespoon avocado oil
• 1 yellow onion, diced
• 2 medium carrots, finely diced
• 2 celery stalks, finely diced
• 1 pound grass-fed ground beef
• Sea salt and black pepper
• 4–5 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon dried basil
• 1 tablespoon dried parsley
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/8 teaspoon nutmeg
• 28 oz crushed tomatoes (I used fire-roasted)
• 1 cup beef broth (I used beef bone broth)
• 1 bay leaf

FOR THE SPAGHETTI SQUASH

• 1 spaghetti squash
• Avocado oil
• Sea salt and black pepper

TOPPINGS

• Fresh herbs like cilantro and basil, to garnish
• Parmesan cheese, to garnish

---

Instructions

FOR THE BOLOGNESE

1. Heat the avocado oil in a large skillet over medium heat. When the oil shimmers, add the onion, carrots, celery, and cook about 5 minutes or until the onions become translucent and the carrots just start to soften. Add in the ground beef, and season with a pinch of salt and pepper. Cook for another 5 minutes, or until the beef is just browned. Then add the garlic, tomato paste, basil, parsley, paprika, oregano, thyme, and nutmeg. Cook for 1-2 minutes, just to bring out the flavors.
2. Pour the mixture into a slow cooker, then add the crushed tomatoes, beef broth, and the bay leaf. Cook on high for 6 hours or low for 8 hours. Remove the bay leaf at the end.

FOR THE SPAGHETTI SQUASH

1. 30-40 minutes before the bolognese is done, preheat oven to 400 degrees F.
2. Using a sharp knife, slice the spaghetti squash in half lengthwise. Be careful doing this, spaghetti squash is very tough. Scoop out the seeds, then drizzle the inside of the spaghetti squash with avocado oil and a pinch of salt and pepper.
3. Place the spaghetti squash cut side down on a parchment-lined baking sheet and use a fork to poke holes. Roast for 30-40 minutes or until slightly browned, and fork-tender. Depending on the size of your squash, the time will vary.
4. Remove from the oven and flip the squash cut side up. When cool enough to handle, use a fork to scrape the strands of spaghetti squash noodles.

TO SERVE

1. Serve the bolognese sauce over the spaghetti squash noodles. You can do this inside the spaghetti squash itself, or portion out into bowls.
2. Sprinkle fresh cilantro or basil, and parmesan cheese on top. Enjoy!

---

---

Notes

• Always try to opt for certified USDA organic ingredients to avoid toxic pesticides and additives.

Keywords: bolognese, pasta, spaghetti squash, weeknight, slow cooker, crockpot

Recipe Card powered by