Print
slow cooker spaghetti squash bolognese for clean eating

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

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

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
  • 45 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
Purely Flourish is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
NOTE: These statements have not been evaluated by the Food and Drug Administration. The information on this website is not intended to diagnose, treat, cure or prevent any disease. If you are pregnant, nursing, taking medication, or have a medical condition, consult your physician before acting on any content of this website.
%d bloggers like this: