Recipe: Spaghetti Squash Bolognese with carrots + parsnips

Packed with nutrients, this meal is hearty, healthy and full of flavor.

We’re using spaghetti squash as the base for this recipe, but you can totally use regular spaghetti instead if that’s your thing.

This meal will easily serve two adults, and you’ll likely end up with leftovers too.


•1 lb ground beef (preferably grass fed + organic)

•1 spaghetti squash

•2-4 rainbow carrots, chopped

•2-4 parsnips, chopped

•1/2 yellow onion, chopped

•5-6 cloves garlic, minced

•1/4 tsp each: parsley, rosemary, thyme, ground sage

•15 oz ricotta cheese (preferably grass fed + organic)

•4 tbsp butter (preferably grass fed + organic)

•15 oz tomato sauce (preferably organic + no sugar added)

Optional toppings:

•chopped green onions

•grated Parmesan cheese

•croutons (preferably homemade)


•Heat a skillet over a medium flame. Melt 2 tbsp butter.

•Add carrots, parsnips, onion and garlic to skillet. Cook for approximately 10-15 minutes, or until veggies begin to soften.

•Meanwhile, prepare the squash. Cut the squash in half lengthwise + scoop out the seeds. Add 2 tbsp water to a dinner plate or shallow glass pan + place the squash cut side down into the water. Microwave for 8-10 minutes, or until squash is soft + easily shredded with a fork.

•Add ground beef and spices to skillet. Scramble together using a spatula.

•Add tomato sauce to skillet and reduce heat to low. Simmer for 10-15 minutes to allow sauce to reduce + thicken.

•Meanwhile, carefully remove squash from the microwave (it’ll be very hot! You might want to use an oven mit). Using a fork, shred the squash into a large mixing bowl, leaving behind only the skin. Discard the skin.

•Add 2 tbsp butter + ricotta to the squash. Mix well.

•Remove skillet from flame + add contents to the squash. Mix well.

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