Spaghetti Squash Spaghetti Ragu

Transform your weeknight dinner routine with this irresistible Spaghetti Squash Spaghetti Ragu—a low-carb twist on the classic Italian comfort dish! Roasted spaghetti squash serves as the perfect gluten-free substitute for traditional pasta, offering a tender, noodle-like texture that pairs beautifully with the hearty and robust ragu sauce. Made with a flavorful blend of ground beef and pork, aromatic garlic and onions, and a simmered medley of crushed tomatoes, tomato paste, and optional red wine, this sauce is deeply satisfying and brimming with cozy, homemade flavors. Finished with a sprinkle of freshly grated Parmesan and a fragrant parsley garnish, this dish is as wholesome as it is elegant. Perfect for meal prep or a family-friendly dinner, this recipe combines the ease of roasted squash with the indulgent richness of a classic ragu, creating a guilt-free dish you’ll crave again and again.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 2 medium (about 3 lbs each) Spaghetti squash
• 2 tablespoons Olive oil
• 1 medium (chopped) Yellow onion
• 3 minced Garlic cloves
• 1 pound (85% lean preferred) Ground beef
• 0.5 pound Ground pork
• 28 ounces (1 can) Crushed tomatoes
• 2 tablespoons Tomato paste
• 0.5 cup (optional) Red wine
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 0.5 teaspoon (optional) Crushed red pepper flakes
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 0.25 cup (grated, for serving) Parmesan cheese
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

Drizzle 1 tablespoon of olive oil over the cut sides of the squash and season with a pinch of salt and pepper.

Step 4

Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil.

Step 5

Roast in the preheated oven for 40-50 minutes, or until the flesh is tender and easily shred into strands with a fork. Remove from the oven and let it cool.

Step 6

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium heat.

Step 7

Add the chopped onion and cook for 3-4 minutes, until softened and translucent.

Step 8

Stir in the minced garlic and cook for another minute until fragrant.

Step 9

Add the ground beef and ground pork to the skillet, breaking it up with a wooden spoon. Cook until the meat is browned and fully cooked through, about 7-8 minutes. Drain excess grease if necessary.

Step 10

Stir in the crushed tomatoes, tomato paste, red wine (if using), oregano, basil, red pepper flakes (if using), salt, and pepper.

Step 11

Lower the heat to a simmer and let the sauce cook for 20-25 minutes, stirring occasionally, until thickened and flavors are combined.

Step 12

Use a fork to shred the cooled spaghetti squash into noodle-like strands and transfer to a serving platter or plate.

Step 13

Spoon the ragu sauce generously over the spaghetti squash.

Step 14

Sprinkle grated Parmesan cheese on top and garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(4535.9g)

Amount per serving	% Daily Value*
Calories	3722.4

Total Fat 241.0g	0%
Saturated Fat 78.4g	0%
Polyunsaturated Fat 26.6g
Cholesterol 601.9mg	0%
Sodium 6821.0mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 52.6g	0%
Total Sugars 99.4g
Protein 170.7g	0%

Vitamin D 0IU	0%
Calcium 1125.3mg	0%
Iron 26.5mg	0%
Potassium 6618.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.3%

Protein: 18.1%

Carbs: 24.6%