Low Sodium Paleo Bolognese over Spaghetti Squash

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Low Sodium Paleo Bolognese over Spaghetti Squash

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the spaghetti squash

1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
Spaghetti Squash Organic Spaghetti Squash Delta Fresh Spaghetti Squash Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash
See all
2 tbsp olive oil, divided
salt and pepper, to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the Bolognese

1 lb ground beef (80/20)
½ lb ground pork
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 can (28 oz) crushed tomatoes
½ cup chicken broth
1 tbsp red wine vinegar
1 tsp dried oregano
½ tsp dried thyme
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the spaghetti squash halves cut-side up on a large rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with salt and pepper.
2
Roast the squash cut-side down for 40–45 minutes, until the flesh is tender and a fork pierces through without resistance and the strands pull away easily from the skin.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!