AIP Friendly Stuffed Spaghetti Squash with Bolognese

Total time1 hr 20 min

Prep time20 min

Cook time1 hr

AIP Friendly Stuffed Spaghetti Squash with Bolognese

This is the kind of deeply satisfying, fork-twirling comfort food that proves you don't have to miss a thing when you're eating to support your immune system. The squash roasts until its flesh pulls into tender, noodle-like strands that act as the perfect vessel for a rich, slow-simmered meat sauce — no pasta required. Instead of tomatoes, the Bolognese gets its body and depth from sweet potato purée and pumpkin purée, which blend seamlessly with ground beef, aromatic vegetables, and bone broth for a sauce that's genuinely luscious. Turmeric, ginger, oregano, and thyme bring warmth and complexity without any of the nightshade-family ingredients that can be tricky on this protocol. A splash of apple cider vinegar at the end brightens everything up and gives the sauce that subtle tang you'd expect from a classic. It serves four and comes together in under an hour, making it a realistic weeknight dinner rather than a weekend project. Finish each shell with fresh basil or parsley and you've got a meal that looks impressive, tastes indulgent, and checks every box.

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt, divided

For the Bolognese

1 lb ground beef (80/20)
1 tbsp olive oil
1 medium yellow onion, finely diced
2 medium carrots, finely diced
2 stalks celery, finely diced
4 cloves garlic, minced
1 cup sweet potato purée (from about 1 medium sweet potato, roasted and mashed)
½ cup pumpkin purée
1 cup bone broth (homemade or additive-free)
1 tbsp apple cider vinegar
1 tsp dried oregano
1 tsp dried thyme
½ tsp ground turmeric
¼ tsp ground ginger
½ tsp salt

For serving

2 tbsp fresh basil, thinly sliced (optional)
2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and sprinkle with 1/4 tsp of the salt.
2
Roast the squash cut-side down (flip them over) for 35–45 minutes, until the flesh is tender when pierced with a fork and the strands pull away easily with a fork. Remove from the oven and set aside cut-side up to cool slightly.

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