Baked Spaghetti Squash Bolognese

5 from 7 votes
Course Dinner
Cuisine European
Servings 2 people
Calories 294 kcal


  • 1 piece small Spaghetti Pumpkin
  • 200 g Minced beef lean
  • 1 Can Chopped tomatoes
  • 1 tbsp Tomato paste
  • 2 tbsp Italian herbs
  • 2 tsp Olive oil
  • Salt
  • Pepper
  • Garlic powder
  • Sugar
  • 4 tbsp Grated cheese 30% fat in dry matter


  • Preheat the oven to 200 ° C.
  • Cut the pumpkin in half lengthways and remove the seeds and fibers. Brush the halves with a teaspoon of olive oil, season with salt and pepper. Place on a baking sheet with baking paper and cook in the oven for about 30 minutes (depending on the size of the pumpkin, it may take a little longer, just use a fork to check whether the pumpkin is soft).
  • In the meantime, prepare the Bolognese: heat the second teaspoon of olive oil in a pan or small saucepan, fry the minced meat in it until it changes color. Add the tomato paste and a pinch of sugar and fry briefly. Now add the canned tomatoes, salt, pepper and garlic and simmer for about 10 minutes over low heat. Finally add the herbs, switch off the stove and leave to stand with the pot covered.
  • Take the pumpkin halves briefly out of the oven, fill the Bolognese into the halves, sprinkle with cheese and put back in the oven until the cheese runs and turns a nice gold color.


Serving: 100gCalories: 294kcalCarbohydrates: 2.2gProtein: 12.5gFat: 26.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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