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Spaghetti Squash Bolognese with Fennel

Total Time

55 m


A warm Italian style meal without the gluten.


4 Servings

Total Time

55 m



  • Yields: 4 Servings

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  • 1 spaghetti squash
  • 1 pound(s) ground beef
  • 2 tsp(s) Black pepper
  • 1 tbsp(s) Olive oil
  • 3 garlic, cloves
  • 2 large sweet onions, chopped
  • 1 large green bell pepper, chopped
  • 1 medium fennel bulb, chopped
  • 28 ounce(s) crushed tomatoes
  • 28 ounce(s) whole peeled tomatoes
  • 6 ounce(s) tomato paste
  • 2 tbsp(s) basil
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Spaghetti Squash:

Preheat oven 350°. Wash squash and cut a few small slits in it. Place whole squash on baking sheet and bake 45-55 minutes, until soft; allow to cool for 10-15 minutes. Cut squash, scrape out seeds and scrape squash into a bowl. Toss with a little olive oil and salt.

Bolognese Sauce: (While squash is cooking, prepare sauce)

In large pot, brown meat with 1 teaspoon of black pepper. Remove to medium bowl. Heat olive oil in same pot; add garlic, onions, green pepper and fennel. Sauté for 3-5 minutes. Onions, pepper and fennel will begin to soften. Add all other ingredients plus the meat and stir well. Bring everything to a slight boil. Cover, reduce heat and simmer 20-30 minutes. Serve over spaghetti squash.

Source: Natural Grocers 2013 Calendar

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