Slow-Simmered Bolognese over Spaghetti Squash
A rich, wine-deepened Bolognese ladled over roasted spaghetti squash. Meal-prep gold — the sauce only gets better on day two.
By Keto Kitchen Hub Editorial · Published June 30, 2026
- Prep
- 15 min
- Cook
- 90 min
- Total
- 105 min
- Servings
- 6
- Net Carbs
- 9 g
Instructions
- 1
Preheat oven to 400°F (200°C). Halve squash lengthwise, scoop seeds, rub cut side with oil and salt, and roast cut-side down 40–45 minutes until strands separate easily with a fork.
- 2
Meanwhile, brown beef and pork in a heavy pot over medium-high heat until deeply caramelized, about 10 minutes. Drain excess fat if needed.
- 3
Add onion and cook 6 minutes until soft. Stir in garlic and tomato paste; cook 2 minutes until brick-red.
- 4
Deglaze with wine (or 1/4 cup broth). Add crushed tomatoes and Italian herbs. Reduce heat and simmer, uncovered, 45–60 minutes.
- 5
Stir in heavy cream in the last 5 minutes.
- 6
Fluff squash into strands with a fork. Plate strands, ladle sauce over, and finish with parmesan and torn basil.
Nutrition (per serving)
- Calories
- 460
- Fat
- 32 g
- Protein
- 28 g
- Total Carbs
- 12 g
- Fiber
- 3 g
- Net Carbs
- 9 g
Values are estimates calculated from typical ingredient databases. See our disclaimer.
Storage
Sauce keeps 5 days refrigerated and freezes for 3 months. Store squash separately.
Expert tips
- The long simmer is what makes it taste restaurant-quality — don't rush it.
- A parmesan rind added while simmering deepens umami.
Frequently asked questions
+Is spaghetti squash truly keto?
In moderation. A 1-cup serving has about 7 g net carbs — reasonable if you're mindful of your daily total.
+Can I use only beef?
Yes. Pork adds richness but beef alone works.
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