Imagine a low carb, scrumptious recipe that will give you your Italian fix in the most delicious and creamy way.
When I posted a picture of this dish on an instagram story (that was not even a great pic) I had several comments requesting the recipe. The good news is that it’s a pretty easy dish, as long as you have some left over bolognese sauce.
I usually make more than ample bolognese because the boys LOVE it, say it’s five stars and now that they eat lunch here several times a week, I have reasons to make it.
Personal Life Update
The twins (the boys you’ve seen my videos when they were little) are now 16 years old. This year they decided to step away from public school and do a hybrid home school program. This means they have two days a week to work in the bakery along with another one of their friends, Addison. All are in same program, and on the same mountain bike team. Their hard work and exercise deserve a real lunch at least twice a week.
Sixteenth Birthday with Friends
If this is your first time here, the twins Marshall and Ryder have been cooking in my kitchen since they were two years old, the same year I launched this blog. They have eaten almost every recipe here and have grown up around food preparation, cooking and baking. You may recognize them from early videos when they were only six years old.
When we go to restaurants, they keep a rating star system, which is a lot of fun, and they are spot on with their critiques. They give this bolognese FIVE STARS! (Although they eat this with pasta).
You can read all about bolognese at any of my several posts. My most recent post will round up all the various bolognese recipes I’ve made, and they are all great. Make anyone of them, but I’ve listed here a simple bolognese recipe. You can make double and freeze the rest if you like.
I like to use spaghetti squash instead of pasta for bolognese and that led to this delicious Italian casserole with ricotta cheese. Mix it all up, but save some bolognese and dollops of ricotta for the top.
What I Love About Spaghetti Squash Bolognese
This is Italian comfort food without too many carbs. It’s gluten free, keto friendly and delicious. It’s also good left over, makes a great post workout lunch. It’s versatile. You can use any kind of ground meat you desire, and put your own spin on it. You might not want to take the three house to make bolognese sauce (although you should), and you could use a quick stir-fried ground beef with carrot, celery, onion.
More Italian Dishes Using Spaghetti Squash
- Mushroom, Sausage Spaghetti Squash Casserole
- Three Cheese Spaghetti Squash Lasagna with Italian Sausage
- Spaghetti Squash with Shrimp, Tomatoes
- How to Make Spaghetti Squash
Spaghetti Squash Bolognese with Ricotta
- 4 cups cooked spaghetti squash (medium sized)
- 3 cups bolognese
- 1 1/2 cups ricotta cheese
- 2 tablespoons Parmesan Cheese
- 2 tablespoons freshly chopped herbs
- 2 carrots finely diced
- 1 small onion, finely diced
- 2 celery stalk, finely diced
- 1 1/2 pound ground beef
- 3/4 cup milk
- 3/4 cup white wine
- 1 cup San Marzano Tomatoes (canned)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Saute finely diced carrot, onion, in a tablespoon of butter and oil until softened, in pot. You can cook bolognese in this pot or once all ingredients are added, put in crock pot.
- Crumble ground beef into pan, stirring frequently until cooked through. Season with salt and pepper.
- Once meat is cooked, add milk. Add nutmeg.
- Once milk in incorporated and cooked down, add wine.
- Cook for ten more minutes to cook alcohol off, then add 1 cup canned San Marzano tomatoes. Mix through.
- Cook in crock pot for three hours or on top of stove. You can add a little water if bolognese gets dry. If you've used fatty meat like chuck, you might want to scoop off the extra oil.
- Mix spaghetti squash with 1 cup of ricotta cheese. Save 1/2 cup to dollop.
- Mix with 2 cups bolognese. Save one cup to add to top.
- Add remaining bolognese and ricotta cheese to over top of casserole.
- Bake until heated through about 20 minutes at 400 degrees F.
- Once out of oven, top with herbs.
- Serve with Parmesan or Pecorino Romano.
Please follow me on instagram. If you make this recipe, please tag me #spinachtiger.
If you love this recipe, please give it five stars. It means a lot. xoxo