Print

Weeknight Meaty Keto Bolognese Sauce with Spaghetti Squash


  • Author: Louise Hendon
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main

Ingredients

  • 1 small spaghetti squash (approx. 3 lbs)
  • 1 lbs (450 g) ground or minced pork (or use beef, turkey, chicken)
  • 1 14.5 oz (410 g) can of diced tomatoes
  • 2 Tablespoons Italian seasoning
  • 2 Tablespoons (30 ml) coconut or avocado oil to cook the meat with
  • 2 Tablespoons (30 ml) coconut or avocado oil to cook the spaghetti squash with
  • Salt and pepper to taste
  • 1/4 cup chopped fresh parsley or basil, for garnish

Instructions

  1. Preheat your oven to 375 F (190 C).
  2. Chop your spaghetti squash in half carefully (it can be tough to chop). Rub oil and salt all over the inside of the squash and place facing down on a greased baking tray.
  3. Bake for 45 minutes (until the squash is tender). Let cool then use a fork to pull the spaghetti squash strands out.
  4. Meanwhile, prepare the meat sauce by adding oil to a large frying pan and browning the meat. Then add in the diced tomato and Italian seasoning and let simmer until the squash is ready.  Season with salt and pepper, to taste.
  5. Finally, either mix your spaghetti squash with the meat sauce or add the sauce on top of the spaghetti squash. Garnish with fresh parsley or basil.

Notes

All nutritional data are estimated and based on per serving amounts.

Net Carbs per serving: 10 g

Nutrition

  • Calories: 313
  • Sugar: 6 g
  • Fat: 19 g
  • Carbohydrates: 13 g
  • Fiber: 3 g
  • Protein: 25 g