Low Carb Spaghetti Bolognese (ready in 15 minutes!)

Love pasta but can't afford the carbs and calories? Sub them out with this delicious alternative. Spaghetti squash pairs perfectly with tomato sauce and ground beef (or meat of choice) to create a great meal to enjoy with the family, throughout the week as part of your routine meal prep or if you’re having a special guest over!

By no means are we saying that carbohydrates are bad but rather that they have a time and a place. Carbohydrates are the body’s primary fuel source and varying amounts need to be consumed for different types and amounts of exercise and activity.  Appropriate carbohydrate intake from your diet and meals around and away from exercise will always help you maximize your potential. Not sure what your carb intake should be? Click here to book in for an initial assessment with one of our amazing coaches!

Spaghetti Squash Bolognese


  • 1 large or 2 small spaghetti squash (800g of cooked strands)

  • 1 cup tomato sauce

  • 400g extra lean ground beef (can substitute ground chicken, turkey or a veggie ground for a vegan/vegetarian alternative)

  • 100g kale/spinach (about 2 cups raw)

  • Parmesan or nutritional yeast (optional)   

For the Squash:

  1. Cut the ends off the spaghetti squash, then cut the whole squash in half lengthwise

  2. Scoop out the squash innards like you're carving a pumpkin

  3. Place the two halves of the squash "face up” in the microwave and cook for 10 minutes

You can also bake the squash or cook them on the BBQ, at 425 for about 40 minutes.

  1. Check to see if the squash is soft (i.e. if you can scrape the strands of squash out like spaghetti)

  2. Once done, allow squash to cool (place squash halves in the fridge to quicken the cooling process)

  3. Once cooled, use a fork to scrape out strands of squash into a large container or bowl

  4. Once the sauce is done, mixed the squash and sauce together for a delicious meal

For the Sauce:

  1. While the squash is in the microwave, fully cook the ground meat in a large saucepan

  2. Add the chopped kale/spinach until it begins to wilt

  3. Pour tomato sauce into pan and mix well

  4. Lower the temperature of the element and allow to simmer

  5. Add to squash and serve with salt and parmesan or nutritional yeast

Macronutrient info per serving (makes 4 servings): Cals: 246 / Protein: 24g / Carbs: 18g / Fat: 8g