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Slow Cooker Spaghetti Squash Bolognese

Spaghetti squash steps in for pasta in this delicious kid-friendly, gluten-free recipe.

Serves 4
Ready in 495 mins
Prep time 5 mins
Cooking time 490 mins
469 calories per serving


> 1 small spaghetti squash
> 1 tbsp olive oil
> 1 lb 85% lean ground beef
> 3/4 cup chopped onion
> 1 (28 oz) can crushed tomatoes
> 1 tbsp minced garlic
> 1 tbsp dried oregano
> 1 cup low-fat milk
> 1/2 cup grated Parmesan


Halve the spaghetti squash lengthwise and remove the seeds. Heat oil in a skillet over medium-high heat. Add the ground beef and cook 7 min. until brown. Transfer to the bottom of a large slow cooker.
Stir onion, crushed tomatoes, garlic, oregano, and milk into the meat. Season with salt and pepper. Add the spaghetti squash on top, cut side down. Cover and cook on low for 6–8 hours.
Remove spaghetti squash and scrape the strands into a large bowl using a fork. Divide squash among 4 plates and top with Bolognese. Garnish with Parmesan cheese.

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