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Roasted Spaghetti Squash Bolognese

30

2

Mesquite

Start off the New Year strong with this healthy spin on spaghetti. Spaghetti squash is given the mesquite wood-fired treatment and topped with a homemade beef bolognese sauce. You won't miss the noodles on this one.

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  • 4 Tablespoon (1/2 stick) unsalted butter

  • 4 Tablespoon Olive oil

  • 2 Medium yellow onions, chopped

  • 4 stalks celery, chopped

  • 2 Medium carrots, chopped

  • 3 cloves garlic, minced

  • 2 Pound ground beef

  • 2 Tablespoon tomato paste

  • 1 Cup dry white wine

  • 1 Cup whole milk

  • 1 1/2 Cup canned tomatoes

  • 1 Teaspoon fresh thyme

  • 1/8 Teaspoon ground nutmeg

  • 1 1/4 Teaspoon Salt

  • 1/2 Teaspoon Pepper

  • Freshly grated parmesan, for serving

  • Chopped parsley, for serving

Spaghetti Squash

  • 1 (2 lb) spaghetti squash, halved, seeds removed

  • 2 Tablespoon Olive oil

  • 1/2 Teaspoon Kosher salt

  • 1/4 Teaspoon Pepper

  • 1

    When ready to cook, set the Traeger temperature to 300 °F and preheat with the lid closed for 15 minutes.

    300 ˚F

  • 2

    In a medium Dutch oven over medium-high heat, heat the butter and olive oil. Add the onion and sauté until translucent. Add the celery, and carrots, and cook until softened, 5-10 minutes. Add the garlic and cook until fragrant, 30 seconds. Add the ground beef and cook until browned through, breaking it up into smaller pieces as it cooks.

    • 4 Tablespoon (1/2 stick) unsalted butter

    • 4 Tablespoon Olive oil

    • 2 Medium yellow onions, chopped

    • 4 stalks celery, chopped

    • 2 Medium carrots, chopped

    • 3 cloves garlic, minced

    • 2 Pound ground beef

  • 3

    Stir in the tomato paste and cook until the color changes from red to rust. Pour in the wine and simmer until it is reduced by half. Add in the milk, tomatoes, thyme, nutmeg, salt, and pepper, and bring to a simmer.

    • 2 Tablespoon tomato paste

    • 1 Cup dry white wine

    • 1 Cup whole milk

    • 1 1/2 Cup canned tomatoes

    • 1 Teaspoon fresh thyme

    • 1/8 Teaspoon ground nutmeg

    • 1 1/4 Teaspoon Salt

    • 1/2 Teaspoon Pepper

  • 4

    Cover the pan and transfer directly to the grill grates. Close the lid and cook for 2 hours, stirring occasionally. If the sauce begins looking dry, add 1/2 cup water as needed until the 2-hour mark has been reached.

    300 ˚F

  • 5

    During the last hour of cooking, roast the squash. Split the squash length-wise and drizzle with olive oil. Season the interior with salt and pepper and place cut-side up on a foil-lined baking sheet. Place the baking sheet directly on the grill grates, next to the sauce and cook the squash until the flesh is tender and begins to shred and pull away from the skin.

    300 ˚F

    • 1 (2 lb) spaghetti squash, halved, seeds removed

    • 2 Tablespoon Olive oil

    • 1/2 Teaspoon Kosher salt

    • 1/4 Teaspoon Pepper

  • 6

    Remove the bolognese sauce and squash from the grill. When ready to serve, using a fork, pull the flesh from the skin of the squash and shred into spaghetti strings. In the middle of a bowl pile the squash, and top with bolognese sauce. Finish with freshly grated Parmesan and chopped parsley. Enjoy!

    • Freshly grated parmesan, for serving

    • Chopped parsley, for serving

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