Stir It Up! » Blog

Masthead header

Paleo Bolognese…

Okay, this is my last spaghetti squash recipe for awhile…I promise. But, you’ll be glad I shared this one.

So I was driving home from work this past weekend, cold and starved and ready for dinner, but I knew it would likely be awhile before I could get dinner ready. Fortunately, my husband is completely awesome and had dinner ready. That was such a great surprise!! There is something to be said about a meal tasting better when you don’t make it, but regardless, it really was fantastic!! Everyone in the family loved it and Tate even had 3 helpings!

I know the pictures aren’t super pretty, and maybe it was the US Wellness Meats bacon that made this meal so special, and the fact that Scott cooked it, but we just added another new staple to our family cookbook.

Here is what you need:

  • 1 spaghetti squash
  • 2 lbs grass-fed ground beef (or 1 lb ground beef and 1 lb ground pork)
  • 8 slices thick bacon, chopped (US Wellness meats)
  • celtic salt & pepper to taste
  • 1 tbsp butter
  • 1 onion, finely diced
  • 1 stalk of celery, finely diced
  • 1 clove of garlic, grated or finely diced
  • 1 cup of canned coconut milk
  • 6 ounces tomato paste
  • 1/3 cup dry white wine

Scott said it was pretty easy to make. Start with your spaghetti squash. I think y’all have this by now, but just in case…preheat your oven to 400, cut the squash in half, scoop the seeds out, lay both halves face down and cook it for about 30 minutes or until soft.

While that is roasting, finely chop your onion and celery. Scott said this part was a little time consuming. Too bad he didn’t know to use the food processor! Anyway, then saute them in butter until they start to become soft and put aside. Then, cut your bacon into small pieces and cook until brown. Then, add the ground beef in the pan with the bacon and grease. Be sure you DO NOT drain your bacon fat. That would be a mistake! Once the meat starts to brown, add in your sauteed veggies, the spaghetti squash and the rest of your ingredients, cook for about 15-20 minutes on low and enjoy!

The kids topped theirs with Trader Joe’s Parmesan Cheese  (made with raw cow’s milk). It’s good stuff, if you do dairy! I hope y’all like it!


  • Cynthia - This is wonderful! I had some leftover tomato paste in the refrigerator from the weekend so it wasn’t quite 6 oz. I felt like I needed more but decided to use some tomato sauce that was also left over and added some Italian seasoning. It was great and I am not tired of the spaghetti squash recipes. I made the southwestern soup last week and it was a hit!ReplyCancel

  • landriav - Love hearing that y’all loved both recipes!! Awesome! And glad re the spaghetti squash. I still love it and use it all the time, I just want to be sure people aren’t wanting more variety. Thanks again for your comment Cynthia!!ReplyCancel

  • emilia - How essential is the white wine to the recipe? Can I use a little water instead?ReplyCancel

    • landriav - I’m not sure to be honest Emilia. You could use red wine I know. Or maybe even add just a little apple cider vinegar (like 1 tbsp) to get that acidic kick. Otherwise, if you just omit that, and don’t add water, I’m sure it’s totally fine! I hope you like it!ReplyCancel

Your email is never published or shared. Required fields are marked *