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Lamb Bolognese with Spaghetti Squash


Lamb Bolognese brings the sweet and slight gaminess of lamb combined with the rich tomato and wine sauce known as Bolognese. This meat sauce from Bologna, Italy is often paired with Ragu or Penne Pasta. Pasta is used to be a staple in my diet and certainly in Dana’s diet; it goes with the territory when you are Italian. Unfortunately, those carbohydrates are associated with blood sugar spikes and inflammation. This recipe invokes those familiar flavors and while squash won’t taste quite like pasta; it will do the trick so Dana can get her “pasta” fix.

From our kitchen to yours, Bennett


2 Medium-sized spaghetti squash, halved seeds removed
1 pound ground lamb
1 tablespoon olive oil
4 tablespoons grassfed butter
1 28 ounce can crushed tomatoes
1 6 ounce can tomato paste
1 large yellow onion, chopped
4-5 – Cloves garlic
1 cup dry red wine
2 teaspoons crushed red peppers
2 teaspoons dried oregano
2 teaspoons dried Indian coriander
4 sprigs of thyme
2 bay leaves
2 teaspoons dried rosemary
Sea salt
4 ounces of goat cheese or ½ cup heavy cream (optional if primal for creaminess)
Italian parsley and Parmesan Cheese (optional garnish depending on dietary restrictions)


Preheat Oven to 400 degrees
Cut Spaghetti Squash in half, lengthwise
Remove seeds from center and coat with olive oil and salt
Lay face down on a baking sheet and cover with foil
Put in the oven where they will roast for 50 minutes
Meanwhile, prepare the sauce, by browning the ground lamb and draining the fat
Add the butter, olive oil, onions, garlic, crushed red pepper, half the tomato paste, bay leaves, sprigs of thyme, and sauté for 5 minutes
Mix in the remaining spices including cumin, oregano, sea salt, pepper, and coriander
Add the red wine and tomatoes and simmer for 10-15 minutes
You can add the goat cheese or heavy cream now and leave it at very low heat until the spaghetti squash is ready
Remove the spaghetti squash and let it cool for about 10 minutes
Scrape out the squash with a fork and combine with sauce in bowl
Add some Italian parsley and Parmesan cheese as a topping!

Serves 4


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