Lean & Green Healthy Spaghetti Squash Bolognese
Spaghetti squash is a truly remarkable thing and coupled with the high protein, low-calorie bolognese sauce you'll be amazed. The entire family is bound to love the Spaghetti Squash Bolognese recipe and the great thing is you'll be staying on plan!
About Chris Sloan
My name is Chris Sloan and I, like so many others, struggled with my weight for years, not realizing the toll being overweight was taking on my body. At the beginning of 2021, I began to take my weight loss efforts seriously and have lost 75 lbs so far on the plan. It's been amazing, and while my journey isn't over, I'm well on my way!
When I started, I had a hard time finding the top 5 and 1 recipes, so I was so inspired to build this website to help compile some of what I felt are the best recipes around. I'm happy to share it with you as well!
For those new to the plan, weighing your food is an integral part of the program; it's one of the critical elements. If you want to be successful, you need to ensure that each meal has been weighed according to the guidelines. And we're not talking about "close enough." We mean EXACTLY those amounts! So forget about using a measuring cup or even eyeballing it—you need a food scale!
We've worked hard to make sure that all recipes listed are approved for the plan.
The recipes on this site are intended for those on plan; however, they can easily be adapted to a low-carb or keto lifestyle. If you are following a ketogenic or low-calorie diet, you can enjoy many recipes found here to help keep you on track for your weight loss efforts.
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Helpful Cooking Utensils
- 1 medium Spaghetti Squash Halved
- 1/2 tsp Salt (optional)*
- 11/4 lbs Lean Ground Beef
- 1 cup Diced Tomatoes Diced
- 2 stalk Scallions Minced
- 1 cup Water
- 1 tbsp Paprika
- 1/2 tsp Salt (optional)*
- 1/2 tsp Black Pepper
- 2 tbsp Low-fat Parmesan Cheese
- Preheat oven to 400*F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Bake spaghetti squash with the cut side facing down on a baking sheet for about 30 minutes, or until the flesh of the squash can be easily shredded with a fork. When the squash is finished, remove from the oven and scrape the flesh out with a fork into a bowl. Measure out 3 cups and reserve any extras for another meal. Add 1/4 teaspoon of salt (optional) and the basil leaves to the 3 cups of spaghetti squash, and mix to combine.
- While the squash is cooking, combine the ground beef with the tomatoes, scallions, water, paprika, pepper, and 1/4 teaspoon of salt into a pot. Bring to a boil over medium-high heat, stirring constantly. Once the mixture begins to boil, reduce the heat to a medium-low and simmer for about 30 minutes.