Gluten-free, low-carb, high-protein, and make-ahead friendly—because busy people deserve delicious food without the carb coma.
When it comes to comfort food, bolognese is the ultimate go-to. But traditional versions often come with a heavy dose of carbs and a serious food coma. That’s where this Bolognese Moroccan-style with Spaghetti Squash comes in. This dish brings all the deep, savory flavors of classic bolognese but swaps out the usual pasta for spaghetti squash, keeping it lighter while still being just as satisfying. Whether you’re looking for a vegetable bolognese, a way to enjoy spaghetti with spaghetti squash, or just an easy, nutrient-packed meal, this recipe has you covered.
Spaghetti squash is the perfect alternative to traditional noodles, offering a subtly sweet, slightly crunchy base that pairs beautifully with the rich, aromatic sauce. The bolognese itself is infused with Moroccan-inspired spices like cumin, coriander, and cinnamon, elevating it beyond your standard tomato-based meat sauce. If you’re someone who likes to meal prep, this recipe is a total game-changer—it stores well in the fridge and freezes like a dream, making for easy, stress-free dinners throughout the week.
More reasons to love this:
Another reason to love this recipe? It’s an excellent way to get more vegetables into your meals without sacrificing comfort or flavor. The sauce is packed with onions, carrots, celery, and garlic, adding both depth and nutrients to every bite. Let’s not forget the health benefits—spaghetti squash is naturally gluten-free, low in calories, and full of fiber, making it a great choice for anyone looking to keep things balanced while still indulging in a delicious, hearty meal.
So if you’re tired of the same old dinner routine and looking for something flavorful, nourishing, and easy to make, this bolognese spaghetti squash recipe is exactly what you need. One bite, and you’ll wonder why you haven’t been making it this way all along.
✨The Moroccan Spice Magic ✨
This recipe elevates classic Bolognese by adding warm, fragrant Moroccan-inspired spices:
- Cumin & Coriander: Earthy, slightly citrusy, and essential to Moroccan cuisine.
- Cinnamon: Brings warmth and depth—trust me, it works.
- Red Pepper Flakes: A subtle heat to balance the richness.
Together, they create a sauce that’s comforting, slightly exotic, and anything but basic for this Bolognese Moroccan-style with Spaghetti Squash recipe.
Ingredients You’ll Need
Lamb Bolognese:
- 2 tbsp extra virgin olive oil
- 1 medium onion, finely minced
- 1 medium carrot, shredded
- 3 celery stalks, minced
- 2 garlic cloves, minced
- 2 lbs ground lamb (or 80/20 ground beef)
- 1 ½ tsp kosher salt
- ½ tsp freshly cracked black pepper
- 1 (24 oz) jar high-quality marinara
- 2 tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp ground cinnamon
- ¾ tsp red pepper flakes
- ½ cup full-fat coconut milk or heavy cream
- Optional: Freshly grated parmesan for serving
Spaghetti Squash:
- 2 large spaghetti squash
- 2 tsp extra virgin olive oil
- Sea salt to taste
How to Make It
Step 1: Prep the Spaghetti Squash
- Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper.
- Slice the squash widthwise into 1 ½-inch rings (trust me, this hack makes it cook evenly!).
- Scrape out the seeds, brush lightly with olive oil, and sprinkle with sea salt.
- Roast for 30-35 minutes, flipping once. Cool, then use a fork to separate the strands.
Step 2: Make the Bolognese
- Heat olive oil in a large saucepan over medium heat. Sauté onion, carrot, celery, and garlic for 4-6 minutes until fragrant.
- Add ground lamb, breaking it apart with a wooden spoon. Brown for 8 minutes.
- Stir in marinara, cumin, coriander, cinnamon, and red pepper flakes. Simmer for 30 minutes.
- Remove from heat, stir in coconut milk or heavy cream.
Step 3: Assemble & Serve
Spoon the rich, flavorful bolognese over spaghetti squash strands. Top with grated parmesan (if you’re not dairy-free) and enjoy every bite!
Recipe Swaps & Customizations
Because options are always good…
Not Into Squash? Serve over zucchini noodles, cauliflower rice, or (gasp!) actual pasta.
Protein Swap: Use ground beef, turkey, or chicken for a different flavor.
Spice Level: Skip the red pepper flakes if serving spice-sensitive eaters.
Make It a Meal Prep Win: Double the sauce and freeze half for an easy future dinner.
Storing & Reheating
Reheating: Warm on the stovetop or microwave, adding a splash of water if needed.
Fridge: Store in airtight containers for up to 4 days.
Freezer: The sauce freezes like a dream—just thaw and reheat!
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Why This Recipe Works for a Busy Life
Finding time to cook nourishing meals isn’t always easy, especially when juggling a packed schedule. This Bolognese Moroccan-style with Spaghetti Squash fits seamlessly into any routine—it’s easy, nourishing, and doesn’t sacrifice flavor for health.
So next time you’re staring at the fridge wondering what’s for dinner, Moroccan Lamb Bolognese is here to save the day. Make it once, and it’ll be a repeat favorite.
Frequently Asked Questions
Can I make this recipe vegetarian?
Absolutely! Swap the ground lamb for lentils or a plant-based meat substitute, and use vegetable broth in place of coconut milk or cream.
What’s the best way to cut spaghetti squash?
Slicing it widthwise into rings instead of lengthwise makes it cook more evenly and creates longer, spaghetti-like strands.
Can I use a different type of squash?
Yes! Butternut squash noodles or zucchini noodles are great alternatives if spaghetti squash isn’t available.
How can I make this dish even spicier?
Add extra red pepper flakes or a pinch of cayenne pepper to amp up the heat.
Can I prepare this ahead of time?
Both the sauce and the spaghetti squash can be made ahead and stored in the fridge for up to 4 days or frozen for up to 3 months.
Let’s Keep It Real… and Delicious
If you try this recipe, let me know! Tag me on Instagram [@yourhandlehere] and share your dinner masterpiece. Because eating well should be easy, delicious, and stress-free. 💙
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Moroccan-Inspired Lamb Bolognese
Print Recipe
Ingredients
Lamb Bolognese
- 2 tbsp Extra Virgin Olive Oil
- 1 Medium Onion Finely Minced
- 1 Medium Carrot Shredded/Grated
- 3 celery stalks, minced minced
- 2 garlic cloves minced
- 2 lbs ground lamb
- 1 1/2 tsp Kosher Salt
- 1/2 tsp Black Pepper
- 24 oz Store Bought Marinara
- 2 tsp Ground Cumin
- 1 1/2 tsp Ground Coriander
- 1/2 tsp Ground Cinnamon
- 3/4 tsp Red Pepper Flakes
- 1/2 cup Full-Fat Coconut Milk
Spaghetti Squash
- 2 Large Spaghetti Squash
- 2 tsp Extra Virgin Olive Oil
- Salt to taste
Instructions
Spaghetti Squash
- 1. Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
- 2. Cut off the ends of the squash, then slice widthwise into rings about 1 ½ inches thick. This ensures even cooking.
- 3. Use a spoon to scrape out the seeds from each ring.
- 4. Place squash rings on the baking sheet and coat lightly with olive oil. Sprinkle with sea salt.
- 5. Bake for 30–35 minutes, flipping once halfway through. While the squash bakes, prepare the lamb bolognese.
- 6. After baking, let squash cool for about 10 minutes. Peel away the skin and use a fork to separate the strands into spaghetti-like strands.
Lamb Bolognese
- 1. Heat olive oil in a large saucepan over medium heat until it shimmers. Add onion, carrots, celery, and garlic. Sauté for 4–6 minutes, or until the onion becomes translucent.
- 2. Add the ground lamb, breaking it apart with a wooden spoon. Cook for about 8 minutes, or until browned. Season with salt and pepper.
- 3. Stir in marinara sauce, cumin, coriander, cinnamon, and red pepper flakes. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30 minutes, stirring occasionally, until the sauce thickens.
- 4. Remove from heat and stir in the coconut milk.
- Assemble
- Serve the bolognese over the cooked spaghetti squash.
- Garnish with freshly grated parmesan cheese, if desired.
Notes
-
- Extra Virgin Olive Oil: High-quality olive oil adds richness and flavor. [Link your favorite brand here.]
- Onion, Carrots, Celery & Garlic: This classic combination adds sweetness and depth to the sauce.
- Ground Lamb: With its natural fat content (17–20%), lamb provides robust flavor and protein. Substitute with ground beef or turkey for a leaner option.
- Kosher Salt & Fresh Pepper: Use Diamond Crystal Kosher Salt for consistency. If using Morton or sea salt, reduce the quantity by half.
- Store-Bought Marinara: Opt for a high-quality marinara to save time while maintaining a homemade taste.
- Spices (Cumin, Coriander, Cinnamon & Red Pepper Flakes): These spices create the warm, Moroccan-inspired flavor profile.
- Full-Fat Coconut Milk or Heavy Cream: Coconut milk keeps it dairy-free, while heavy cream works for a more traditional option.
- Parmesan Cheese: Optional but adds a salty, umami-rich finish. Skip for a fully dairy-free meal.
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