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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High Protein Thai Crunch Chicken Bowl
Print Recipe
Ingredients
Thai Inspired Cilanro-Lime Dressing & Marinade
- ½ Small Red Bell Pepper Cored and cut into 1/2 inch pieces
- 2 Cilantro bunches Coarsely chopped
- 2 Tbsp Maple Syrup or Honey
- 2 Tbsp Rice Vinegar
- 2 Limes Juiced
- 2 Tbsp Dijon Mustard
- 2 tsp Toasted Sesame Oil
- 2 Tbsp Fish Sauce
- ½ tsp Fresh ginger Minced
- ½ tsp Black Pepper Ground
- 2 tsp Ground coriander
- ¼ C Extra Virgin Olive Oil Or Avocado Oil
- Kosher Salt To taste
High Protein Peanut Ginger Dressing
- ¾ C Peanut Butter Powder
- 2 Tbsp Rice Vinegar
- 2 Tbsp Maple Syrup or Honey
- 1 Tbsp Liquid Aminos, Coconut Aminos, or Tamari
- 1 tsp Ginger Grated or Minced
- ½ tsp Fish Sauce
- 2 Tbsp Lime juice
- 1 tsp Chili Paste
- Sea Salt To taste
- 2-4 Tbsp Water For preferred consistency
Thai Crunch Slaw
- 1 Small Head Savoy or Napa Cabbage Cored and shredded
- 1 Small Head Red Cabbage Core and shredded
- 2 Large Carrots Peeled and shredded
- 1 Red Bell Pepper Cored and thinly sliced
- 2 Scallions, bunches Thinly sliced
- 1 Cilantro, large bunch Thinly sliced
- 2 Mint, sprigs Thinly sliced
- 1 Thai Basil, small bunch Thinly sliced
- 1 C Frozen cooked & shelled edamame (mukimame) thawed
- 1 C Roasted Peanuts
- 1 C Cilantro Lime Dressing
Cilantro Lime Chicken
- 6 Chicken breast Boneless, skinless
- 1 C Cilantro Lime Dressing
- Sea Salt To taste
For Serving:
- 3 C Cooked Rice or Preferred Grain
- Crushed Peanuts
- Cilantro Chopped
- Bean Sprouts
Instructions
Cilantro Lime Dressing & Marinade
- 1. Add all the dressing ingredients to a jar or food processor.
- 2. Blend with an immersion blender (or process) until smooth, about 30-60 seconds. Adjust salt level to your liking.
- 3.Divide the dressing in half—half for the Thai Crunch Slaw and half to marinate the chicken.
Cilantro-Lime Chicken
- 1. Place chicken breasts between two sheets of parchment paper and gently pound to ½-inch thickness using a rolling pin – this ensures even cooking.
- 2. Combine the chicken and half of the Cilantro-Lime Dressing in a bowl. Cover and marinate for at least 30 minutes, or up to 24 hours for maximum flavor.
- 3. Preheat the oven to 450°F.
- 4. Transfer the marinated chicken to a baking dish in a single layer. Sprinkle with sea salt.
- 5. Bake for 15-18 minutes, or until fully cooked (internal temperature of 165°F). For a golden, crispy finish, broil on high for the last 3-5 minutes of the cooking time, keeping a close eye to prevent burning.
High-Protein Peanut Ginger Dressing
- 1. Mix the ingredients: In a medium mixing bowl, whisk together the peanut butter powder, 2 tablespoons water, rice vinegar, maple syrup or honey, aminos or tamari, fish sauce, lime juice, and chili paste until smooth and creamy.
- 2. Adjust the consistency: If the dressing is too thick, add water 1 tablespoon at a time until it reaches your desired consistency (it should be smooth and pourable).
- 3. Taste and season: Taste the dressing and add sea salt as needed. Keep in mind that the saltiness will depend on whether you used aminos, tamari, or coconut aminos.
Thai Crunch Slaw
- 1. In a large mixing bowl, combine the shredded cabbages, carrots, scallions, cilantro, mint, Thai basil, edamame, and peanuts.
- 2. Pour the reserved Cilantro-Lime Dressing over the vegetables. Toss until everything is evenly coated.
Assemble
- 1. In individual bowls or on a large serving platter, layer ½ cup cooked rice or your grain of choice as the base.
- 2. Add a generous scoop of the Thai Crunch Slaw on top.
- 3. Slice the baked Cilantro-Lime Chicken and arrange it over the slaw and rice.
- 4. Garnish with crushed peanuts, chopped cilantro, and a handful of fresh bean sprouts.
- 5. Drizzle with Ginger Peanut Dressing for an extra burst of flavor, and enjoy!
Notes
- Cilantro-Lime Dressing & Marinade: Bright, tangy, and fresh, this ties the whole dish together and doubles as a marinade for the chicken.
- High Protein Peanut Ginger Dressing: Creamy, nutty, and slightly spicy, perfect for drizzling over this dish. This tasty dressing adds an extra 8g of protein per serving to this meal.
- Chicken: Juicy and flavorful thanks to the Cilantro-Lime Dressing marinade (or grab a rotisserie chicken for an easy shortcut).
- Rice or Grain of Choice: The perfect base to soak up all the delicious flavors of these Thai Crunch Bowls while adding some healthy carbohydrates to your meal
- Store-bought Peanut Sauce: Skip making the Ginger Peanut Dressing and use a store-bought peanut sauce! We like San-J brand, which uses tamari for a gluten-free option.
- Bagged Coleslaw: Use bagged coleslaw mix instead of shredding the cabbage and carrots yourself.
- Rotisserie Chicken: Swap the chicken breasts for rotisserie chicken! If you’re using rotisserie chicken, cut the Cilantro-Lime Dressing ingredients in half since you won’t need it for a marinade.
- Frozen Rice: Instead of cooking rice to pair with this recipe, use frozen rice – it’s one of our favorite time-saving hacks!
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