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Moroccan-Inspired Lamb Bolognese

Natasha Pehrson Print Recipe
a white ceramic plate with spaghetti squash rolled up and a lamb bolognese meat sauce seasoned with moroccan inspired spices
Rich, cozy, and low-key fancy, this Moroccan-inspired lamb bolognese with spaghetti squash is the carb-conscious comfort food upgrade your taste buds deserve.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes

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

Ingredient 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.