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Roasted Spaghetti Squash Bolognese

Traeger Kitchen


Roasted Spaghetti Squash Bolognese

Prep Time

30 Minutes

Cook Time

2 Hours

Effort

difficulty
difficulty
difficulty
difficulty
difficulty

Pellets

Mesquite

Spaghetti squash is given the mesquite wood-fired treatment and topped with a homemade beef bolognese sauce. You won't miss the noodles on this one.

Ingredients

How many people are you serving?

4

Units of Measurement:

main
  • 4 Tablespoon butter

  • 4 Tablespoon olive oil

  • 2 yellow onion, chopped

  • 4 Stalk Celery, Chopped

  • 2 carrots, peeled and chopped

  • 3 Clove garlic, chopped

  • 2 Pound ground beef

  • 2 Tablespoon tomato paste

  • 1 Cup dry white wine

  • 1 Cup whole milk

  • 1 1/2 Tomatoes, canned

  • 1 Teaspoon fresh thyme

  • 1/8 Teaspoon ground nutmeg

  • salt and pepper

  • 1/2 Cup water

  • 1 Spaghetti Squash, halved, seeds removed

  • 1/2 Tablespoon kosher salt

  • 1/4 Tablespoon pepper

  • flat-leaf parsley, chopped

  • Parmesan cheese, grated

Steps

  • 1

    When ready to cook, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
    Grill Icon
    Grill300 ˚F
  • 2

    Heat the butter and olive oil in a medium dutch oven over medium-high heat. Add the onion and sauté until translucent. Add celery and carrots and cook until softened, about 5-10 minutes. Add garlic and cook until fragrant, about 30 seconds more.
    Ingredients
    • 4 Tablespoon butter

    • 2 Tablespoon olive oil

    • 2 yellow onion, chopped

    • 4 Stalk Celery, Chopped

    • 2 carrots, peeled and chopped

    • 3 Clove garlic, chopped

  • 3

    Add ground beef and cook until browned through breaking up into smaller pieces as it cooks. Stir in tomato paste and cook until the color changes from red to rust.
    Ingredients
    • 2 Pound ground beef

    • 2 Tablespoon tomato paste

  • 4

    Pour in wine and simmer until it is reduced by half. Add in milk, tomatoes, thyme, nutmeg, salt and pepper and bring to a simmer.
    Ingredients
    • 1 Cup dry white wine

    • 1 Cup whole milk

    • 1 1/2 Tomatoes, canned

    • 1 Teaspoon fresh thyme

    • 1/8 Teaspoon ground nutmeg

    • To Taste salt and pepper

  • 5

    Cover the pan and transfer to the grill. Cook for 2 hours stirring occasionally. If the sauce begins looking dry add 1/2 cup water as needed until the 2 hour mark has been reached.
    Grill Icon
    Grill300 ˚F
    Ingredients
    • 1/2 Cup water

  • 6

    During the last hour of cooking roast the squash. Split the squash lengthwise and drizzle with olive oil. Season the interior with salt and pepper and place cut side up on a foil lined baking sheet.
    Ingredients
    • 1 Spaghetti Squash, halved, seeds removed

    • 2 Tablespoon olive oil

    • 1/2 Tablespoon kosher salt

    • 1/4 Tablespoon pepper

  • 7

    Place baking sheet directly on the grill grate next to the sauce and roast squash until flesh is tender and begins to shred and pull away from the skin.
  • 8

    When ready to serve, pull the flesh from the skin of the squash and shred into spaghetti strings. Pile squash in the middle of a bowl and top with bolognese sauce.
  • 9

    Finish with freshly grated parmesan and chopped parsley. Enjoy!
    Ingredients
    • As Needed flat-leaf parsley, chopped

    • As Needed Parmesan cheese, grated

Cooking Notes

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