Grain Free Spaghetti Bolognese

Grain Free Spaghetti Bolognese Recipe

Typically as we come into winter we turn to warming comfort foods like pasta. Unfortunately for us who suffer from grain sensitivities, even the gluten-free versions can upset our tummies (and our gut, if you know what I mean…).

This recipe overcomes these problems by using spaghetti squash instead…you still get that warming feeling like you do when you eat the traditional dish and you sneak in an extra serve of veg – it’s a win-win!!

Spaghetti Squash Pasta1

This post is part of the Our Growing Edge campaign – encouraging food bloggers to connect and inspire us to try new things. This month’s theme is allergy friendly recipes.


Serves 4


  • 500g turkey mince
  • 2 spaghetti squash
  • 4 rashes of bacon, diced
  • 1 large carrot, diced
  • 2 celery sticks, diced
  • 1 capsicum, diced
  • 1 Zucchini, shredded
  • 1 jar of passata
  • 2 Tbsp. coconut oil
  • Bunch or parsley
  • Tbsp. oregano
  • Basil (as much or as little as you like)
  • Celtic sea salt and pepper to taste
  • Pecorino to serve (you could use parmesan too if you don’t have any intolerance to lactose or dairy)
  • You could also add onion and garlic if you aren’t following a low FODMAP or anti fungus diet


  1. To prepare the IMG_20160522_102313squash, cut in half, add 1 tbsp of coconut oil to the centre (a small dollop in each half of the cut squash) and roast in a 180o oven for 35-40mins. I you prefer your “pasta” more al dente, roast for 30mins.
  2. While the squash is roasting, add the remaining coconut oil to a saucepan along with the bacon, diced veggies and shredded zucchini.
  3. As soon as the veg start to breakdown a little (again, it’s up to you how much you like your veg cooked) and the bacon starts to caramelise, add the turkey mince.
  4. Once the meat has browned, add in the passata, half the parsley, half the basil and the oregano.
  5. Bring the sauce to a boil and then let it simmer until the squash is roasted.
  6. Once the squash has finished roasting, remove from the oven and let it cool slightly. Then, using a fork, scrape the flesh of the squash out – just like magic, it will resemble spaghetti!!
  7. Place the spaghetti in a bowl, cover with the sauce, remaining herbs and season with the salt and pepper. Top with some grated pecorino.

If you want to get fancy, you could swap the turkey mince for our beef meatballs.


This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Joana from blog My Gut Feeling.