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  • Author: Mia Zarlengo
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 3-4 servings 1x
  • Category: Dinner


An easy weeknight staple: simple red wine meat sauce goes into a deliciously light yet hearty spaghetti squash bake! 


  • 1 spaghetti squash, precooked and shredded with a fork
  • 3 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1/4 of a yellow onion, finely diced
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 1 lb grass fed beef
  • 1 tbsp italian seasoning
  • 124 oz jar marinara sauce
  • 1/2 cup dry red wine
  • mozzarella, thinly sliced


  1. Start by prepping the spaghetti squash by slicing in half, drizzling with olive oil, and roasting at 400°F until tender, about 35-45 minutes. Once tender and slightly cooled, shred with a fork. Start making the sauce while the spaghetti squash is roasting.
  2. Heat a large skillet over medium heat. add oil to the pan, reduce heat and add garlic and onion. saute until onion is soft and transparent, about 3-5 minutes.
  3. Turn heat back up to medium, then add carrot and celery to pan. saute until veggies are softened, about 5 minutes.
  4. Add grass fed beef and italian seasoning to pan, breaking up beef with a spatula. cook until beef is cooked through and no longer pink, 7-10 minutes.
  5. Reduce heat to medium-low, add marinara sauce to pan and stir. allow to simmer on low for 10 minutes, stirring occasionally.
  6. Stir in the red wine and allow to simmer for another 10 minutes (this will cook off all of the alcohol from the wine).
  7. Layer a 9-inch baking dish with half of the sauce, then the spaghetti squash, and then the rest of the sauce. top with sliced mozzarella and return to oven at 400°F until cheese is melty, about 7-10 minutes. once melty, turn broiler on to brown the cheese for 2-4 minutes (keep a close eye on it as it can burn quickly). Serve and enjoy!