RECIPE OF THE WEEK

Spaghetti Squash Bolognese

As crisp autumn days set in, this hearty meal highlights spaghetti squash at peak fall freshness—bringing cozy seasonal flavor and a light, veggie-packed twist to pure Italian comfort food. By elevating our La Bella Romana marinara with classic soffritto and wine, you get a velvety, slow-simmered Bolognese served over warm, tender squash strands in under an hour.

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Onion, garlic bulbs, garlic cloves, black peppercorns, and green herbs arranged on a white background.

Ingredients

  •  2 medium spaghetti squash (about 3–4 lbs)
  • 2 tbsp olive oil, divided
  • 1lb ground beef (we used 73/27)
  • 1 small yellow onion, finely diced
  • 1 medium carrot, finely diced
  • 1 celery stalk, finely diced
  • 3 cloves garlic, minced
  • 1 jar La Bella Romana premium marinara sauce
  • 1/2 cup Angelo Caputo chardonnay
  • Nutmeg, Salt and black pepper to taste

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