Spaghetti Squash Bolognese

When it comes to comfort food, few dishes hit the spot like a classic Bolognese. However, as you might have guessed it, traditional Bolognese is often full of inflammatory ingredients. From the gluten-based pasta, to the cream or grated cheese, and nightshades, these ingredients can wreak havoc on your gut. When your gut is compromised, you begin to experience digestive discomfort, bloating, and chronic inflammation. 

What if I told you it’s possible to enjoy Bolognese, without the inflammatory consequences. My Spaghetti Squash Bolognese does just that! A nutrient-dense, gut friendly, and AIP friendly alternative to the classic dish.

This recipe features roasted spaghetti squash in place of traditional pasta, topped with a dairy free, white Bolognese sauce packed with immune supporting benefits. Plus, with the addition of ImmuneIG, this dish actively supports your gut health and strengthens your immune system.

Benefits of Spaghetti Squash

Spaghetti squash is a perfect AIP friendly choice. It’s a great substitute for traditional gluten-based pasta. It’s especially ideal for those following a Paleo or AIP diet. Beyond being a great alternative, this winter squash is packed with many health benefits.

Spaghetti squash contains beta-carotene and vitamin C, which help support a healthy inflammatory response and reduce oxidative stress. With a good amount of fiber, spaghetti squash aids in digestion and promotes a healthy microbiome. Unlike traditional pasta, spaghetti squash is low in carbs, making it an excellent choice for those looking to proactively manage blood sugar levels.

By swapping out the traditional pasta noodles for spaghetti squash to make this Spaghetti Squash Bolognese, you’re eliminating inflammatory grains and saying goodbye to gluten! Also, you’re incorporating more nourishing whole foods to promote overall wellness.

White Bolognese

Traditional Bolognese sauce typically calls for dairy to make it rich and creamy. This can be problematic, especially for those with food sensitivities or autoimmune diseases. For my Spaghetti Squash Bolognese, I created a dairy free White Bolognese that maintains a creamy, satisfying texture.

Instead of milk or cream, I use unsweetened coconut cream and bone broth. Together, these two ingredients provide incredible health benefits. Coconut cream adds a dairy free creaminess. It’s rich in healthy fats that support brain function and hormone balance. Bone broth is packed with collagen and amino acids, essential for gut repair, joint health, and reducing inflammation.

In addition to these nourishing ingredients, this recipe calls for garlic-infused oil, fresh thyme, and oregano. These spices and herbs support optimal gut and immune function. They also provide a delicious depth of flavor. However, the real star ingredient in my Spaghetti Squash Bolognese is AMMD’s ImmuneIG.

Immune System Booster

ImmuneIG is a dairy free colostrum alternative. It is an immunoglobulin supplement formulated to support optimal gut and immune function. By incorporating two scoops of ImmuneIG into the White Bolognese sauce, this dish becomes more than just a meal. It transforms into a powerful dish that promotes gut repair and immune protection.

ImmuneIG helps restore crucial immunoglobulins that defend against harmful pathogens. It does so by binding and removing toxins from the digestive tract. By replenishing key antibodies, ImmuneIG supports a balanced immune response, making it essential for those dealing with autoimmunity or chronic illness. It also supports the integrity of the gut mucosal lining and reduces inflammation. 

Adding ImmuneIG to this Spaghetti Squash Bolognese is an easy and delicious way to fortify your gut and provide an immune system booster. 

How To Make Spaghetti Squash Bolognese

To begin preparing the Spaghetti Squash Bolognese, preheat your oven to 400°F and line a baking sheet with chlorine-free parchment paper. Halve the spaghetti squash lengthwise, scoop out the seeds, and drizzle the cut sides with avocado oil.

Sprinkle lightly with sea salt, placing sliced side facing down on the baking sheet.

You’ll then roast for 35–40 minutes until the flesh is tender. Once done, scrape the flesh with a fork to create spaghetti-like strands and set aside.

While the squash is roasting, heat avocado oil in a large skillet over medium heat. Add ground chicken, breaking it up with a wooden spoon as it cooks until evenly browned.

Next, stir in the finely diced carrots and celery, cooking for about five minutes until softened. Add the garlic-infused oil and cook for another 30 seconds until you smell the delicious aroma.

Pour in the unsweetened coconut cream and bone broth, stirring to combine. Add two scoops of ImmuneIG and mix until fully incorporated with no lumps. Stir in the fresh thyme, oregano, and sea salt, then reduce the heat to a gentle simmer. Allow the sauce to cook for 15–20 minutes, letting the flavors combine as it thickens to perfection.

Once the sauce is ready, divide the roasted spaghetti squash strands. Generously ladle the creamy White Bolognese sauce over the squash. Then garnish with fresh basil for an added burst of flavor and color. Enjoy Spaghetti Squash Bolognese for lunch or dinner, or bring to a family gathering to impress your guests!

For more ways to incorporate ImmuneIG, try my Roasted Root Hummus for a colorful and satisfying appetizer! Or perhaps my Roasted Cabbage with Coconut Yogurt for a rich, savory meal!