Spaghetti Squash with Paleo Meat Sauce

14 Reviews 1 Pic
  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
rubymemphis
Recipe by  rubymemphis

“I made some spaghetti and it turned out SO good and super filling. One batch could last you the entire week! Chicken or turkey can be substituted for the ground beef. Try adding Italian herbs, like parsley, oregano, and fennel!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
  3. While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
  4. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
  5. Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.

Share It

Reviews (14)

Rate This Recipe
AmieJW
13

AmieJW

For a paleo diet dinner it was ok. But I agree that it's way too bland.

FunCooking
13

FunCooking

The dish needed more flavor...garlic would have been a great addition.

Cathy G.
7

Cathy G.

More flavor was needed in this dish. The spaghetti squash is watery and bland and I will not buy again. The sauce made lots and I had to tweak it so I added some leftover spaghetti sauce, garlic, oregano, italian seasoning and a little salt. The sauce then worked great served over spaghetti.

More Reviews

Similar Recipes

Spaghetti Sauce with Ground Beef
(287)

Spaghetti Sauce with Ground Beef

Baked Spaghetti Squash with Beef and Veggies
(240)

Baked Spaghetti Squash with Beef and Veggies

Mariu's Spaghetti with Meat Sauce
(53)

Mariu's Spaghetti with Meat Sauce

Winter Red Sauce over Spaghetti Squash
(14)

Winter Red Sauce over Spaghetti Squash

Spaghetti Squash with Creamy Pumpkin Sauce
(8)

Spaghetti Squash with Creamy Pumpkin Sauce

Conrad's Spaghetti and Meat Sauce
(4)

Conrad's Spaghetti and Meat Sauce

Nutrition

Amount Per Serving (8 total)

  • Calories
  • 388 cal
  • 19%
  • Fat
  • 29.9 g
  • 46%
  • Carbs
  • 14.5 g
  • 5%
  • Protein
  • 17 g
  • 34%
  • Cholesterol
  • 52 mg
  • 17%
  • Sodium
  • 167 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Spaghetti Sauce with Ground Beef

>

next recipe:

Conrad's Spaghetti and Meat Sauce