Paleo Spaghetti Squash With Meat Sauce
Spaghetti squash with meat sauce recipe & content provided by Ryan Carter, Live Vitae
Bring spaghetti night back into your routine with this spaghetti squash with meat sauce recipe. With a few simple swaps, it transforms your meal into a gluten-free experience packed with fiber and nutrients. Since spaghetti squash naturally produces long strands that resemble noodles, this recipe is also a kid-friendly way to serve veggies.
While spaghetti squash may look intimidating, it is very easy to prepare. With a sharp knife, split the squash in half, then roast face-down in the oven. The squash softens into golden, buttery noodles full of potassium, vitamin A, and vitamin C. With so much hands-off time and easy prep, you’ll want to keep this spaghetti squash with meat sauce in your weekly meal plan.
While the “noodles” taste delicious on their own, they get a savory upgrade from a meaty and herbaceous marinara sauce. This marinara incorporates grass-fed ground beef and uses leeks instead of an onion. If you able to tolerate garlic, you can add some alongside the leek. Since you cook the sauce while the squash roasts, this spaghetti squash with meat sauce recipe needs only a small amount of active cooking time.
Serve your spaghetti squash with meat sauce with a side of keto-friendly bread or garden salad, then follow with a no-bake dessert like keto fudge or a creamy affogato. This warm and comforting dish is perfect for fall evenings as the weather turns cooler.
Paleo Spaghetti Squash With Meat Sauce
Start to Finish: 50 minutes (20 minutes active)
- 1 large or 2 small spaghetti squashes
- 2-4 fresh rosemary sprigs
- 1/2 pound 80/20 grass-fed ground beef
- 1 1/2 tablespoons grass-fed ghee, divided
- 1 scallion, thinly sliced
- 1 leek, thinly sliced
- 1 teaspoon dried thyme
- 1 1/2 teaspoons dried oregano
- 14 ounces tomato passata in a glass jar, or chopped peeled tomatoes (canned, BPA-free)
- A small handful of fresh basil and flat leaf parsley leaves
- 1 tablespoon extra virgin olive oil
- Preheat the oven to 350 degrees. Slice the ends off your squash, then cut in half lengthwise and use a spoon to remove seeds and stringy parts.
- Line a baking tray with greaseproof paper or foil. Rub 1/2 tablespoon of ghee on the greaseproof paper to avoid sticking. Scatter the rosemary sprigs on top of the tray where squash will rest, then place the squash halves flesh side down on top of the rosemary. Bake in oven for 30-40 minutes, or until tender.
- While squash roasts, prepare the meat sauce. In a wide saucepan on medium heat, add remaining ghee and swirl to coat the pan. When the pan has heated, add leeks and saute for 5 minutes to soften.
- Add the ground beef and dried herbs. Brown the meat for a few minutes, breaking it up with a spoon or spatula.
- Add the tomato passata or chopped tomatoes. Bring the sauce to a slight boil, then reduce to a light simmer. Allow sauce to stew for about 20 minutes.
- Remove the squash from the oven and allow to cool for 5 minutes. Using a fork, scrape away at the flesh to separate the strands.
- Divide the squash between two plates and top with meat sauce. Garnish with a scattering of fresh basil, parsley, thinly sliced scallion and a drizzle of extra virgin olive oil. Season to taste with salt.
Nutritional Information (Per Serving):
- Calories: 443
- Protein: 34.9g
- Carbs: 37.6g
- Net Carbs: 29.9g
- Fiber: 7.5g
- Sugar: 18.4g
- Fat: 36g
- Saturated Fat: 14.1g
- Polyunsaturated: 2.1g
- Monounsaturated: 15.9g
- Trans fat: 0g
- Cholesterol: 124.4mg
- Sodium: 235.8mg
- Potassium: 771.4mg
- Vitamin A: 1462.7 mg
- Vitamin C: 17.6mg
- Vitamin E: 2.2mg
- Vitamin K: 45.5ug
- Calcium: 123.3mg
- Iron: 5.1mg
- Zinc: 7.8mg
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