Spaghetti Squash with Paleo Meat Sauce

Name: Spaghetti Squash with Paleo Meat Sauce
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 0.25 cup water; 1 spaghetti squash, halved lengthwise and seeded; 1.5 pounds ground beef; 1 white onion, diced; 1 tablespoon extra-virgin olive oil; 1 cup sliced mushrooms; 1 zucchini, diced; 1 green bell pepper, chopped; 1 red bell pepper, chopped; 1 (14.5 ounce) can crushed tomatoes; 1 (8 ounce) can crushed tomatoes; 0.25 cup chopped fresh basil, or to taste; 0.25 cup chopped fresh oregano, or to taste; 0.25 cup chopped fresh thyme, or to taste; 1 tablespoon red pepper flakes, or to taste; 0.5 cup extra-virgin olive oil, divided

4.4

(78)

63 Reviews

9 Photos

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.

Recipe by rubymemphis

Published on February 1, 2020

9

Prep Time:

40 mins

Cook Time:

30 mins

Total Time:

1 hrs 10 mins

Servings:

8

Yield:

8 servings

Jump to Nutrition Facts

Ingredients

¼ cup water
1 spaghetti squash, halved lengthwise and seeded
1 ½ pounds ground beef
1 white onion, diced
1 tablespoon extra-virgin olive oil
1 cup sliced mushrooms
1 zucchini, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
1 (14.5 ounce) can crushed tomatoes
1 (8 ounce) can crushed tomatoes
¼ cup chopped fresh basil, or to taste
¼ cup chopped fresh oregano, or to taste
¼ cup chopped fresh thyme, or to taste
1 tablespoon red pepper flakes, or to taste
½ cup extra-virgin olive oil, divided

Directions

Preheat oven to 400 degrees F (200 degrees C).
Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
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.
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.
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.

Nutrition Facts (per serving)

388	Calories
30g	Fat
15g	Carbs
17g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 388
% Daily Value *
Total Fat 30g	38%
Saturated Fat 8g	38%
Cholesterol 52mg	17%
Sodium 167mg	7%
Total Carbohydrate 15g	5%
Dietary Fiber 3g	11%
Total Sugars 2g
Protein 17g
Vitamin C 49mg	245%
Calcium 73mg	6%
Iron 3mg	18%
Potassium 684mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.