Paleo Spaghetti Squash Bolognese
This Paleo Spaghetti Squash Bolognese recipe is a delicious and healthy twist on a classic Italian dish. The combination of tender spaghetti squash and flavorful bolognese sauce is sure to satisfy your pasta cravings while sticking to your paleo diet.
Ingredients
- 1 large spaghetti squash
- 1 pound ground beef
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Olive oil
Instructions
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
- Place the squash cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
- While the squash is roasting, heat a drizzle of olive oil in a large skillet over medium heat.
- Add the diced onion and cook until softened, then add the garlic and cook for another minute.
- Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
- Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
- Divide the spaghetti squash among plates and top with the bolognese sauce.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 20g
- Fat
- 18g
Supplies
Baking sheet Skillet Spoon Fork
Tools
Oven Stovetop
Serving suggestions
Serve the Paleo Spaghetti Squash Bolognese with a side salad or steamed vegetables for a complete and satisfying meal.
Tips & tricks
For a time-saving option, you can also use store-bought spaghetti squash noodles instead of roasting a whole squash.
Cost
$15