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.

Paleo Spaghetti Squash Bolognese

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

  1. Preheat the oven to 400°F.
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides of the squash with olive oil and season with salt and pepper.
  4. Place the squash cut side down on a baking sheet and roast for 40-45 minutes, or until tender.
  5. While the squash is roasting, heat a drizzle of olive oil in a large skillet over medium heat.
  6. Add the diced onion and cook until softened, then add the garlic and cook for another minute.
  7. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon.
  8. Stir in the crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
  9. Once the squash is done, use a fork to scrape the flesh into spaghetti-like strands.
  10. 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