Yummy Paleo Spaghetti Squash with Meat Sauce

This great recipe will be ready to serve in just over 1 hour! You will find it to be Paleo friendly and super filling. One batch can last the entire week as it makes at least 8 servings. Just portion and keep in your fridge or freezer. Try adding other Italian herbs like parsley, oregano or fennel to create your own unique flavorings. Adding garlic is also a favorite. This amazing dish is brought to you by Allrecipes.


  • ¼ cup water
  • 1 spaghetti squash (halved and seeded)
  • 1 ½ lbs ground beef (chicken or turkey can be substituted)
  • 1 onion (diced)
  • 1 tbs extra virgin olive oil
  • 1 cup mushrooms (sliced)
  • 1 zucchini (diced)
  • 1 green bell pepper (chopped)
  • 1 red bell pepper (chopped)
  • 1 (14.5 oz) can crushed tomatoes
  • ¼ cup basil (chopped, adjust to taste)
  • ¼ cup thyme (chopped, adjust to taste)
  • 1 tbs red pepper flakes (or to taste)
  • ½ cup extra virgin olive oil (divided)


Step 1: Preheat oven


Set your oven to 400 F (200 C) and preheat.

Step 2: Bake Spaghetti Squash



Pour ¼ cup water into a baking dish and place squash halves with cut sides down. Roast until tender, 30 to 40 minutes.

Step 3: Cook your meat



While squash is baking, cook ground beef (chicken or turkey) and onions in a large deep skillet over a medium high heat until evenly browned. Drain excess grease. Set meat dish aside.

Step 4: Fry the vegetables




Over medium heat, add olive oil to frying pan and stir in mushrooms, zucchini, green and red bell peppers, can crushed tomatoes, basil, oregano and thyme. Add any additional herbs or garlic to your taste. Simmer until vegetables are tender about 10 minutes.

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Step 5: Fry the beef anda onions 


Add the ground beef and onions, stir to combine all ingredients. Simmer on low heat while you finish preparing spaghetti squash.

Step 6: Prepare the Squash


Remove from oven and scrape the insides of the spaghetti squash with fork to shred into strands. Divide this onto 8 plates.

Step 7: Serve Your Meal


Drizzle each serving of squash with 1 tbs olive oil and top with generous amounts of meat sauce. Optionally top with parmesan or other shredded cheese. Serve and enjoy.


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