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Spaghetti Squash with Paleo Meat Sauce
Spaghetti Squash with Paleo Meat Sauce
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Delicious Paleo spaghetti squash with veggie-packed meat sauce for a satisfying meal.
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
Instructions:
  • Preheat your oven to 400°F (200°C).
  • Fill a baking dish with water and nestle squash halves in, cut-sides down.
  • Roast the squash until it's fork-tender, for about 30 to 40 minutes in the preheated oven.
  • While the squash is roasting, brown the ground beef and onion in a large skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Use a slotted spoon to transfer the beef mixture to a plate, and then discard any grease from the skillet.
  • In the same skillet over medium heat, sizzle mushrooms, zucchini, bell peppers, both portions of crushed tomatoes, basil, oregano, thyme, and red pepper flakes in 1 tablespoon of extra-virgin olive oil until tender, about 10 minutes. Add the beef mixture, then let it all simmer on low heat, remembering to stir every now and then.
  • After simmering the beef, use a fork to scrape the cooked spaghetti squash halves to create strands. Divide the strands onto 8 plates. Drizzle each serving with 1 tablespoon of extra-virgin olive oil and generously top with meat sauce.

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