Are you craving spaghetti but trying to stick to a paleo or keto diet? Look no further than this delicious recipe for paleo spaghetti with spaghetti squash.
Not only is this dish packed with flavor from ingredients like ground beef, bacon, and a variety of spices, but it also provides a healthy, vegetable-based alternative to traditional pasta with the use of spaghetti squash.
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Preparing this dish is easy and straightforward. You create a rich and savory meat sauce that simmers while you bake the spaghetti squash making it easy to “pull” into noodles. It is the ideal weeknight meal, and even the kids will devour this one!
The result is a hearty and satisfying dish that will leave you feeling full and content without the guilt of consuming traditional pasta. And the best part? This dish can be on your dinner table in just a little more than an hour!
Want to add more spaghetti squash to your menu? Check out this buffalo chicken spaghetti squash or the asparagus and mushroom spaghetti squash quiche!
Paleo Spaghetti
Serves: 8 Prep Time: 30 minutes Cook Time: 40 minutes
Ingredients
- 1 pound ground beef
- 2 tablespoons cooking fat
- ¼ cup chopped bacon
- 1 large onion
- 3 cloves garlic
- 3 carrots
- 2 celery stalks
- 2 teaspoons dried oregano
- 2 tablespoons tomato paste
- 1 bay leaf
- 20 plum tomatoes
- 4 medium spaghetti squash
- Sea salt and freshly ground black pepper
How to Make Paleo Spaghetti
Begin by heating a large dutch oven or pot over medium heat. Add your cooking fat of choice and cook the ground beef and bacon for about 5 minutes, or until browned. Using a slotted spoon, remove the meat from the pot and set it aside.
Next, in the same pot, sauté the carrots, celery, onions, garlic, and oregano until they are softened. Add the tomatoes, tomato paste, ground beef, bacon, and bay leaf to the pot. Season with salt, pepper, and any additional spices of your choice, such as chili or hot pepper flakes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes.
While the sauce is simmering, preheat your oven to 350°F. Cut your spaghetti squash in half lengthwise and discard the seeds. Place the halves, cut side down, on a baking sheet and bake in the oven for 28-35 minutes. Check on them at around 25 minutes. The flesh should easily break into strands when poked with a fork. Be sure not to overcook the squash, as it will become mushy.
Once the squash is done, you can pour a generous amount of the sauce directly on the squash halves, creating its own bowl, or you can break the squash into strands yourself and serve it on a plate with the sauce. Enjoy your paleo and keto-friendly spaghetti dish!
More Paleo Italian Recipes
If you love the Italian flavors in this spaghetti recipe, then I know you will love these other tasty meals. Take a moment to check them out and add them to your menu!
Not only is this recipe easy to make and delicious, but it’s also paleo and keto-friendly, making it a great option for those following those specific diets. So next time you’re craving spaghetti, give this paleo version a try and enjoy all the flavor without sacrificing your dietary restrictions.
📖 Recipe
Paleo Spaghetti with Spaghetti Squash
A hearty paleo spaghetti with spaghetti sauce is a simple meal to make! Loaded with meat, vegetables, and a rich sauce, it is a great pasta replacements.
Ingredients
- 1 lb ground beef
- 2 tablespoon cooking fat butter, lard, bacon grease, beef tallow, or avocado oil
- ¼ cup chopped bacon
- 1 large onion chopped
- 3 cloves garlic minced
- 3 carrots chopped
- 2 celery sticks chopped
- 2 teaspoon dried oregano
- 2 tablespoon tomato paste
- 1 bay leaf
- 20 plum tomatoes
- 4 medium spaghetti squash
- Sea salt and freshly ground black pepper to taste
Instructions
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Heat a large dutch oven or pot and add the cooking fat. Cook the ground beef and bacon for about 5 minutes. Remove the meat with a slotted spoon and set aside.
1 lb ground beef, 2 tablespoon cooking fat, ¼ cup chopped bacon
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Use the same dutch oven or pot to cook the other ingredients (carrots, celery, onion, garlic and oregano). Cook over medium heat until soft.
1 large onion, 3 cloves garlic, 3 carrots, 2 celery sticks, 2 teaspoon dried oregano
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Add the tomatoes, tomato paste, ground beef, bacon and bay leaf.
2 tablespoon tomato paste, 1 bay leaf, 20 plum tomatoes
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Season with salt and pepper to taste. You can also add some chili or hot pepper flakes for more heat.
Sea salt and freshly ground black pepper
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Bring to a boil and then reduce to a simmer and simmer for about 45 minutes.
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In the mean time, heat your oven to 350°F.
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Cut your spaghetti squash in half length-wise, remove and discard the seeds.
4 medium spaghetti squash
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Place the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check on them at around 25 minutes. Poke with a fork, the flesh should easily break into strands to form “spaghetti.” Make sure not to overcook, because they will become too mushy.
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You can now pour a generous amount of the sauce directly on the squash halves so that it forms its own bowl or you can break the squash in strands yourself and serve on a plate with the sauce.
Notes
- Replace the ground beef with ground pork, ground lamb, ground venison, ground bison, or a mixture.
- Add mushrooms for more flavor and protein.
- If following a keto diet instead of paleo, feel free to add cheese as a garnish.
Nutrition
Calories: 397kcalCarbohydrates: 42gProtein: 16gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 45mgSodium: 213mgPotassium: 1135mgFiber: 10gSugar: 19gVitamin A: 2465IUVitamin C: 33mgCalcium: 151mgIron: 3mg