SPAGHETTI SQUASH WITH MEAT SAUCE
Spaghetti squash has really become a Paleo staple—long before people were spiralizing zucchini and other squash, the humble spaghetti squash was offering up its succulent flesh, which, when roasted and then raked with a fork, releases into thin strands that resemble angel hair pasta. The texture is really close to pasta, too, with a little crunch that’s similar to al dente noodles, and when you serve it with meat sauce, you can barely tell the difference. SERVES 4
PREP TIME: 10 minutes
COOK TIME: 1 hour, 15 minutes
1 spaghetti squash, halved
2 tablespoons (30 ml) extra-virgin olive oil
½ medium onion, chopped
3 garlic cloves, chopped
1 pound (454 g) ground beef
1 (28-ounce) can crushed tomatoes
⅓ cup chopped fresh parsley, plus 1 tablespoon (15 ml) for garnish
½ teaspoon dried basil
½ teaspoon dried oregano
Salt
Freshly ground black pepper
- Preheat the oven to 400°F (200°C). On a large baking sheet, place the two spaghetti squash halves cut-side down and roast for 1 hour.
- While the squash is roasting, in a large skillet over medium heat, heat the olive oil. Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes. Add the ground beef, and break it apart with a wooden spoon. Cook until no longer pink, 7 to 8 minutes.
- Add the tomatoes, parsley, basil, and oregano, season with salt and pepper, and simmer on low until the squash has finished cooking.
- Remove the squash from the oven, and let it cool for a couple of minutes. Rake the flesh out with a fork (you may need to wear an oven mitt on your other hand to steady the squash), and put the “noodles” in a serving bowl. Top with the sauce, garnish with the extra parsley, and serve.
VARIATION 1 SPAGHETTI SQUASH WITH MEATBALLS: Instead of sautéing the meat into the sauce, make Meatballs (here) and top the squash with them.
VARIATION 2 ZUCCHINI NOODLES WITH MEAT SAUCE: Make the meat sauce as directed in the original recipe, but cook 3 or 4 spiralized zucchini in the sauce for 3 to 4 minutes before serving.
PREP TIP: Make this sauce ahead of time and freeze. You can also roast the squash and remove the flesh ahead of time.
More Recipes You'll Love
Spaghetti squash with meat sauce is the grain-free comfort dinner everyone at the table can agree on — sweet, tender squash strands pulled into perfect noodles and topped with a rich, garlicky ground beef and tomato sauce. Roasting the squash cut-side down gives it the best texture, and the sauce simmers away while it bakes. Cozy, filling, and completely Paleo.
Pro Tips
- Roast the squash cut-side down for a full hour — this steams the interior perfectly and keeps the strands long and spaghetti-like.
- Scrape the flesh with a fork in long strokes along the squash's length to get the longest, most noodle-like strands.
- Let the squash sit for 5 minutes after roasting before scraping; it firms slightly and releases less water into the sauce.
- Brown the beef properly before adding the tomatoes — those caramelized bits make the sauce taste slow-cooked in 20 minutes.
Frequently Asked Questions
Can I microwave spaghetti squash instead?
Yes — halve it, seed it, and microwave cut-side down for 10 to 12 minutes. Faster, but roasting gives the strands better texture and flavor.
Is spaghetti squash actually like pasta?
It's lighter and more delicate, but it holds sauce beautifully and scratches the same itch. The texture is tender-crisp rather than chewy.
How do I keep it from getting watery?
Don't overcook it, scrape it in long strands, and let it drain in a colander for a few minutes if it seems wet before saucing.
Is this dish Paleo?
Yes — squash, ground beef, tomatoes, herbs, and olive oil. Nothing processed, no grains, and it reheats well for lunches.
Recipe Card
Ingredients
Method
- Preheat the oven to 400°F. On a large baking sheet, place the two spaghetti squash halves cut-side down and roast for 1 hour.
- While the squash is roasting, in a large skillet over medium heat, heat the olive oil.
- Sauté the onion and garlic until the onion is slightly translucent, about 5 minutes.
- Add the ground beef, and break it apart with a wooden spoon.
- Cook until no longer pink, 7 to 8 minutes.
- Add the tomatoes, parsley, basil, and oregano, season with salt and pepper, and simmer on low until the squash has finished cooking.
- Remove the squash from the oven, and let it cool for a couple of minutes. Rake the flesh out with a fork (you may need to wear an oven mitt on your other hand to steady the squash), and put the “noodles” in a serving bowl.
- Top with the sauce, garnish with the extra parsley, and serve.
