Spaghetti Squash with Meat Sauce

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A Healthy Twist on the Classic Spaghetti

This keto or low-carb pasta dish is the perfect solution for those who want to enjoy a delicious pasta meal without the guilt of consuming high-carb wheat noodles. Instead of traditional pasta, this recipe uses squash as a low-carb alternative, which not only provides a satisfying texture but is also packed with essential nutrients and fiber. The combination of nutrient-dense ingredients, including grass-fed ground beef, aromatic spices, and tangy tomatoes, makes for a flavorful and nutritious meal that is sure to satisfy your cravings and keep you feeling full and energized.

One of the standout health benefits of using squash as a noodle alternative is its high fiber content. Fiber is important for digestive health and can help regulate blood sugar levels, promoting feelings of fullness and preventing overeating. Additionally, squash is loaded with vitamins and minerals, including vitamin A, vitamin C, potassium, and magnesium. Using grass-fed beef in this recipe provides an additional nutritional boost, as grass-fed beef contains more healthy omega-3 fatty acids and antioxidants than conventionally-raised beef. Overall, this recipe is a great way to indulge in a satisfying, nutritious, and low-carb meal that the whole family will love.

Spaghetti Squash with Meat Sauce

Total Time: 40 minutes               Serves: 4 

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Ingredients

  • 1 Squash
  • 1 lb of grass-fed ground beef 
  • 1/4 Onion
  • 1 tsp sea salt
  • 1 tsp black pepper, freshly ground
  • 3 Tbsp grass-fed unsalted butter
  • Extra Virgin Olive Oil 
  • 2 cloves garlic
  • Tomato Sauce 

Preparation & Ingredient Tips

  1. Preheat the oven to 375°F.

  2. Cut the squash in half lengthwise and remove the seeds. Place the squash halves on a baking sheet, drizzle with extra virgin olive oil and season with salt and pepper. Bake in the oven for 35-40 minutes, until the flesh is tender and easily pierced with a fork.

  3. While the squash is baking, heat a large skillet over medium heat. Add the grass-fed ground beef and cook for 5-7 minutes, until browned and cooked through. Add the chopped onion and minced garlic and continue to cook for another 2-3 minutes.

  4. Pour the tomato sauce into the skillet with the ground beef mixture and stir to combine. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened and the flavors have melded together. Season with additional salt and pepper to taste.

  5. Once the squash is done baking, remove from the oven and let cool for a few minutes. Using a fork, scrape the flesh of the squash to create “noodles” and transfer them to a large mixing bowl.

  6. Add the grass-fed unsalted butter to the bowl with the squash “noodles” and toss to coat evenly.

  7. Divide the squash “noodles” among four serving plates and spoon the ground beef and tomato sauce mixture on top. Serve hot and enjoy!

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