This spaghetti squash with meat sauce is a healthy alternative to a carb-filled dinner. Low-carb, paleo, whole30, gluten-free, grain-free, dairy-free.
Looking for a low-carb alternative to spaghetti?
What I love about spaghetti squash is that it works as a delicious alternative to the carb-filled spaghetti made using a wheat-based flour.
If you’re not familiar with spaghetti squash, it’s a type of squash (surprise, surprise) that when it cooks, forms spaghetti-like strands.
As long as you remove the squash carefully from the rind, you are left with perfect noodles for use as a pasta alternative. What’s not to love?
To cook spaghetti squash, there are two methods I recommend:
- The first method is to cut the spaghetti squash in half and put it face-down on a baking sheet. Scoop out the seeds and strings. A spoon or ice cream scoop works well. Roast until soft in the oven. Allow to cool.
- The second is to puncture fork holes all around the spaghetti squash and to microwave it until it has softened (15 minutes or so). This method is great if you don’t have a sharp knife, as the squash can be hard to slice in half. Allow the squash to cool before slicing in half and scooping out the innards.
Once the squash has cooled, take a fork and gently scoop out the meat of the squash. See, that wasn’t so hard, was it?
The meat sauce is also super simple to make!
While the spaghetti squash is cooking, you can prep the meat sauce fairly quickly. You’ll want to start by cooking the ground beef in a pan over medium heat. Add in the tomato sauce, seasoning and spinach.
Once the sauce is done cooking, remove from heat. After the spaghetti squash cools, simply scoop the spaghetti squash onto a plate, and top it with the meat sauce. Alternatively, you could keep the spaghetti squash in the rind, and add the meat sauce that way.
Top with parmesan or mozzarella cheese, parsley, red pepper flakes or whatever other topping you like, and enjoy!
Can I prepare the spaghetti squash ahead of time and reheat it?
You sure can! It should last just fine in the fridge for 3-4 days. I would not let it sit longer than that, so it does not spoil.
This is relatively high in carbs, any suggestions to reduce the carb count?
You could omit the tomato sauce, and replace it with extra cheese, or omit the sauce all together. Alternatively, you could reduce the amount of spaghetti squash, which is where the majority of the carbs come from.
If you give this spaghetti squash with meat sauce a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
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Spaghetti Squash with Meat Sauce (Keto, Whole30)
Ingredients
For Spaghetti Squash and Meat Sauce
- 2 small spaghetti squash
- 1 lb ground beef (16 oz)
- 4 oz plain or seasoned tomato sauce Raos is good for keto
- 2 handfuls fresh spinach
- 4 tablespoons parmesan cheese and butter, optional omit for paleo and Whole30. Alternatively, top with nutritional yeast if desired.
Seasoning (If using plain tomato sauce)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon fresh pepper
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried or fresh parsley
Instructions
- Preheat oven to 400F.
- Slice each spaghetti squash in half, scoop out seeds and place face down on a baking sheet. Roast for 45 minutes, or until softened throughout.
- Remove from oven and allow to cool. For the meat sauce, cook the ground beef in a pan over medium heat. Add in the seasoning mix, and the tomato sauce. If you are using flavored tomato sauce, you don't need to add your own seasoning. Once the ground beef is fully cooked, add in the spinach and continue to cook until wilted. Remove from heat.
- Once spaghetti squash has cooled, take a fork to free the spaghetti squash from the squash rind. It should come off in strings that resemble spaghetti.
- Spoon the meat sauce on top of the spaghetti squash, and top with Parmesan or mozzarella cheese.
