If there’s one thing that I miss when striving to eat a grain-free diet, it’s pasta. There’s nothing better than a big steaming plate full of spaghetti and meat sauce. However, those yummy noodles we all know and love are often processed and full of preservatives. In this article, I’ll share with you my spaghetti squash recipe for Paleo spaghetti and meat sauce. It tastes great, is grain free, and will help you stay on track with your real food eating plan.
Spaghetti Squash Recipe: Healthy and Paleo
I remember hearing about spaghetti squash years ago and thinking that it didn’t sound like something I would be willing to try. However, since giving up all things grain, I have been on the hunt for tasty substitutes for all of the foods that I have omitted from my diet. And the giant black hole of a void that pasta had left in my life desperately needed filling. So I began substituting conventional spaghetti noodles with this Paleo spaghetti squash recipe and topping this tasty veggie with my homemade meaty red sauce. After finally trying this healthy spaghetti squash recipe, I could have kicked myself for not giving it a shot sooner. For so many years I had been missing out on what I consider to be one of God’s most amazing inventions!
How to Cook Spaghetti Squash
I love to whip up a batch of this Paleo Spaghetti Squash recipe when I’m craving traditional spaghetti and meat sauce. As always, it is best to use all-natural, real-food ingredients, and this spaghetti squash recipe is no exception. I love to use organic unrefined coconut oil to brown my ground beef. This particular recipe calls for a little more salt than you may normally use. I used a carton of chopped tomatoes that are void of added sodium and other additives. Therefore, you may want to go easy on the salt if you choose to use canned tomatoes as they typically include sodium. There’s nothing worse than an over-salted dish.
Depending on how much sauce you like on your spaghetti squash noodles, you may or may not have a bit of meat sauce left over. The great news is that this sauce freezes well, so pop the leftovers in a freezer-safe container and store it for a quick and easy meal at a later date. That way, you can simply cook the spaghetti squash recipe, thaw and heat the frozen sauce, and you’ve got a quick and healthy Paelo meal.
Again, the spaghetti squash is a wonderful alternative to conventional processed noodles. It’s the perfect pasta alternative and only contains about 40 calories per cup! It’s also full of beneficial vitamins, minerals, and fiber. Go ahead and give this Paleo spaghetti squash recipe a try. It just might become your favorite go-to grain-free meal.
How to Cook Spaghetti Squash in the Instant Pot
Want to cook your spaghetti squash in the instant pot? Here’s how:
- Pierce spaghetti squash 8 – 12 times with a paring knife.
- Place squash on top of the trivet in instant pot and add 1 cup of water to the pot.
- Place lid on the pot and set to seal.
- Cook on high pressure for 20 minutes.
- Allow the steam to release naturally.
- Once the steam has released, carefully remove the squash from the pot and cut lengthwise.
- Remove seeds from the squash with a spoon.
- Use a fork to remove the “noodles” from the squash and enjoy!
- 1 Medium/Large Spaghetti Squash
- Sauce
- 1 Pound Ground Beef (Grass Fed is Best)
- 2 26.46 oz Cartons Pomi Chopped Tomatoes
- 2 Tbsp Himalayan Sea Salt (Reduce to 1Tbsp if using canned tomatoes)
- 1 Tsp Pepper
- 2 Tbsp Oregano
- 2 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 4 Tsp Granulated Stevia
- Preheat oven to 375 degrees. Cover a baking dish with parchment paper and place the spaghetti squash inside the dish. Pierce the squash with a knife multiple times around the perimeter of the squash to prevent it from busting as it heats in the oven.
- Bake squash for 1 hour.
- While the squash is baking, brown ground beef in a large pot. Drain meat to remove excess fat.
- Place browned drained meat back in pot and pour the carton of tomatoes over the meat. Stir in remaining ingredients and allow to simmer, stirring frequently until heated through.
- Allow cooked squash to cool for several minutes. Carefully cut squash in half, lengthwise. Using a spoon, scoop out the seeds from the middle of each half. Using a fork, scrape the insides of the squash to create "noodles."
- Place noodles in a bowl and top with the sauce. Enjoy!
Looking for more quick and easy grain-free and gluten-free meals for busy weeknights? Check out the recipes below:
Easy Grain Free Beef and Broccoli
- 1 Medium/Large Spaghetti Squash
- 1 Pound Ground Beef (Grass Fed is Best)
- 2 26.46 oz Cartons Pomi Chopped Tomatoes
- 2 Tbsp Himalayan Sea Salt (Reduce to 1Tbsp if using canned tomatoes)
- 1 Tsp Pepper
- 2 Tbsp Oregano
- 2 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 4 Tsp Granulated Stevia
- Preheat oven to 375 degrees. Cover a baking dish with tin foil and place the spaghetti squash inside the dish. Pierce the squash with a knife multiple times around the perimeter of the squash to prevent it from busting as it heats in the oven.
- Bake squash for 1 hour.
- While the squash is baking, brown ground beef in a large pot. Drain meat to remove excess fat.
- Place browned drained meat back in pot and pour the carton of tomatoes over the meat. Stir in remaining ingredients and allow to simmer, stirring frequently until heated through.
- Allow cooked squash to cool for several minutes. Carefully cut squash in half, lengthwise. Using a spoon, scoop out the seeds from the middle of each half. Using a fork, scrape the insides of the squash to create "noodles."
- Place noodles in a bowl and top with the sauce. Enjoy!
This looks great Sunni and I will try it very soon. I love your website and all of your great ideas!
Keep up the awesome job!
Angela
Thanks so much for stopping by!