Roasted Spaghetti Squash with Meat Sauce
Author: 
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
This pasta free spaghetti dinner is hearty, healthy, veggie packed, Whole30 and Paleo compliant. And it comes together in less than an hour!
Ingredients
  • 2 Medium spaghetti squash
  • 1 Tsp avocado oil
  • ½ Tbs minced garlic
  • 1 Lg yellow onion, diced
  • 1 Lb ground lamb or beef
  • 1 40 oz jar of sugar free spaghetti sauce (I use Rao’s Homemade Tomato Basil Sauce)
  • 2½ Cups chopped kale
  • 1 Tbs of Frank’s Hot Sauce
Instructions
  1. Pre-heat oven to 425F
  2. Wash and dry the spaghetti squash. Place the squash on a parchment paper lined baking sheet. Place the spaghetti squash in the oven and bake for 50 mins. Roll them at the halfway point.
  3. While the squash is roasting, heat a high sided pan or pot to medium/hot and then add the oil, garlic and onions. Saute until the onions begin to soften.
  4. Add the lamb or beef and sauté until fully cooked. If the meat gives off a lot of fat, I recommend draining it off before proceeding to the next step.
  5. To the pan with the meat and onions, add the spaghetti sauce and Frank’s Hot Sauce. Simmer on low.
  6. The squash is ready when its slightly browned and gives to the touch. Remove from the oven and allow to cool slightly before cutting it in half the short way. With a spoon, scrape out the seeds. Dispose the seeds. Using a fork, scrape the flesh of the squash from the skin…it should come out in stringy noodles! Set the noodles aside.
  7. Return to the meat sauce, turn off the heat, add the kale, stir and then cover for a few minutes (until the kale is wilted/soft). Salt and pepper the sauce to taste.
  8. Serve the meat sauce over a big pile of the spaghetti squash.
Recipe by Whole Paleo Eats at https://wholepaleoeats.com/2019/06/27/roasted-spaghetti-squash-with-meat-sauce-whole30-paleo/