Spaghetti Squash with Meat Sauce

I owe a big thanks to my old friend, Katie, for introducing me to the Paleo lifestyle.  It was through social media, namely Facebook and Instagram, that I would find myself salivating at her pictures and recipes.  One day I finally messaged her with some questions, bought the book It Starts with Food, and the rest is history.  Her blog, The Daily Diehl, continues to be a great source for Paleo inspiration and recipes and I encourage you to check it out for some new ideas.  Her recipe for spaghetti squash with ground turkey meat (found here) is what inspired this post.




1 spaghetti squash

1 lb. grass-fed beef

1 28 oz. can Hunt’s tomato sauce (no salt added)

1 cup diced onion

3 cloves garlic

1/2 cup chopped mushrooms

1 tablespoon chopped basil

1 tablespoon olive oil

Salt and pepper, to taste


Prepare your spaghetti squash.  Click here to see how.

Sauté your onion, garlic, and mushrooms in olive oil over medium-low heat, until onions become transparent.

Add grass-fed ground beef and allow to cook through.

Add tomato sauce and basil and allow to cook for about 5-10 minutes, then bring to a simmer.


Combine the sauce and spaghetti squash, add salt and pepper to taste, and enjoy!



Spaghetti Squash with Pesto

Pasta is one of my guiltiest pleasures–Penne alla Vodka, Fettucine Alfredo, Spaghetti Bolognese–you name it, I love it. Of course these dishes are not compliant with a Paleo lifestyle, but spaghetti squash is and it’s fabulous! I’ve found that I can make a lot of my favorite pasta dishes Paleo-friendly just by swapping out the pasta for spaghetti squash.

Now, pesto is one of the very first things I ever learned to make in the kitchen thanks to my longtime friend, Jamie. It’s so easy and simple that even I, as a 22 year old living in a studio apartment with a closet for a kitchen, could make it. It kind of became my party trick for awhile. Whenever I was asked to bring a dish to a party I was always quick to offer up pesto because it was easy, colorful, and tasted great! Fast forward a few years, I realized that this pesto is Paleo-friendly and has therefore become a staple in my diet. Big thanks to JVL for the cooking lesson back in 2004!

*My friend Jamie went on to open her own restaurant in Costa Rica. You can follow her on Instagram @mamasarestaurant*

Ingredients for Spaghetti Squash:

1 spaghetti squash

Olive oil

Directions for Spaghetti Squash:

photoCut the spaghetti squash lengthwise and use a spoon to scoop out the seeds in the middle.

Coat the inside of each half with some olive oil.

Bake for 45 minutes at 350˚

When it is done in the oven, turn each half over and use a fork to scrape out the “noodles.”

Ingredients for Pesto:

2 cups fresh basil leaves

1/2 cup pine nuts

1/2 cup olive oil

1 teaspoon minced garlic

Parmesan (optional, Whole30- leave this out)

Cherry tomatoes (optional)

Salt and pepper, to taste

Directions for Pesto:

Toss the basil, pine nuts and garlic into a food processor. Pulse about 10 seconds until everything is chopped.

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Add 1/2 cup olive oil and pulse about 20 seconds until everything is blended.

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Toss spaghetti squash with pesto and add tomatoes for garnish and sprinkle parmesan, if desired. Add salt and pepper to taste.

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