Paleo Spaghetti with Marinara Sauce
Transform your weeknight dinner routine with this flavorful and wholesome Paleo Spaghetti with Marinara Sauce! Perfect for those following a paleo or gluten-free lifestyle, this recipe swaps traditional pasta for tender roasted spaghetti squash, delivering a nutritious twist on a classic favorite. The hearty marinara sauce features grass-fed ground beef, aromatic garlic, and a blend of Italian herbs, ensuring every bite is rich and satisfying. With minimal prep time and simple steps, you’ll have a delicious homemade meal ready in under an hour. Garnished with fresh parsley, this dish not only looks vibrant but also bursts with natural flavors. Whether you're meal prepping or serving it right off the stove, this paleo-friendly spaghetti is guaranteed to become a staple in your kitchen.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 pound Ground beef (grass-fed)
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 28 ounces Crushed tomatoes (canned, no sugar added)
- 2 tablespoons Tomato paste
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons, chopped Fresh parsley
Instructions
Preheat your oven to 400°F (204°C). Using a sharp knife, carefully halve the spaghetti squash lengthwise and scoop out the seeds.
Brush the inside of each half with 1 tablespoon of olive oil and place them cut-side down on a baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
While the squash is roasting, heat a large skillet or saucepan over medium heat. Add the remaining 1 tablespoon of olive oil.
Cook the diced onion in the skillet for 3-4 minutes, until softened. Add the minced garlic and cook for another 1 minute, stirring frequently to prevent burning.
Add the ground beef to the pan and cook until browned, breaking it into small pieces with a spatula. This should take about 5-7 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Bring the sauce to a simmer and reduce the heat to low. Let it simmer for 15-20 minutes, stirring occasionally.
Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
Divide the squash strands evenly among serving plates and top with the marinara sauce. Sprinkle freshly chopped parsley over the top for garnish.
Serve immediately and enjoy your Paleo Spaghetti with Marinara Sauce!
Nutrition Facts
Calories |
2123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.1 g | 169% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 4160 mg | 181% | |
| Total Carbohydrate | 137.5 g | 50% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 63.8 g | ||
| Protein | 103.2 g | 206% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 20.8 mg | 116% | |
| Potassium | 4478 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
