Whole30 Classic Spaghetti with Ground Meat
Transform your weeknight dinner routine with this flavorful Whole30 Classic Spaghetti with Ground Meat recipe, a wholesome twist on a family favorite. Instead of traditional pasta, nutrient-rich roasted spaghetti squash serves as the base, offering a low-carb, gluten-free alternative that pairs perfectly with the hearty, tomato-based meat sauce. Featuring ground beef or turkey, aromatic garlic and onion, and a blend of dried Italian herbs, this dish is bursting with savory goodness while remaining Whole30-compliant. Ready in just over an hour, this satisfying meal is perfect for those seeking a healthier spaghetti option without compromising on taste. Garnished with fresh parsley for a vibrant finish, it’s comforting, nutritious, and tailor-made for paleo and clean-eating enthusiasts.
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Recipe Information
Ingredients
- 1 large Spaghetti squash
- 2 tablespoons Olive oil
- 1 pound Ground beef or turkey
- 1 medium, diced Onion
- 3 minced Garlic cloves
- 1 28-ounce can Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup, chopped Fresh parsley
Instructions
Preheat the oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with 1 tablespoon of olive oil and season with a pinch of salt and pepper.
Place the squash halves cut side down on a baking sheet and roast in the preheated oven for about 40-45 minutes, or until the squash is tender and easily pierced with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 4-5 minutes until translucent.
Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.
Add the ground meat to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 7-10 minutes.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Bring the mixture to a gentle simmer and let it cook for 20 minutes, stirring occasionally.
Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands and transfer to a serving dish.
Pour the meat sauce over the spaghetti squash strands and sprinkle with fresh parsley before serving.
Nutrition Facts
Calories |
2258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 154.7 g | 198% | |
| Saturated Fat | 49.5 g | 248% | |
| Polyunsaturated Fat | 13.2 g | ||
| Cholesterol | 387 mg | 129% | |
| Sodium | 4458 mg | 194% | |
| Total Carbohydrate | 138.4 g | 50% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 63.8 g | ||
| Protein | 96.3 g | 193% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 5019 mg | 107% | |
*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.
