Whole30 Spaghetti with Cheese
Transform your pasta night with this delectable Whole30 Spaghetti with Cheese! Featuring tender roasted spaghetti squash as a gluten-free, low-carb alternative to traditional noodles, this dish takes clean eating to a new level. Tossed in a rich, savory marinara-meat sauce made with grass-fed ground beef, crushed tomatoes, and aromatic spices, it's a hearty, wholesome meal bursting with flavor. The finishing touch? A sprinkle of nutritional yeast, delivering a cheesy, umami-rich kick that’s entirely dairy-free and Whole30-compliant. Ready in under an hour, this easy recipe combines simplicity with bold taste, making it perfect for dinner while supporting your healthy lifestyle. Garnish with fresh parsley for a vibrant flair and serve warm to keep everyone coming back for more!
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Recipe Information
Ingredients
- 1 medium Spaghetti squash
- 2 tablespoons Olive oil
- 1 medium Yellow onion
- 3 cloves Garlic cloves
- 1 pound Ground beef (grass-fed, Whole30-compliant)
- 14 ounces Crushed tomatoes (no added sugar or preservatives)
- 2 tablespoons Tomato paste (Whole30-approved)
- 1 teaspoon Dried basil
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Nutritional yeast
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Drizzle 1 tablespoon of olive oil on the cut sides of the squash, then place them cut side down on a baking sheet lined with parchment paper.
Roast the squash in the oven for 30-35 minutes, or until the flesh is tender and can be easily shredded with a fork.
While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Dice the onion and mince the garlic cloves, then add them to the skillet. Sauté for 3-4 minutes, or until fragrant and softened.
Add the ground beef to the skillet, breaking it apart with a spoon, and cook until browned and fully cooked through, about 6-7 minutes.
Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, paprika, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
Once the spaghetti squash is done roasting, use a fork to shred the flesh into noodles and transfer to serving plates.
Top the squash noodles with the marinara-meat sauce.
Finish by sprinkling 2 tablespoons of nutritional yeast over each serving for a cheesy flavor and garnish with freshly chopped parsley if desired.
Serve warm and enjoy your Whole30-compliant spaghetti!
Nutrition Facts
Calories |
1963 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.6 g | 176% | |
| Saturated Fat | 43.8 g | 219% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 4101 mg | 178% | |
| Total Carbohydrate | 106.7 g | 39% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 44.5 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 376 mg | 29% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3614 mg | 77% | |
*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.
