Whole30 Spaghetti with Meat Sauce and Cheese
Dive into the rich, savory world of this Whole30 Spaghetti with Meat Sauce and Cheese, a wholesome and satisfying spin on a classic comfort food favorite! Instead of traditional pasta, this recipe features tender strands of roasted spaghetti squash, offering a low-carb, gluten-free base that's perfect for soaking up the robust, tomato-based meat sauce made with ground beef, aromatic garlic, and a medley of herbs. The crowning touch is a creamy, dairy-free cashew "cheese" sauce that brings a velvety finish and adds a Whole30-compliant flair. Ready in just over an hour with simple, wholesome ingredients, this meal is hearty, nutritious, and perfect for weeknight dinners or meal prep. Serve it warm, garnished with fresh parsley, for a flavorful dish that’s both healthy and indulgent. Perfect for those following Whole30, paleo, or dairy-free diets, this recipe is sure to become a family favorite!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 28 ounces crushed tomatoes (Whole30-compliant, no added sugar)
- 2 tablespoons tomato paste (Whole30-compliant)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup raw cashews
- 0.5 cup water
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 0.5 teaspoon garlic powder
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and place them face-down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is easily pierced with a fork.
While the spaghetti squash is roasting, prepare the meat sauce. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then, add the minced garlic and sauté for another 1-2 minutes.
Add the ground beef to the skillet. Cook, breaking it up with a wooden spoon, until it's browned and fully cooked through, about 7-10 minutes. Drain any excess grease if necessary.
Stir the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper into the skillet with the beef. Lower the heat and let the sauce simmer for 15-20 minutes, stirring occasionally.
Prepare the cashew 'cheese' sauce while the meat sauce is simmering. Soak the raw cashews in hot water for at least 10 minutes, then drain. In a high-speed blender, combine the soaked cashews, water, nutritional yeast, lemon juice, and garlic powder. Blend until smooth and creamy, scraping down the sides as needed.
Once the spaghetti squash is done roasting, use a fork to scrape out the strands into a large bowl. These will serve as your 'spaghetti' noodles.
To serve, divide the spaghetti squash into individual bowls or plates. Top each serving with the meat sauce and a drizzle of the cashew 'cheese' sauce. Garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.5 g | 96% | |
| Saturated Fat | 20.1 g | 100% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1970 mg | 86% | |
| Total Carbohydrate | 90.3 g | 33% | |
| Dietary Fiber | 20.1 g | 72% | |
| Total Sugars | 34.4 g | ||
| Protein | 35.8 g | 72% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 289 mg | 22% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 2118 mg | 45% | |
*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.
