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Spaghetti Squash with Paleo Sauce

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PREP TIME
20 min
COOKING TIME
50 min
TOTAL TIME
70 min
SERVINGS
8 servings
Dinner Italian
Spaghetti Squash with Paleo Sauce
Ingredients
  • 1/4 cup water
  • 1 spaghetti squash, halved lengthwise and seeded
  • 1 1/2 pounds ground beef
  • 1 white onion, diced
  • 1 tablespoon extra-virgin olive oil
  • 1 cup sliced mushrooms
  • 1 zucchini, diced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (14.5 ounce) can crushed tomatoes
  • 1 (8 ounce) can crushed tomatoes
  • 1/4 cup chopped fresh basil, or to taste
  • 1/4 cup chopped fresh oregano, or to taste
  • 1/4 cup chopped fresh thyme, or to taste
  • 1 tablespoon red pepper flakes, or to taste
Instructions
1
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) before proceeding with the recipe.
2
Fill a baking dish with water and position squash halves, cut-sides facing downwards, within the dish.
3
Place the squash in the preheated oven and roast until it becomes tender, taking approximately 30 to 40 minutes.
4
During the roasting process, prepare a meat sauce by cooking and stirring ground beef along with an onion in a large skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Remove the beef mixture to a plate using a slotted spoon, discarding excess grease from the skillet.
5
Heat 1 tablespoon of extra-virgin olive oil in the same skillet over medium heat and cook a mixture of mushrooms, zucchini, bell peppers, crushed tomatoes, basil, oregano, thyme, and red pepper flakes in the hot oil until the vegetables are tender, taking around 10 minutes. Stir in the beef mixture and simmer over low heat, occasionally stirring.
6
While the meat sauce is simmering, shred the cooked spaghetti squash halves into strands using a fork and divide them onto 8 plates. Drizzle each serving with 1 tablespoon of extra-virgin olive oil and top generously with the meat sauce.