Paleo Fettuccine Bolognese

Elevate your weeknight dinner with this Paleo Fettuccine Bolognese, a healthy and satisfying twist on the Italian classic. Featuring tender, roasted spaghetti squash as a nutrient-packed, grain-free pasta alternative, this dish is perfect for those following paleo, gluten-free, or low-carb diets. The hearty bolognese sauce is simmered to perfection with ground beef, aromatic garlic, onions, and a medley of vegetables, all enhanced by the rich flavors of crushed tomatoes, beef broth, and Italian herbs like oregano and basil. This recipe strikes the ideal balance between comfort food and wholesome eating, offering a meal that’s both nourishing and indulgent. Ready in just over an hour and finished with a sprinkle of fresh parsley, this dish is sure to become a cozy, flavorful favorite for family dinners or meal prep.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 large Spaghetti squash
• 2 tablespoons Olive oil
• 1 pound Ground beef
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 1 medium, diced Carrot
• 1 diced Celery stalk
• 15 ounces Crushed tomatoes
• 2 tablespoons Tomato paste
• 1 cup Beef broth
• 1 Bay leaf
• 1 teaspoon Dried oregano
• 1 teaspoon Dried basil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Cut the spaghetti squash in half lengthwise and remove the seeds. Brush with 1 tablespoon of olive oil and place cut side down on a baking sheet.

Step 3

Roast the spaghetti squash in the oven for about 40 minutes, or until tender. Once done, use a fork to scrape out the spaghetti-like strands and set aside.

Step 4

While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat.

Step 5

Add the diced onion, garlic, carrot, and celery to the skillet, sautéing for about 5 minutes until the vegetables are soft.

Step 6

Add the ground beef to the skillet and cook until browned, breaking it up with a spoon, about 8 minutes.

Step 7

Stir in the crushed tomatoes, tomato paste, beef broth, bay leaf, oregano, basil, salt, and black pepper. Bring the sauce to a simmer.

Step 8

Reduce the heat to low and let the sauce simmer gently for 20 minutes, stirring occasionally, until it thickens.

Step 9

Serve the bolognese sauce over the roasted spaghetti squash. Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2616.4g)

Amount per serving	% Daily Value*
Calories	2072.1

Total Fat 144.0g	0%
Saturated Fat 45.6g	0%
Polyunsaturated Fat 13.2g
Cholesterol 345.1mg	0%
Sodium 5343.8mg	0%
Total Carbohydrate 122.9g	0%
Dietary Fiber 29.2g	0%
Total Sugars 53.2g
Protein 94.8g	0%

Vitamin D 0IU	0%
Calcium 499.4mg	0%
Iron 17.3mg	0%
Potassium 4342.4mg	0%

*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.

Source of Calories

Fat: 59.8%

Protein: 17.5%

Carbs: 22.7%