Whole30 Classic Spaghetti with Ground Meat

Elevate your weeknight dinners with this hearty and nutritious Whole30 Classic Spaghetti with Ground Meat. This recipe swaps traditional pasta for roasted spaghetti squash, making it a wholesome, grain-free alternative that’s packed with flavor. A fragrant, slow-simmered meat sauce featuring your choice of ground beef or turkey, crushed tomatoes, garlic, and a medley of Italian herbs creates a comforting, savory topping. With minimal prep and a rich blend of fresh and dried ingredients, this dish is perfect for satisfying cravings without compromising on nutrition. Garnished with parsley, this gluten-free, paleo-friendly meal is not only simple to prepare but also a satisfying family favorite! Perfect for Whole30 followers or anyone looking for a healthy twist on classic spaghetti, this recipe is a weekly go-to that’s as flavorful as it is guilt-free.

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 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

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Add the minced garlic to the skillet and cook for an additional 1 minute until fragrant.

Step 6

Add the ground meat to the skillet and cook, breaking it apart with a spatula, until browned and cooked through, about 7-10 minutes.

Step 7

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.

Step 8

Once the spaghetti squash is cooked, use a fork to scrape the flesh into spaghetti-like strands and transfer to a serving dish.

Step 9

Pour the meat sauce over the spaghetti squash strands and sprinkle with fresh parsley before serving.

Nutrition Facts

Serving size	(2690.9g)

Amount per serving	% Daily Value*
Calories	2258.2

Total Fat 154.7g	0%
Saturated Fat 49.5g	0%
Polyunsaturated Fat 13.2g
Cholesterol 386.9mg	0%
Sodium 4458.3mg	0%
Total Carbohydrate 138.4g	0%
Dietary Fiber 31.6g	0%
Total Sugars 63.8g
Protein 96.3g	0%

Vitamin D 0IU	0%
Calcium 571.4mg	0%
Iron 23.9mg	0%
Potassium 5018.6mg	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: 59.7%

Protein: 16.5%

Carbs: 23.7%