Whole30 Spaghetti with Cheese

Discover a guilt-free twist on comfort food with this Whole30 Spaghetti with Cheese! Featuring tender roasted spaghetti squash as a low-carb, gluten-free substitute for traditional pasta, this dish is paired with a rich, savory marinara meat sauce made from Whole30-compliant ground beef and wholesome seasonings like garlic, basil, and oregano. The secret to its cheesy finish? Nutritional yeast, which delivers that classic cheesy flavor while staying dairy-free and Whole30-approved. This family-friendly recipe is ready in under an hour, making it perfect for busy weeknights or meal prep. Garnished with fresh parsley for a pop of color, it’s a wholesome, satisfying alternative to traditional spaghetti that doesn’t compromise on taste or health goals.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.

Step 3

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.

Step 4

Roast the squash in the oven for 30-35 minutes, or until the flesh is tender and can be easily shredded with a fork.

Step 5

While the squash is roasting, heat 1 tablespoon of olive oil in a large skillet over medium heat.

Step 6

Dice the onion and mince the garlic cloves, then add them to the skillet. Sauté for 3-4 minutes, or until fragrant and softened.

Step 7

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.

Step 8

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.

Step 9

Once the spaghetti squash is done roasting, use a fork to shred the flesh into noodles and transfer to serving plates.

Step 10

Top the squash noodles with the marinara-meat sauce.

Step 11

Finish by sprinkling 2 tablespoons of nutritional yeast over each serving for a cheesy flavor and garnish with freshly chopped parsley if desired.

Step 12

Serve warm and enjoy your Whole30-compliant spaghetti!

Nutrition Facts

Serving size	(2048.2g)

Amount per serving	% Daily Value*
Calories	1962.7

Total Fat 137.6g	0%
Saturated Fat 43.8g	0%
Polyunsaturated Fat 11.4g
Cholesterol 301.0mg	0%
Sodium 4101.4mg	0%
Total Carbohydrate 106.7g	0%
Dietary Fiber 26.1g	0%
Total Sugars 44.5g
Protein 91.6g	0%

Vitamin D 0IU	0%
Calcium 376.4mg	0%
Iron 17.9mg	0%
Potassium 3613.9mg	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: 61.0%

Protein: 18.0%

Carbs: 21.0%