Whole30 Spaghetti with Meat Sauce and Cheese
Transform your dinner routine with this Whole30 Spaghetti with Meat Sauce and Cheese, a satisfying and wholesome meal that's perfect for anyone following a Whole30 or paleo lifestyle. Instead of traditional pasta, this recipe features roasted spaghetti squash as a nutrient-packed, low-carb alternative, lending a tender, spaghetti-like texture to the dish. The rich and savory meat sauce, made with perfectly seasoned ground beef and a flavorful blend of crushed tomatoes, garlic, and herbs, pairs beautifully with a creamy, dairy-free cashew "cheese" sauce for a truly indulgent yet guilt-free experience. Ready in just over an hour, this comforting recipe is packed with bold flavors, Whole30-compliant ingredients, and a touch of freshness from an optional parsley garnish. Ideal for meal prep or a cozy family dinner, it’s a delicious way to enjoy classic comfort food on a clean-eating plan!
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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)
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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
| Serving size | (2938.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2795.1 |
| Total Fat 193.2g | 0% |
| Saturated Fat 54.1g | 0% |
| Polyunsaturated Fat 13.2g | |
| Cholesterol 325.1mg | 0% |
| Sodium 4432.3mg | 0% |
| Total Carbohydrate 179.8g | 0% |
| Dietary Fiber 37.7g | 0% |
| Total Sugars 70.6g | |
| Protein 121.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 513.2mg | 0% |
| Iron 25.7mg | 0% |
| Potassium 5367.4mg | 0% |
Source of Calories