This recipe is seriously delicious. I mean, who doesn’t like spaghetti? And – in my humble opinion – who doesn’t like a healthy version of a classic comfort meal? This grain-free take on spaghetti features all the good, wholesome stuff with all the same yummy pasta goodness.

spaghetti squash pasta

Oh how I love a flavourful, wholesome meal that takes no time at all and requires no more than a couple fresh ingredients. Getting creative in the kitchen is fun, and that’s what inspired this dish (plus a craving for spaghetti!)

This Spaghetti Squash Pasta recipe takes less than an hour to make and is the perfect dish for those who are gluten/grain-free thanks to the glorious spaghetti squash used as for the “noodles”. Spaghetti squash is also bursting with eye-loving antioxidants such as beta-carotene, heart-healthy minerals, and plenty of fibre.

Special note: The red wine in this recipe is optional, but I gotta say… it really makes this sauce extra delicious. It’s mine and many others’ secret ingredient!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4

Ingredients

  • 1 spaghetti squash
  • 1 lb ground beef (you can also use ground turkey or chicken)
  • 8-10 roma tomatoes, diced
  • 1 bell pepper, diced
  • 2 cups fresh kale, chopped
  • 2 cups baby spinach
  • 1 cup cremini mushrooms, sliced
  • 1 onion, diced
  • 2 tbsp dried oregano
  • 2 tbsp dried basil
  • 1-2 garlic cloves, minced
  • 1/2 tbsp cumin or chili powder
  • 1 tbsp olive oil
  • sea salt to taste
  • 1/4 cup red wine optional

Instructions

TO MAKE THE SPAGHETTI SQUASH

  1. Preheat oven to 400F. Slice squash open lengthwise, remove seeds, and place on baking sheet flesh down.

  2. Bake 30-40 minutes until skin is lightly browned and can be pierced through with knife.

  3. Remove from oven, and fork out spaghetti-shreds onto plates.

FOR THE SAUCE

  1. While squash is cooking in oven, in pan over medium heat, sauté oil and garlic until lightly browned. Add oregano, basil, and ground beef.

  2. Once cooked, stir in all chopped vegetables and remaining ingredients and reduce heat to medium-low until liquid from tomatoes has reduced into a thicker sauce, about 25 minutes.

  3. Serve and enjoy!

 

You can also use the ground beef in this recipe as meatballs instead. Simply combine combine ground beef in bowl with 1 tbsp oregano, 1 tbsp basil, salt and pepper. Roll into balls and bake alongside squash at 400F for approximately 30 minutes.

 


 

Let me know if you give this recipe a try, I’d love to hear how you like it!

Have you ever used spaghetti squash before as a pasta noodle?