Paleo Spaghetti Squash Boats with Meat Sauce
Spaghetti squash is one of those ingredients that genuinely earns its reputation as a pasta stand-in — roasted until tender, it pulls apart into delicate, slightly sweet strands that hold up beautifully under a hearty sauce. Here, those natural squash "boats" do double duty as both the noodle and the bowl, which means less cleanup and a seriously impressive presentation for a weeknight dinner. The meat sauce is built the right way: browned ground beef, sautéed onion and bell pepper, plenty of garlic, and a long simmer with crushed tomatoes, tomato paste, and a trio of dried herbs that makes the whole kitchen smell incredible. Everything in this recipe is exactly what it looks like — real vegetables, quality meat, olive oil, and spices — so there's no need to scrutinize labels or swap out suspicious ingredients. The tomato paste step is a small move that makes a big difference, cooking down briefly until it deepens in color and gives the sauce a richer, more complex base. After a final ten minutes back in the oven, the sauce bubbles into the squash strands and the edges caramelize just enough to make every bite satisfying. Finish with a scatter of fresh basil and serve straight from the shell for a meal that feels indulgent without straying from clean, whole-food eating.
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Learn more →Ingredients
4 servings
For the squash
- 2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the meat sauce
- 1 lb ground beef (85% lean)
- 1 medium yellow onion, finely diced
- 1 medium green bell pepper, finely diced
- 4 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp dried thyme
- ½ tsp red pepper flakes (optional)
- ½ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh basil, thinly sliced (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a rimmed baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with the 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Flip the squash halves cut-side down on the baking sheet. Roast for 35–40 minutes, until the skin yields easily when pressed and a fork slides through the flesh without resistance.
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