Paleo Stuffed Spaghetti Squash

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Spaghetti squash is one of those ingredients that genuinely earns its reputation as a pasta stand-in, and when it's roasted until tender and fork-scraped into golden strands, the texture is downright satisfying. Here, those strands get folded right into a savory ground beef filling built with onion, red bell pepper, garlic, diced tomatoes, and a trio of dried herbs — oregano, basil, and thyme — that makes the whole kitchen smell incredible. Everything gets spooned back into the squash shells and finished under the broiler so the edges caramelize just enough to add a little char and depth. The whole approach is grain-free and dairy-free by nature, relying entirely on whole vegetables, quality meat, and olive oil — no substitutions or workarounds needed. It serves four and works beautifully as a weeknight dinner that feels a little more special than it is difficult to pull off. A scatter of fresh parsley at the end keeps it bright and pulls the whole dish together visually.

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp black pepper, divided

For the filling

1 lb ground beef (85% lean)
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper.
2
Flip the squash halves cut-side down on the baking sheet. Roast for 35–45 minutes, until the skin yields easily when pressed and a fork pierces the flesh with no resistance.

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