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4.9 from 36 votes

Spaghetti Squash with Meat Ragu

Roasted Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. I love this low-carb dish, you won't miss the pasta!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 servings
Calories: 175 kcal
Course: Dinner
Cuisine: American

Ingredients

  • 8 cups cooked spaghetti squash (from 2 medium, about 6 lbs total)
  • 1 tsp butter
  • salt and fresh pepper (to taste)
  • 1 tsp olive oil
  • 4 oz 1/2 onion, finely chopped
  • 1 carrot (peeled and chopped)
  • 1 celery stalk (finely chopped)
  • 1 lb 95% lean beef
  • 28 oz can of crushed tomatoes (I prefer Tuttorosso)
  • 1/4 cup white wine (omit for whole30)
  • 1 bay leaf
  • salt and fresh pepper (to taste)

Instructions

    Cup of Yum
  1. Preheat oven to 400ºF.
  2. Cut spaghetti squash in half lengthwise and scoop out seeds and membrane. Season with salt and bake about 1 hour, or longer if needed on a baking sheet, cut side up. If you prefer the microwave, cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish and cover. Microwave 8-9 minutes or until soft.
  3. Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  4. Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  5. When cooked, add the tomatoes and adjust salt and pepper to taste. Add wine and simmer until it reduces a bit, then add bay leaf and cover, reducing heat to low. Simmer at least 1 hour, stirring occasionally.
  6. When spaghetti squash is cooked, let it cool for about 10 minutes. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
  7. Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Nutrition Information

Serving 1cup squash, scant 3/4 cup sauce Calories 175kcal (9%) Carbohydrates 19g (6%) Protein 14g (28%) Fat 3g (5%) Cholesterol 40mg (13%) Sodium 263mg (11%) Fiber 3g (12%) Sugar 8g (16%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 175

% Daily Value*

Serving 1cup squash, scant 3/4 cup sauce
Calories 175kcal 9%
Carbohydrates 19g 6%
Protein 14g 28%
Fat 3g 5%
Cholesterol 40mg 13%
Sodium 263mg 11%
Fiber 3g 12%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.