This is my go-to spaghetti squash meal! Roasted Spaghetti Squash topped with a simple-yet-delicious Beef Ragu sauce simmered with tomatoes, onions, carrots and celery. It's so good, you won't miss the pasta!
Yield: 8 servings
5 from 1 vote

Spaghetti Squash with Meat Ragu

Course: Dinner
Cuisine: American
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!

Ingredients

  • 8 cups cooked spaghetti squash (from 2 medium, about 6 lbs total)
  • salt and fresh pepper (to taste)

For the Meat sauce:

  • 1 tsp butter
  • 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

  • Preheat oven to 400ºF.
  • 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.
  • 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.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • 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 an hour, stirring occasionally.
  • 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.
  • Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Nutrition

Serving: 1cup squash, scant 3/4 cup sauce, Calories: 175kcal, Carbohydrates: 19g, Protein: 14g, Fat: 3g, Cholesterol: 40mg, Sodium: 263mg, Fiber: 3g, Sugar: 8g
Freestyle Points: 3
Points +: 4