Appetizers, Mains, Sides

‘spaghetti’ with spicy meat sauce

September 29, 2011

Simple.  No-frills.  Fully yum!  Your entire fam…young and old(er), will adore this!!!  We make this little number so much, that I have actually overlooked it…and have simply forgot to include it as one of my blog posts on this site!  It fully flew under my radar…sneaky bugger!  For some reason, I thought I had done a wee write-up several months back, but to no avail.  In my mind, I believe that I was thinking about a previous roasted butternut squash recipe.  I always confuse my squash…LOL!  Silly gal!!!  With that said, if you haven’t yet tried spaghetti squash…I highly recommend that you DO!  It is incredible this year and will pretty much warm the cockles of your heart!  A fabulous alternative to whole wheat pasta noodles….minus that nasty ass after feeling many get after eating those grains.

It is easy peasy to prepare, requires minimal ingredients to do so, and is even super delicious to take as left-overs the next day.  I love the fact that I can eat a heaping bowl of this dish, without feeling bloated or sluggish afterwards.  This in combo with the spicy meat sauce is just ‘the cat’s ass!’  Stop thinking about it…and pick one up this weekend, when you are out and about at your local farmer’s market.  They are in-season right now…so take advantage of their yumminess.  Guaranteed to leave you wondering why you hadn’t cheffed it up ages ago!?!  Mmmmmmmm…

‘Spaghetti’ noodles


  • 1 spaghetti squash – halved
  • olive or coconut oil to coat
  • sea salt and ground pepper


  • using a large knife, cut your spaghetti squash in half, lengthwise
  • with a spoon, scoop out all the seeds and guts
  • coat each half with olive or coconut oil, using a silicone brush
  • sprinkle with some sea salt and ground pepper
  • place ‘face-down’ on a baking sheet
  • cook at 350-375(ish) for 45-60 mins (it really depends on size of squash and your oven)
  • remove and let stand for 10 minutes
  • using a large fork, plate by removing the ‘spaghetti’ strands from the entire squash

Homemade Spicy Meat Sauce

'spaghetti' with spicy meat sauce
Prep time: 
Cook time: 
Total time: 
Yield: 6 +
  • 1 large can (796 mL) crushed organic tomatoes - I used the VitaBio brand
  • .5 large can (796) diced organic tomatoes
  • 1.5-2 lbs ground beef
  • 2 small white onion - thickly chopped
  • 1 red pepper - chopped
  • 1-2 packages mushroom - different varieties
  • 5 cloves fresh garlic - crushed and chopped
  • 3 hot peppers (Malagueta) - optional
  • olive oil (generous amount)
  • 3 tsp dried oregano
  • sea salt and ground pepper
  1. on the stove-top, in a frying pan, brown the ground beef
  2. remove and set aside
  3. in a dutch oven (Le Crueset), add in a generous amount of olive/coconut oil
  4. on medium heat, sauté the onion, mushroom and garlic until softened
  5. next, add in the garlic and chopped red and hot pepper
  6. again, let all ingredients sauté and meld together
  7. continue the cooking process by re-adding the ground beef
  8. then, stir in crushed and diced tomatoes (quantities may vary, depending on how 'saucy' you want it!)
  9. while cooking, add in sea salt, pepper and dried oregano
  10. allow time to simmer (the longer, the better)
  11. serve on-top of your spaghetti squash
  12. enjoy!

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  • Corrine Sonderegger January 30, 2013 at 11:56 pm

    I like this. It is the best job I ve seen.

  • Margret March 3, 2013 at 7:18 pm

    I made this for my family gathering today and everyone raved about it. Even the non-paleo peeps tried it with the squash and liked that too. (I served it with pasta for them, and it stood up to any sauce out there.) This will go into regular rotation in our house!


    • Cindy March 11, 2013 at 10:06 am

      OH YEAH! So glad it was a hit!!! Thanks for sharing…

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