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Spaghetti Squash with Grass-Fed Beef Meat Sauce

Author: Kelsey Romano
This spaghetti squash with meat sauce is all the things comfort food is about, without the carbs! It is full of classic flavors and ready in under 30 minutes.
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Ingredients
 

  • 1 spaghetti squash, large
  • 1 lb grass-fed ground beef
  • 1 jar marinara sauce of choice, I use Raos. Always look for one without added sugars.
  • 1 tbsp olive oil
  • salt, to taste
  • ½ onion, chopped
  • 1 tbsp garlic, minced

Equipment

  • air fryer

Instructions
 

  • Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil and salt.
  • Place in air fryer and cook at 400 F for 20 minutes.
  • While the spaghetti squash is baking, start on the meat sauce. In a large skillet add a tablespoon of olive oil.
  • Add in ground beef, garlic and onion. Cook for about 3-5 minutes, breaking up the meat.
  • Once the meat is browned and the onions and garlic are translucent, pour in the marinara sauce.
  • Bring heat down to a simmer. Let simmer for about 10-15 minutes.
  • When the spaghetti squash is done, scrap with a fork to get squash out. Serve in a bowl and top with meat sauce!

Notes

If you don’t have an air fryer you can bake spaghetti squash in the oven!
  • Bake the squash: Preheat the oven to 400 degrees F.
  • Place the squash cut-side down on the prepared baking sheet. Do not press any holes in the squash.
  • Bake for 35 to 40 minutes, until the squash is just fork-tender on the inside, lightly browned on the outside, and the skin gives a little when pressed on the outside (be careful, it is hot!). If your squash is very large, it may be as long as 50 minutes or so, but do not let the squash overcook or your strands will be soggy.
 
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