You can get all the flavors of spaghetti without all the carbs by using spaghetti squash as your “noodle.” Spaghetti has always been one of my favorite meals, and I don’t have it miss out on Keto since this recipe is completely keto friendly!

  • 1 medium to large spaghetti squash
  • 1 pound of ground beef, ideally grass-fed
  • 1 jar of Rao’s marinara (Why Rao’s? Because 1) there is no nasty inflammatory soybean oil in it, which is what most brands use, and 2) There are absolutely no added or hidden sugars. It is worth the price! You can find it at Fresh Market or Publix and stock up when on sale, but if you don’t have those stores, try Amazon.)
  • 1 bag of frozen mushrooms, or 1 container of fresh mushrooms of your choice (optional)
  • 1 cup of frozen chopped onions, or 1 small fresh onion chopped (optional)
  • Marinara and beef seasonings of choice. I like garlic and onion powder, dried oregano and parsley, pink salt and ground black pepper.
  • Grated Parmesan cheese

Mushrooms and onions just help add additional nutrients to the dish. If you don’t like them you can leave them out, but I recommend them. Mushrooms contain Fiber, Protein, Vitamin C, Folate, Iron, Zinc Manganese, Vitamin D, Thiamin, Riboflavin, Niacin, Vitamin B6, Pantothenic Acid, Phosphorus, Potassium, Copper and Selenium. Onions contain Fiber, Vitamin B6, Folate, Potassium, Manganese, and Vitamin C.

Start by prepping the spaghetti squash since that takes the most time.

  1. Preheat oven to 375 F
  2. With a sharp knife, cut the spaghetti squash length wise
  3. Scrape out the seeds in the middle and discard
  4. Place the squash flesh side down in a 9×13 baking dish with 1/2 inch of water and a tsp of salt
  5. Bake for 45 minutes uncovered. The shell should be a little soft but not mushy when it’s done.
  6. Remove from oven. Cool for 10 minutes. Then use a fork to extract “noodles” from the squash.

While the squash is baking, prepare the beef marinara sauce.

  1. Brown the ground beef over medium high heat in a large skillet.  Add in mushrooms/onions. Once browned and cooked, drain some of the fat, if you want :p
  2. Reduce heat to low. Stir in seasonings. Add Rao’s sauce. Simmer over low heat for 20 or so minutes, stirring occasionally. Keep warm until squash is cooked and noodles are extracted.

Once you extract the noodles from the squash, put some on a plate. Top with a spoonful of beef marinara sauce, then sprinkle Parmesan cheese on top. Enjoy!