Paleo/Keto Spaghetti Squash Bolognese Recipe [Low Carb] #paleo #keto #lowcarb #recipes -

Keto Spaghetti Squash Bolognese Recipe [Low Carb, Paleo]

  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Category: Dinner
  • Cuisine: Italian


  • 1 large spaghetti squash (approx. 5 lb)
  • 2 lb (908 g) ground or minced beef
  • 1 onion, diced
  • 1 14.5 oz (410 g) can of diced tomato
  • 1 cup (40 g) fresh basil, finely chopped
  • 8 cloves of garlic, peeled and minced
  • 1/4 cup (60 ml) coconut oil to cook the beef with
  • 2 Tablespoons (30 ml) coconut oil to cook the spaghetti squash with
  • Salt and pepper to taste


  1. Place 1/4 cup of coconut oil into a large pot and saute the diced onion in the oil on high heat. Add the ground beef to the pot once the onions turn translucent.
  2. Once the meat is browned, add the diced tomatoes and turn down the heat.  Simmer with the lid on for 30 minutes (simmer for 1 hour if you have time). Stir regularly to make sure it’s not sticking to the bottom of the pot.
  3. Meanwhile, chop a spaghetti squash in half, remove the seeds, smother the insides with a thin layer of coconut oil (you can use your hands to do this), cover with a paper towel to avoid splattering, and microwave each spaghetti squash half for 6-7 minutes on high power. (Alternatively you can bake the coconut oil covered spaghetti squash halves in the oven at 375 F (190 C) for 45 minutes.)
  4. Use a fork to scratch out the spaghetti squash strands and divide them between 4 plates.
  5. Add the basil, garlic, salt, and pepper to taste to the meat sauce, cook for 5 more minutes, and spoon on top of the spaghetti squash.


All nutritional data are estimated and based on per serving amounts.

Net Carbs: 9 g


  • Calories: 440
  • Sugar: 5 g
  • Fat: 34 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 20 g