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picture of paleo spaghetti recipe (AIP & Low FODMAP)

Paleo Spaghetti Recipe (AIP & Low FODMAP)

Tara Klippert
This paleo spaghetti recipe is also AIP, Low FODMAP, gluten free, dairy free and sugar free.
4 from 1 vote
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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Course Main Course
Cuisine American, Italian
Servings 6
Calories 432 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Large sharp kitchen knife
  • Oven
  • Large pot
  • Cutting board

Ingredients
  

  • 3 spaghetti squash
  • 2 796 ml canned pumpkin
  • 2 lb ground beef
  • 1 lb mushrooms (Omit or greatly reduce for low FODMAP)
  • 1 cup bone broth (250 ml)
  • 1 cup fresh basil
  • 1 tbsp dried oregano
  • 1 tbsp dried parsley
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1/2 tsp sage
  • 1 tbsp salt

Instructions
 

  • Preheat your oven to 350 F
  • Cut your spaghetti squashes in half lengthwise
  • Using a spoon or squash scraper, scoop out all the seeds
    hollowed out spaghetti squash
  • Line 2 baking sheets with parchment paper and pour about 1/2 - 1 cup water into each pan
  • Place all 6 spaghetti squash halves facing down on the baking sheet, making sure to get some water underneath each
    spaghetti squash face down in pan ready to bake
  • Bake spaghetti squash in the oven for 30-45 minutes, checking after 30 to see if its reached the desired consistency you want
  • While the spaghetti squash is baking, dice up your mushrooms and set aside
    sliced mushrooms
  • Dice up your fresh basil and set aside
    fresh chopped basil
  • On low to medium heat, brown your ground beef
    picture of browning beef in pot
  • Add the sliced mushrooms and continue cooking and stirring until it looks cooked through
    picture of beef and sliced mushrooms simmering in pot
  • Add all dry seasonings & fresh basil and mix everything together. Leave out a small amount of fresh basil for garnish at the end.
    picture of sauce after adding all seasonings and basil
  • Add canned pumpkin and bone broth and mix well
    picture of adding bone broth and canned pumpkin to spaghetti sauce
  • Turn burner down to low and simmer for at least 15 minutes (or longer if you like!) until the flavours have mingled and the sauce has cooked down a bit
    picture of AIP spaghetti sauce simmering
  • After taking your spaghetti squash out of the oven and letting it cool, scrape out each squash into a large bowl, or into 6 smaller containers if you are doing meal prep
    picture of hollowed out spaghetti squash and bowl full of cooked squash
  • Top spaghetti squash with sauce and serve
    picture of aip spaghetti sauce on top of baked spaghetti squash

Video

Nutrition

Calories: 432kcalCarbohydrates: 40.8gProtein: 38.7gFat: 15.6gSaturated Fat: 6.8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.2gCholesterol: 93.3mgSodium: 1329mgPotassium: 1174.4mgFiber: 12.5gSugar: 15.6g
Keyword AIP, dairy free, gluten free, grain free, Low FODMAP, paleo, soy free, sugar free
Tried this recipe?Let us know how it was!