Go Back
–+ servings
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.
No ratings yet
Print Recipe Pin Recipe
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
  • 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!