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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.
4.34 from 3 votes
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American, Italian
Servings 6
Calories 432 kcal

Equipment

Ingredients
  

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 it's reached the desired consistency you want. If you want the spaghetti squash noodles al dente, bake them for less time.
  • 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's 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 the burner down to low heat 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 the flesh of the 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 the spaghetti squash with the meat sauce and serve.
    picture of aip spaghetti sauce on top of baked spaghetti squash
  • Store your leftovers in an airtight container in the fridge for 2 – 3 days, or in the freezer for much longer. If you are making this for meal prep, divide it out into individual containers.

Video

Nutrition

Calories: 432kcalCarbohydrates: 40.8gProtein: 38.7gFat: 15.6gSaturated Fat: 6.8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.2gCholesterol: 93.3mgSodium: 748mgPotassium: 1174.4mgFiber: 12.5gSugar: 15.6g
Keyword AIP, dairy free, gluten free, grain free, Low FODMAP, paleo, soy free, sugar free
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