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Low-Carb Roasted Spaghetti Squash with Beef Ragu

Swap out pasta for tender, roasted spaghetti squash strands topped with a rich, savory beef and tomato ragu. This hearty and flavorful dish is a fantastic way to enjoy a comforting meal while keeping carbs in check.

  • Total Time1 hour 10 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 1 large (approx. 4.5-5 lbs or 2 small/medium Spaghetti Squash)
  • 1 Tbsp Olive oil (for roasting squash)
  • Salt and freshly ground black pepper

For the Beef Ragu:

  • 1 Tbsp Olive oil (for sauce)
  • 1.5 lbs Lean ground beef (93% lean or higher)
  • 1 large Yellow onion (chopped)
  • 4-5 Garlic cloves (minced)
  • 1 can (28 ounces Tomato sauce, no salt/sugar added recommended)
  • 1 can (14.5 ounces Italian-style diced tomatoes, undrained)
  • 9 oz Tomato paste
  • 1.5 tsp Italian seasoning
  • 1/2 to 3/4 tsp Crushed red pepper flakes
  • 1 Tbsp Balsamic vinegar

Optional Toppings:

Instructions

  1. Roast the Spaghetti Squash: Preheat oven to 400°F (200°C). Cut the squash in half lengthwise and remove seeds. Brush cut surfaces with 1 Tbsp olive oil; season with salt and pepper. Place cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes, or until tender.
  2. Prepare the Beef Ragu Base: While squash roasts, heat 1 Tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add onion; cook until softened (5-7 min). Add garlic; cook 1 min more. Add ground beef; cook, breaking it apart, until browned (8-10 min). Drain excess fat.
  3. Simmer the Ragu: Stir in tomato sauce, diced tomatoes, tomato paste, Italian seasoning, and crushed red pepper flakes. Bring to a boil, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
  4. Finish the Ragu: Stir in balsamic vinegar. Taste and adjust seasoning with salt and pepper if necessary. Keep warm.
  5. Prepare Squash Strands: Once squash is roasted and slightly cooled, use a fork to scrape the flesh into spaghetti-like strands.
  6. Serve: Divide squash strands among six bowls. Top generously with the beef ragu. Garnish with optional fresh basil and Parmesan cheese before serving.

Notes

Nutrition Facts (per serving): Calories 430 kcal | Protein 32 g | Total Fat 17 g | Total Carbs 41 g (Fiber: 9 g, Sugars: 19 g, Net Carbs: 32 g)

These values are approximate and may vary based on ingredients and preparation. Based on 93% lean ground beef and assumes no-sugar and no-salt-added tomato products.

  • Prep Time: 15 minutes
  • Cook Time: 55 minutes

Nutrition

  • Calories: 430

Find it online: https://foodtrackergirl.com/2025/04/20/my-go-to-comfort-meal-roasted-spaghetti-squash-with-hearty-beef-ragu/