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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.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 6
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 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:
  • Fresh basil leaves thinly sliced or torn
  • Grated Parmesan cheese

Method
 

  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

Yield: 6 Servings
Nutrition Information (Per Serving - Approximate):
  • Calories: 430 kcal
  • Protein: 32 g
  • Fat: 17 g
  • Total Carbohydrates: 41 g
  • Fiber: 9 g
  • Sugars: 19 g
  • Net Carbohydrates: 32 g
(Disclaimer: Nutritional information is an estimate based on standard databases using 93% lean ground beef and assuming no-sugar/salt-added tomato products. Actual values may vary depending on specific brands used, squash size and yield, and optional toppings. Always check product labels for the most accurate information.)