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Whole30 Spaghetti-Style Spaghetti Squash

I'll admit, I do enjoy a good pasta dish. And while my normal preparation for spaghetti squash involves melted cheese... I knew we would be needing to flex our creative muscle a little more since pasta and cheese are both sitting on the sideline during Whole30. Even though this recipe will never take the place of spaghetti, this is quite the tasty and healthy alternative as spaghetti squash contains a wide range of vitamins, has a decent amount of fiber, and is low in fat and calories.

As seen on our Whole30 Challenge: Day 21, this is our version of Whole30 Spaghetti... aka Whole30 Spaghetti-Style Spaghetti Squash.

Whole30 Spaghetti-Style Spaghetti Squash


  • spaghetti squash

  • olive oil

  • garlic powder

  • sea salt

  • pepper


  • ground beef

  • 1/4 onion, chopped

  • 2 garlic cloves, minced

  • Everyday Spice Blend (or favorite Whole30 spice blend)

  • sea salt

  • pepper

  • no-sugar-added herb pasta sauce (Whole30 approved)


  1. Preheat oven to 375°F.

  2. Place aluminum foil on a baking sheet or baking dish (to minimize clean up later).

  3. Cut the spaghetti squash in half lengthwise and remove the seeds.

  4. Drizzle squash with olive oil.

  5. Lightly season with garlic powder, sea salt and pepper.

  6. Place squash onto foil and place in oven. Bake until tender (about 35-50 minutes).

  7. While squash is baking, cook the ground beef with onions, minced garlic, and seasonings (such as the Everyday Spice Blend). Then heat up the no-sugar-added pasta sauce.

  8. After squash is done cooking, remove squash from oven. Let squash cool for a few minutes until it is cool enough to handle.

  9. Use a fork and scrape the inside to create long strands (like spaghetti).

  10. Serve with ground beef and pasta sauce.


  • If you find it too hard to cut the squash in half before you bake it, you can also pierce a few holes in the squash and cook it whole. Bake for 1 to 1 1/2 hours until squash is tender. Then after it is done cooking, just cut it in half and remove seeds.

  • If strapped for time, you can also cook the squash in the microwave. Pierce a few holes in the spaghetti squash. Then bake the squash in the microwave to save time.

  • If you think your squash is too tough after baking it cut-sides up in the oven, you can also bake them cut-sides down in a baking dish, which will give it more moisture.

  • We found organic, no-sugar-added, herb-roasted pasta sauce at Whole Foods.

  • Spaghetti squash also freezes well. Pack cooked spaghetti squash into freezer bags, then seal and freeze.


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