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15-Minuted Easy Paleo Spaghetti

Spaghetti is one of those classic comfort foods that often is one of the first meals that comes to mind  for family dinner and for good reason -- its delicious! This version is made with spaghetti squash instead of pasta and a sugar-free tomato sauce packed with protein and veggies.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Main Course
Cuisine Italian
Servings 4


  • 2 small spaghetti squash
  • 1 lb ground beef
  • 2 cups tomato sauce (check the ingredients)
  • 2 tbsp coconut aminos
  • 1 bunch fresh basil
  • salt & pepper to taste


  • Cut the spaghetti squash in half and remove the seeds with a spoon. For the Instant Pot, I like to cut it side to side rather than length-wise so it fits in the pot better. If cooking in the oven, cut lengthwise to allow more surface area exposed to the heat.
  • Cook the spaghetti squash in the Instant Pot for 4-6 minutes depending on the size of your squash. For smaller squash, try 4 minutes. **See recipe notes for oven method**
  • While the squash is cooking, heat a skillet over medium high heat. If using a non-stick skillet no oil is needed, otherwise add 1/2 tbsp of oil. 
  • Add the ground beef to the skillet and cook about 8 minutes or until no pink remains, while using your spatula to break up the beef into small pieces.
  • Drain the beef to remove excess fat or liquid if desired and add back to the pan.
  • Add in the tomato sauce and coconut aminos, stir, and continue to cook for another 2 minutes. Taste and add salt & pepper if desired.
  • Slice the basil by stacking leaves on top of each other, roll them up, then slice.
  • Add half of the basil to the skillet, stir, and remove from heat.
  • When the spaghetti squash is done cooking, remove from the Instant Pot and allow to cool. Using a fork, shred the squash into spaghetti-like noodles. Salt and pepper the spaghetti squash.
  • To serve, place a serving of the spaghetti squash in a bowl. Top with the tomato sauce and beef mixture. Garnish with basil. Enjoy!


For the tomato sauce, search for a sauce that has veggies added to it for extra nutrients. Always check the label to ensure there is no added sugar or other weird ingredients.
Spaghetti squash tends to produce about 2-4 servings per squash. I like to use small squash because they fit in the Instant Pot better. A small squash will give you 2 servings per squash.
Instructions to cook the spaghetti squash in the oven:
  • Preheat the oven to 400 degrees F. Cut the spaghetti squash in half lengthwise. Drizzle with olive oil, salt and pepper. Bake open side up for 40-60 minutes, depending on the size of the squash, until easily shredded with a fork.
  • Tips for cutting the squash: Use a sharp knife! Cut off the ends of the squash so that you can stand it up and create a flat surface. This will keep the squash from rolling around while you cut. Cut lengthwise in half to create more surface area exposed to the heat.