Spaghetti Squash Bolognese with Ground Beef and Mushrooms

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

Hearty ground beef and mushroom sauce simmered to perfection served over roasted spaghetti squash strands in a Paleo and Whole30-friendly style. This Italian-inspired Whole30 recipe (paleo), ready in about 65 minutes, pairs spaghetti squash, ground beef (80% lean), cremini mushrooms, sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 medium (about 3 lbs) spaghetti squash
• 1 lb ground beef (80% lean)
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 3 tbsp tomato paste
• 14 oz can crushed tomatoes, no sugar added
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp fresh basil leaves, chopped

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Instructions

1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds. Drizzle cut sides with 1 tbsp olive oil and season with 1/2 tsp sea salt. Place cut side down on a baking sheet and roast for 40 minutes until tender.
2. Step 2: Meanwhile, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 diced yellow onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5-7 minutes until mushrooms release moisture and soften.
3. Step 3: Add 1 lb ground beef to the skillet, breaking it up with a spoon, and cook until browned, about 6-8 minutes. Stir in 3 tbsp tomato paste, 14 oz crushed tomatoes, 1 tsp dried oregano, 1 tsp dried basil, 1/2 tsp black pepper, and remaining 1/2 tsp sea salt. Reduce heat to low and simmer for 15 minutes until sauce thickens.
4. Step 4: Use a fork to scrape spaghetti squash strands into a bowl. Divide squash evenly onto plates and spoon the beef and mushroom Bolognese sauce on top. Garnish with 2 tbsp chopped fresh basil before serving.