Spaghetti Squash Bolognese with Ground Beef and Mushrooms

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (whole30, paleo) ready in about 65 minutes pairs medium (about 3 lbs) 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 50 min Serves 4 Italian cuisine 360 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Spaghetti Squash Bolognese with Ground Beef and Mushrooms take to make?

Total time is about 65 minutes (15 min prep + 50 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spaghetti Squash Bolognese with Ground Beef and Mushrooms?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ground beef (80% lean) from drying out.

Can I substitute ingredients in Spaghetti Squash Bolognese with Ground Beef and Mushrooms?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spaghetti Squash Bolognese with Ground Beef and Mushrooms for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spaghetti Squash Bolognese with Ground Beef and Mushrooms whole30?

Yes — this recipe is tagged whole30, paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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