Spaghetti Squash Stir-Fry with Ground Beef and Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

A colorful, nutrient-packed stir-fry featuring tender spaghetti squash strands with savory ground beef and crisp bell peppers, perfect for a Whole30 dinner. This beef (whole30, gluten free) ready in about 60 minutes pairs spaghetti squash, ground beef (grass-fed if possible), red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 (grass-fed if possible)
• 1 large, sliced into thin strips red bell pepper
• 1 large, sliced into thin strips yellow bell pepper
• 3 stalks, sliced green onions
• 3 cloves, minced garlic cloves
• 1 tbsp fresh minced ginger
• 3 tbsp coconut aminos
• 1 tsp sesame oil (toasted, optional)
• 2 tbsp olive oil
• 1 tsp, divided sea salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F. Cut 1 medium spaghetti squash in half lengthwise and scoop out seeds. Place cut side down on a baking sheet and roast for 40 minutes until tender. Remove and let cool slightly.
2. Step 2: While squash roasts, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef, 1/2 tsp sea salt, and 1/4 tsp black pepper. Cook, breaking up meat, for 6-8 minutes until browned and cooked through. Remove beef and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil if needed. Sauté 3 minced garlic cloves and 1 tbsp fresh minced ginger for 1 minute until fragrant.
4. Step 4: Add 1 large sliced red bell pepper and 1 large sliced yellow bell pepper with 1/2 tsp sea salt. Stir-fry for 4-5 minutes until peppers are tender-crisp.
5. Step 5: Use a fork to scrape spaghetti squash strands out of shells, yielding about 4 cups. Add spaghetti squash and cooked ground beef back into the skillet with vegetables.
6. Step 6: Pour 3 tbsp coconut aminos and 1 tsp toasted sesame oil (optional) over the mixture. Toss everything together and cook for 2-3 minutes until heated through and flavors meld.
7. Step 7: Stir in 3 sliced green onions, taste and adjust salt if needed. Serve warm.