Cold, winter nights in our home mean hearty, comforting dinners with warm veggies and rich, umami flavors. This Creamy Spaghetti Squash with Beef and Asparagus is full of fiber, protein, and healthy fats. It’s filling, satisfying, and packed with gut-healthy ingredients.

If you’ve never tried spaghetti squash, then let me introduce you to your new favorite vehicle for pasta sauce! This squash is easy to cook and fun to take a fork prepare! Spaghetti squash provides a good amount of dietary fiber, which helps maintain your gut health and keeps your digestion moving. With vitamin C and manganese, the vitamins and minerals in this winter squash also make it a valuable addition to your weeknight menu.

Your roasted spaghetti squash gets topped with a creamy beef and asparagus sauce that boasts it’s own list of nutritious benefits. Asparagus is one of the top-ranked vegetables containing ample amounts of antioxidants. On top of this, the folate in this veggie works with the B12 in ground beef to support cognitive health! The smooth, creamy coconut milk makes this healthy sauce the perfect way to take vegetables to the next level.

This is a creamy spaghetti squash recipe for the nights when you want to feel warm, cozy, and super healthy!

Creamy Spaghetti Squash with Beef and Asparagus

Creamy Spaghetti Squash with Beef and Asparagus


6 people


  • 1 spaghetti squash cut in half and seeded
  • 1 tbls avocado oil
  • 3 cloves garlic minced
  • 1/2 red onion diced
  • 1 lb 100% grass-fed, pasture-raised ground beef
  • 1 bunch asparagus cut into 1-inch pieces
  • 1 (13.5 oz) can full fat coconut milk
  • 1/2 cup fresh basil chopped
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper


  1. Preheat oven to 450˚F. On a lined sheet pan, place spaghetti squash face down. Cook in oven for 30-45 minutes or until it becomes fork tender.
  2. While spaghetti squash cooks, heat avocado oil in a skillet to medium heat. Add onion and garlic and sauté until translucent. Add ground beef to skillet and cook until no longer pink.
  3. Add asparagus to skillet and sauté for 5 minutes. Add coconut milk, half of basil, salt, and pepper to skillet. Bring to a simmer and cover. Let simmer for 5-10 minutes, stirring occasionally until asparagus is fork tender. Remove from heat.
  4. Scrape out insides of spaghetti squash with a fork and evenly divide among 6 serving bowls. Top with sauce and meat mixture. Garnish with remaining basil.