FREE mini mixer with my NEW Birthday Cake Paleo Protein!

Spaghetti Squash with Ground Beef and Roasted Broccoli


Spaghetti Squash with Ground Beef and Roasted Broccoli

Like many of my patients, I must admit that I too am very prone to stress. To decrease my stress throughout the week, I batch cook my meals on the weekends. I also choose simple, easy-to-make meals over complicated recipes. This recipe is one of my ‘go-to’ meals that I can make in a pinch and eat throughout the week. I like to alternate what kinds of meat (e.g., ground bison, turkey, lamb, chicken) and veggies I use in this recipe. Feel free to tailor this and make it your own! I also like to top this recipe with a dairy-free and nut-free pesto (such as this Dino Kale Pesto) or sliced avocado.

Spaghetti Squash with Ground Beef and Roasted Broccoli

Spaghetti Squash with Ground Beef and Roasted Broccoli



Prep Time

1 1/2 hours




  • 1 large spaghetti squash
  • 1 lbs grass-fed ground beef
  • 1 large head of broccoli broken into florets
  • 2 Tbsp avocado oil
  • 1 Tbsp coconut oil
  • 1 Tbsp garlic powder
  • 1 Tbsp oregano
  • black pepper to taste
  • sea salt to taste


  1. Preheat the oven to 375 degrees F.
  2. Cut the spaghetti squash in half lengthwise and use a spoon to scrape out the seeds. Coat each side evenly with avocado oil. Season with black pepper and sea salt.
  3. Place the spaghetti squash flesh side down on a large baking sheet. Bake the spaghetti squash in the oven for about 50 minutes, or until you can easily pierce the squash with a fork.
  4. Once it has finished baking, remove the squash and let it cool for about 15 minutes. With a fork, scrape out the spaghetti-like strands. Set aside.
  5. While the squash is baking, in a large bowl, mix ground beef with sea salt, oregano, black pepper, and garlic powder.
  6. Heat a large skillet over medium heat. Melt the coconut oil in the skillet.
  7. Place ground beef into the skillet, breaking the meat into small pieces with a spatula. Cook for about 10 minutes, stirring occasionally to brown evenly throughout. Set aside.
  8. After the spaghetti squash has finished baking, place the broccoli florets on a large baking sheet. Coat evenly with 1 tbsp avocado oil, sea salt, and black pepper. Bake at 375 degrees F for about 20-30 minutes, or until tender.
  9. In a large bowl, mix together the spaghetti squash, ground beef, and broccoli florets.


Optional: Drizzle additional extra virgin olive oil on top and serve.

Updated on:

Published on:

Related Articles