This Keto-Friendly Ragu with Spaghetti Squash is a hearty, wholesome option that aligns with metabolic health. Spaghetti squash makes a wonderful substitute for traditional pasta: tender, slightly sweet, and full of nutrients—while keeping things light and low-carb. Pair it with a rich, slow-simmered ragu, and you have a dish that’s as nourishing as it is delicious.
Keto Ragu with Spaghetti Squash
Ingredients
- 1 pound ground beef
- ½ cup olive oil
- Salt and pepper to taste
- 12 oz. low-carb tomato sauce
- Splash of red wine vinegar
- 4 tbsp. butter
- 1 medium spaghetti squash
- 4 tbsp. parmesan cheese
- Chopped fresh basil to taste
Instructions
- Preheat oven to 350°F.
- In a pan, heat 1 tbsp olive oil. Add ground beef, salt, and pepper. Cook until browned.
- Stir in tomato sauce and a splash of red wine vinegar. Simmer on low heat for about 30 minutes. Add chopped basil and butter to finish.
- Cut spaghetti squash in half and scoop out seeds.
- Rub the inside of each half with olive oil, salt, and pepper.
- Place squash halves face down on a lined baking sheet. Bake for about 1 hour, or until soft to the touch.
- Remove skin, and use a fork to shred the flesh into spaghetti-like strands.
- Top with the ragu mixture, sprinkle with parmesan, and serve hot!
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Serves: 4
This dish is proof that healthy eating doesn’t mean sacrificing flavor. Celebrate National Pasta Day with a meal that’s every bit as satisfying as a traditional bowl of pasta—while supporting your body’s wellbeing.
