Spaghetti Squash Bowl with Ground Beef and Vegetables (AIP-friendly)
Spaghetti squash bowl is a wonderful low-carb alternative to pasta, loaded with vitamin C, B vitamins, potassium, and manganese. It provides energy, supports immunity, and contributes to healthy bones and skin.
Eating nutrient-rich meals is essential for managing autoimmune conditions and overall health. This Spaghetti Squash Bowl is hearty, healing, and packed with flavor.
Grass-fed, grass-finished ground beef is an excellent source of high-quality protein, omega-3 fatty acids, zinc, and vitamin B12. These nutrients are crucial for muscle repair, energy production, and a strong immune system.
Kale is one of the most nutrient-dense greens, offering vitamins A, C, and K along with calcium and magnesium. These nutrients promote healthy bones, glowing skin, and overall vitality.
Carrots are rich in beta-carotene, an antioxidant that supports eye health and boosts immunity. The kelp powder adds iodine, which is vital for thyroid function and hormone balance.
Garlic and ginger not only enhance the flavor but also provide anti-inflammatory and immune-boosting benefits. Together, these ingredients create a satisfying dish that nourishes your body and supports your wellness goals.
This recipe is not just a meal; it’s a nutrient-dense way to enjoy comfort food while staying aligned with AIP principles.
Why You will Like Spaghetti Squash Bowl
Ingredients
1 spaghetti squash: A low-carb, nutrient-rich vegetable, high in vitamins C, B6, potassium, and manganese, perfect for pasta alternatives.
1.33 lb grass-fed, grass-finished ground beef: Provides high-quality protein, omega-3s, zinc, and vitamin B12 for energy and muscle repair.
1 onion, diced: Adds natural sweetness, depth of flavor, and is rich in antioxidants and vitamin C.
4 garlic cloves, minced: Offers a robust flavor and natural anti-inflammatory properties, supporting immune health and digestion.
1/2 inch fresh ginger, grated: Brings a warm, spicy note while aiding digestion and reducing inflammation.
4 brown mushrooms, sliced: Adds an earthy flavor and essential nutrients like selenium, B vitamins, and antioxidants.
2 carrots, diced: Supplies beta-carotene, an antioxidant supporting eye health, immunity, and vibrant skin.
200 g kale, chopped: A nutrient powerhouse packed with vitamins A, C, and K, plus calcium and fiber for overall health.
1 cup no-tomato sauce: A flavorful and AIP-friendly alternative made from vegetables, avoiding common inflammatory triggers.
Sea salt, to taste: Enhances flavors naturally while providing essential minerals like iodine and magnesium.
1/2 teaspoon kelp powder: Rich in iodine, supporting thyroid health and hormonal balance.
Parsley, chopped (for garnish): Adds freshness, a burst of green, and is rich in vitamin K and antioxidants.
Cooking oil (e.g., avocado oil): A healthy fat choice that supports heart health and enhances nutrient absorption.
Instructions
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half, remove the seeds, and place the halves cut-side down on a baking sheet. Roast for 40-50 minutes until the flesh is tender and easily scraped into spaghetti-like strands. Allow to cool slightly before scraping with a fork.
Step 2: Prepare the Ground Beef Mixture
While the squash roasts, heat oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Stir in minced garlic and grated ginger, cooking for 1-2 minutes until fragrant. Add sliced mushrooms and cook for 2-3 minutes until softened and lightly browned.
Add the diced carrots to the skillet and cook for 2-3 minutes to soften slightly and release their natural sweetness.
Add the grass-fed ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 5-6 minutes.
Stir in the no-tomato sauce and 1/2 cup of water. Mix well and bring the mixture to a gentle simmer.
Add oregano, thyme, kelp powder, and sea salt to the skillet. Stir and let the mixture simmer for 10-12 minutes to allow the flavors to meld together.
Stir in the chopped kale and cook for 2-3 minutes until the kale is wilted and vibrant green. Taste and adjust seasoning if needed.
Step 3: Assemble the spaghetti bowl
Divide the roasted spaghetti squash strands into serving bowls. Top with the ground beef and vegetable mixture.
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Spaghetti Squash Bowl
Course: Dinner, LunchCuisine: Mediterranean, AmericanDifficulty: Easy4
servings15
minutes1
hour410
kcalThis Spaghetti Squash Bowl is a nutritious, AIP-compliant dish featuring tender spaghetti squash strands topped with a savory ground beef and vegetable filling. Perfect for a gluten-free, anti-inflammatory meal.
Ingredients
1 medium spaghetti squash (about 2-3 lbs or 900g-1.4kg)
1.33 lb (600g) grass-fed, grass-finished ground beef
1 medium onion, finely chopped
4 garlic cloves, minced
1/2-inch fresh ginger, minced
4 brown mushrooms, finely diced
2 medium carrots, diced
1 cup (240ml) no-tomato sauce (AIP-friendly)
1/2 cup (120ml) water
200g (about 7 oz) kale, stems removed and chopped
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp kelp powder
Sea salt to taste
2 tbsp avocado oil
Fresh parsley, chopped (for garnish)
Directions
- Step 1: Roast the Spaghetti Squash
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon of avocado oil and sprinkle lightly with sea salt.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 35-40 minutes or until the squash is tender and easily shredded with a fork.
- Step 2: Prepare the Ground Beef Mixture
- Heat 1 tablespoon of avocado oil in a large skillet over medium heat.
- Add the chopped onion and sauté until softened, about 3-4 minutes.
- Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add the diced mushrooms and cook for 2-3 minutes, stirring occasionally.
- Stir in the diced carrots, allowing them to soften slightly, about 3 minutes.
- Add the ground beef to the skillet and cook until browned, breaking it into small pieces as it cooks.
- Once the beef is browned, mix in the no-tomato sauce and 1/2 cup of water. Season with oregano, thyme, kelp powder, and sea salt.
- Reduce the heat to low and let the mixture simmer for 10-15 minutes, allowing the flavors to meld.
- Stir the chopped kale into the skillet and cook for 2-3 minutes, just until wilted.
- Step 3: Assemble the Dish
- Once the spaghetti squash is done roasting, use a fork to scrape the strands into a serving dish or individual plates.
- Top the spaghetti squash with the ground beef and vegetable mixture.
- Garnish with freshly chopped parsley.
Recipe Video
Notes
- Spaghetti Squash Texture: After roasting, use a fork to scrape the squash into strands, creating a "noodle-like" texture.
- Customize the Filling: Feel free to adjust the vegetables based on what you have on hand, such as adding zucchini or bell peppers.
- Meat Choice: You can substitute ground beef with ground turkey or chicken for a lighter option.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for later use. Reheat thoroughly before serving.
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