Spaghetti Squash Bolognese

Here is the recipe I tried to put up earlier. I adapted this recipe from the book Practical Paleo.  I really love this book!


  • 1 Spaghetti Squash
  • 4 slices of bacon (Bacon is tricky on the Whole30.  A lot of bacon has sugar in it so make sure there is no sugar.  Also, there can’t be any added nitrates.  Also, organic and pastured is best with all meat when doing the Whole30 but especially with really fatty cuts of meat.)
  • 1/2 lb ground beef (organic and pastured is best)
  • 1/2 lb ground pork (organic and pastured is best)
  • 1 onion finely chopped
  • 1-2 cloves of garlic finely chopped (I like 2 cloves)
  • 1 large carrot finely chopped
  • 1 celery stock finely chopped
  • 1/2 little can of tomato paste (make sure there isn’t sugar)
  • 1 can diced tomatoes (the only ingredient should be tomatoes)
  • 1/2 cup full fat coconut milk
  • Salt, pepper, and crushed red pepper to taste

Spaghetti Squash:

  • Preheat oven to ~400 degrees Fahrenheit
  • Cut squash lengthwise and scoop out the seeds
  • Sprinkle with pepper and salt and place inside facing down on a baking sheet
  • Bake for ~40 minutes until the flesh of the squash is tranluscent and you can easily scape out the “spaghetti” with a fork (let cool before handling though… it’ll be hot!


  • While the squash is baking, start by browning the bacon in a dutch oven (I didn’t start with this and I wish I did because then you can use the bacon fat to sauté the veggies.
  • Once bacon is cooked, remove from the pan and set aside. Sauté the onions, garlic, carrot, and celery until softened.
  • Add the ground beef, pork, and bacon and cook until brown.
  • Add the tomato paste, tomatoes, coconut milk, and seasonings and cook over medium heat for ~10 minutes.
  • Serve over the spaghetti squash and eat up! I hope you like it!




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