• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Soups
  • One Pot
  • Baking
  • Meat and Fish
  • Celiac Resources
  • Breakfast
  • Snack
  • Dessert
  • Sides
  • Gluten Free Living
  • Gluten Free Travel
  • Van Life
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
Vibrantly G-Free
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Soups
  • One Pot
  • Baking
  • Meat and Fish
  • Celiac Resources
  • Breakfast
  • Snack
  • Dessert
  • Sides
  • Gluten Free Living
  • Gluten Free Travel
  • Van Life
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Meat and Fish

    Easy Baked Spaghetti Squash with Beef and Veggies

    February 18, 2021 by Jamie · 1 Comment

    Jump to Recipe·Print Recipe
    Baked Spaghetti Squash with Beef and Veggies Pin 1
    Baked Spaghetti Squash with Beef and Veggies Pin 3
    Baked Spaghetti Squash with Beef and Veggies Pin 2

    This healthy feel good Baked Spaghetti Squash with Beef and Veggies recipe is low maintenance and delicious, with only 9 ingredients! You can also make this entire meal in the Instant Pot -- I included instructions in the notes.

    Perfect for weekend or weeknight dinners, this recipe is also Paleo and gluten-free. It's a favorite nutrient-dense meal for healing after illness or autoimmune flares.

    Baked spaghetti squash with beef and veggies feature photo

    Pin
    Share
    Pocket
    Tweet

    I actually developed nearly the same recipe twice, almost 2 years apart (before and after my year of van life travel). That's because Spaghetti squash with beef and veggies has been a family favorite healing and comfort food for years.

    It's simple, nutrient-dense, and uses all real food ingredients.

    Whether recovering from a glutening or simply looking for a healthy meal to offset too many Christmas cookies, you can guarantee I'm whipping this up!

    At home, I bake the squash and pan fry the beef and veggies in a skillet. You can also pressure cook the spaghetti squash in the Instant Pot and use the sauté function for the beef and veggies (instructions in notes).

    Either way, I'm sure you'll find you love this recipe as much as we do. And don't forget that drizzle of balsamic vinegar just before serving!

    Why you’ll love this Baked Spaghetti Squash with Beef and Veggies Recipe:

    • it’s healthier than most other ground beef recipes
    • it's naturally gluten-free, dairy-free, and paleo
    • it uses only real food ingredients
    • it's healing and nutrient dense

    Baked spaghetti squash with beef and veggies close-up photo

    Baked spaghetti squash with beef and veggies bite shot

    Baked spaghetti squash with beef and veggies served for easy weeknight dinner

    What to know before you start:

    You can easily make this entire meal with the Instant Pot.

    How to make Spaghetti Squash with Beef and Veggies in the Instant Pot:

    1. Halve and remove seeds from the spaghetti squash.
    2. Add 1 cup of water to the instant pot. Then add the steamer rack trivet and place the spaghetti squash halves on top. Cook at high pressure for 7 minutes, allowing steam to release naturally for 10 minutes after cooking. Then manually release steam with the steam release button. Carefully remove the spaghetti squash.
    3. Using the sauté setting on the Instant Pot, follow the instructions for the beef and veggies. All other instructions are the same!

    Substitute the green bell pepper for green beans if having an autoimmune flare.

    While this is a classic healing recipe in my home, know that bell peppers (part of the nightshade family) can aggravate some digestive symptoms.

    In this case, substitute green beans for the bell pepper.

    Add that balsamic drizzle at the end, after plated.

    If you add balsamic vinegar to the skillet, you'll end up with too much remaining at the bottom. For even distribution, add the drizzle at the end, after plated with the spaghetti squash.

    Baked Spaghetti Squash with Beef and Veggies Recipe:

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Baked spaghetti squash with beef and veggies close-up photo

    Baked Spaghetti Squash with Beef and Veggies >> paleo, gluten-free


    ★★★★★

    5 from 1 reviews

    • Author: Jamie -- Vibrantly g-Free
    • Total Time: 35 minutes
    • Yield: 4 1x
    • Diet: Gluten Free
    Print Recipe
    Pin Recipe

    Description

    This healthy feel good Baked Spaghetti Squash with Beef and Veggies is low maintenance and delicious, with only 9 ingredients! You can also make this entire meal in the Instant Pot -- I included instructions in the notes section.

    Perfect for weekend or weeknight dinners, this recipe is also Paleo and gluten-free. It's a favorite nutrient-dense meal for healing after illness or autoimmune flares.


    Ingredients

    Scale
    • 1 medium spaghetti squash, cut in half lengthwise with seeds removed
    • 3 tablespoons olive oil
    • 1 green bell pepper, sliced thinly and halved
    • ½ large yellow onion, diced
    • 16-18 medium cremini or white mushrooms, quartered
    • 1 pound lean ground beef
    • 1 cup packed fresh basil leaves

    For Serving:

    • salt and pepper to taste
    • a drizzle of balsamic vinegar over each plate

    Instructions

    1. Preheat the oven to 400 F. Place spaghetti squash halves flat (cut side down) on a baking pan. Bake for 30 minutes.
    2. Meanwhile in a skillet on medium-high heat, sauté onion and bell pepper in oil for five minutes or until they begin to soften.
    3. Add mushrooms. Once mushrooms release liquid after a few minutes, turn to high heat to boil off the liquid. Once most liquid is boiled off, bring to medium heat and add the beef. Cook for about five minutes until beef is cooked through. Then turn off heat and add fresh basil leaves. Stir into mixture to wilt.
    4. Use a fork to noodle the spaghetti squash by gently scraping inwards from the sides, along the grain of the squash. Serve the beef and vegetable mixture on a pile of spaghetti noodles. Add salt and pepper to taste and a drizzle of balsamic vinegar to each dish.

    Notes

    How to make Spaghetti Squash with Beef and Veggies in the Instant Pot:

    1. Halve and remove seeds from the spaghetti squash.
    2. Add 1 cup of water to the instant pot. Then add the steamer rack trivet and place the spaghetti squash halves on top. Cook at high pressure for 7 minutes, allowing steam to release naturally for 10 minutes after cooking. Then manually release steam with the steam release button. Carefully remove the spaghetti squash.
    3. Using the sauté setting on the Instant Pot, follow the instructions for the beef and veggies. All other instructions are the same!

    Substitute the green bell pepper for green beans if in an autoimmune flare. While this is a classic healing recipe in my home, know that bell peppers (part of the nightshade family) can aggravate some digestive diseases. In this case, substitute green beans for the bell pepper.

    Add that balsamic drizzle at the end, after plated. If you add balsamic vinegar to the skillet, you'll end up with too much remaining at the bottom. For even distribution, add the drizzle at the end, after plated with the spaghetti squash.

    • Prep Time: 10
    • Cook Time: 25
    • Category: Dinner
    • Method: Baked
    • Cuisine: American

    Keywords: spaghetti squash ground beef paleo, gluten free spaghetti squash recipe

    Did you make this recipe?

    Tag @vibrantlygfree on Instagram and hashtag it #vibrantlygfree

    Hungry for more?

    Try these other tasty comfort food recipes:

    • Northwest Beef Stew in the Instant Pot
    • Easy Paella Recipe
    • Easy Instant Pot Tomato Soup
    • Savory Pumpkin Stew
    • Super Simple Cottage Fries

    Or check out our tasty gluten-free Recipe Index <3

    With love and gratitude,

    ❤︎ Jamie

    Pin
    Share
    Pocket
    Tweet
    « One Pot Lentil Pasta >> vegan, gluten-free, 9 ingredients
    Vegan Parmesan Cheese >> nut free, 3 ingredients »

    Subscribe

    for email updates!

    Reader Interactions

    Comments

    1. Anna

      December 17, 2022 at 4:18 pm

      SO simple yet so delicious! I can't believe that this is so healthy and tasty. We will be adding it to our weekly rotation in winter and Fall!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    Primary Sidebar

    Hey Friend!

    A headshot of Jamie, the blogger behind Vibrantly G-Free, outside in a forest wearing a blue top.

    I'm Jamie -- a former math and science teacher, now full-time food blogger and photographer. I love to live on-the-go with tasty food to take along!

    More about me →

    Currently Trending

    • Impossibly Authentic Dairy Free Tiramisu
    • Foolproof Gluten-Free French Baguette
    • How to go Gluten Free - 10 BEST tips for Beginners
    • Printable Gluten Free Grocery List + 10 Tips!

    Seasonal Favorites

    • Showstopper Gluten-Free Apple Coffee Cake
    • Dairy Free Swedish Meatballs
    • Savory Pumpkin Stew
    • Fluffy Almond Flour Pumpkin Muffins

    Footer

    About your recipe developer

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Former math and science teacher, now full-time food blogger and photographer. I love to live on-the-go with tasty food to take along! More about me →

    My Favorites

    A clear glass mug with microwaved hot chocolate topped with mini marshmallows and chocolate shavings.
    A side view of a cup of Italian hot chocolate topped with whipped cream, chocolate shavings and a piece of chocolate.
    A mug of peanut butter hot chocolate topped with whipped cream, chocolate shavings, and a chopped peanut butter cup.

    Copyright © 2023 · Vibrantly g free