Spaghetti Squash with Grass-Fed Beef
Hands-down, this recipe makes a satisfyingly delicious meal using spaghetti squash, mushrooms, and seasoned beef.


  • 1 large spaghetti squash
  • 2 T olive oil
  • 1 small white onion, sliced into strips
  • 8 oz portobello mushrooms, sliced
  • 1 t fennel seed
  • 1 t garlic, minced
  • 4 T fresh basil, chopped + divided
  • 1 T dried oregano
  • 1/2 t red pepper flakes
  • 1 t sea salt
  • 1 lb. grass-fed ground beef


  • Preheat oven to 400°F. Slice spaghetti squash in half lengthwise and scoop out seeds with a large spoon.
  • Place spaghetti squash in a pan with enough water to cover the bottom of the pan. Transfer to oven. Bake 35-45 minutes depending on size of squash. Most squash will be ready around 40 minutes.
  • In the meantime, in a large skillet begin to brown the beef over medium heat, breaking it up in the pan.
  • Once beef starts to brown, add in mushrooms and onions. Continue to break up any large pieces of beef. Cook 10 minutes.
  • Stir in oregano, 1/2 of the basil, fennel seed, red pepper flakes, sea salt and garlic. Allow to cook until mushrooms and onions are tender and beef is cooked through, about 10 minutes.
  • Carefully remove from the oven and set squash on a separate plate using tongs.
  • Use tongs to hold squash and a fork to scrape out squash into a bowl forming the “spaghetti” noodles. Stir in olive oil to coat. Season with sea salt to taste.
  • Serve beef mixture over the top of noodles or stir to incorporate. Top with the rest of the fresh basil.

Author: Jennafer Ashley

Be Informed When Meat Is Available

You will be the first to know when beef is ready to order. We may also send you any new recipes we post.

Thank you! Your subscription has been confirmed. You'll hear from us soon.
Keep up with your Ranch
Get the latest content first.