Rated 5 out of 5 based on 2 customer ratings
(3 customer reviews)

Spaghetti Squash with Meat Ragu

Rated 5 out of 5 based on 2 customer ratings
(2 customer reviews)
$43.33 Cooking Fee
Serving Size: 5 oz meat sauce & 5 oz of spaghetti squash
Recipe adapted from:
Spaghetti squash topped with a simple-yet-delicious meat sauce simmered with tomatoes, onions, carrots and celery. You'll love this low-carb dish so much that you won't miss the pasta! Based on a Skinnytaste recipe.
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2 reviews for Spaghetti Squash with Meat Ragu

  1. Nicole Quinn
    Rated 5 out of 5 based on 2 customer ratings

    Nicole Quinn (verified owner)


  2. Tarrah Palomino
    Rated 5 out of 5 based on 2 customer ratings

    Tarrah Palomino (verified owner)

    Super flavorful ragu. We substitute ground turkey –delicious.

Only logged in customers who have purchased this product may leave a review.



Cook Tools and Details

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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10 servings


  • Cut squash in half lengthwise, scoop out seeds and fibers and place on a microwave safe dish. Using a knife poke 6 holes in each half and cover. Microwave 11-12 minutes or until soft.
  • Meanwhile, in a large deep sauté pan, melt butter and add oil. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft.
  • Add the beef and season with salt. Brown the meat and cook, breaking it into smaller pieces with your spoon until cooked through.
  • When cooked, add the tomatoes and adjust salt and pepper to taste.
  • Add bay leaf and cover, reducing heat to low. Simmer at least 20 minutes stirring occasionally.
  • While sauce is simmering. Shred spaghetti squash. When cool, use a fork to remove flesh, which will come out in spaghetti looking strands.
  • Keep covered and set aside keeping warm until sauce is ready. Serve topped with meat sauce and grated parmesan cheese, if desired.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook20
Total Time40 minutes
Recipe Serving Size10 servings



  • 2 spaghetti squash medium

For the Meat sauce:

  • 1 teaspoon unsalted butter
  • 1 teaspoon extra virgin olive oil
  • 1 cup onion finely chopped
  • 1 cup carrot peeled and chopped
  • 2 cup celery finely chopped
  • 2 pound 90% lean ground beef
  • 56 ounce canned crushed tomatoes 2 large cans
  • 1 bay leaf
  • 2 teaspoon Kosher salt
  • 1 teaspoon ground black pepper

Cooking Tools Required

Can Opener, Cutting board, Measuring cups and spoons, Microwave, Mixing spoon, Pyrex baking dish, Sharp Knives, Skillet, Spatula, Top Stove
Reheating/Serving Instructions
Heat in microwave on high power until warm.


Calories: 292kcal | Carbohydrates: 28g | Protein: 22g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 793mg | Potassium: 1085mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2817IU | Vitamin C: 21mg | Calcium: 127mg | Iron: 5mg

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