Paleo Spaghetti with Meat Sauce


So today I was super hungry, but my fridge was empty… But my freezer was hiding a treasure. Buffalo meat sauce that I made the month! Sweet! My next thought was… What am I going to do with this sauce? Looking around the kitchen what do my little eyes spy… A spaghetti squash! Oh yeah baby… I am having spaghetti with meat sauce for lunch! All I had to do was heat up the sauce on the stove and cook the squash in the oven… Easy.

Before I went to a Paleo lifestyle one of my favorite things was whole grain spaghetti with marinara. I didn’t even like meat sauce that much. Oh how I loved pasta though. As much as I loved it then I loved this healthy protein packed, grain free version so much more! I get so excited when I find recipes where the healthy, Paleo tastes better than the unhealthy version that my old self would crave.

It is so important for us to keep our diets in check. We should love ourselves and treat our bodies like the temples that God made them to be… I don’t always do this… I am far from perfect. However, putting healthy, clean, super yummy food in my body makes me feel good, inside and out. And I am all for doing things to keep me healthy for as long as possible! Here is the recipe…


Buffalo Meat Sauce:

2 pounds ground buffalo
2 teaspoons black pepper
1 tablespoon olive oil
2 large sweet onions, chopped (separated)
1 green or yellow bell pepper, chopped
4 cloves garlic, minced
2 cans 16 oz organic diced tomatoes
1 can 16 oz organic tomato sauce
1 6 ounce can tomato paste
2 tablespoons fresh basil, chopped
1 tablespoon fresh oregano
1 teaspoon crushed red pepper
1/2 teaspoon sea salt
1/2 cup water

1. In large sauté pan sauté one onion with the meat and 1 teaspoon of black pepper until browned and cooked. Drain the meat in a collendar.
2. In a big sauce pot, heat the olive oil with the garlic, the rest of the onion and green pepper. Sauté for 3–5 minutes. Onions and pepper will begin to soften.
3. Add the meat and the rest of the ingredients to the onions and peppers and stir well. If the sauce is to thick add the water. If it is to thin and a little more tomato paste.
4. Bring everything to a slight boil. Cover and reduce to a low simmer for 30–40 minutes.


1 large spaghetti squash

Preheat the oven to 400 degrees. Cut the squash in half lengthwise. Scoop out the guts and seeds and discard. Spay your cooking sheet with some extra virgin olive oil and place each half of the squash face down. Cook for about 45 minutes. Perfect to do while the sauce is simmering! The squash is done when you can easily pierce the skin. Use a fork and scrape out the “meat” into a big bowl. Cover with foil or towel to keep warm until ready to serve.

When you are ready to eat scoop some squash into a bowl and then place some of the buffalo meat sauce on top. If you are eating dairy grate a little Parmesan on the top, say grace and dig in!!

*BTW if you want to you can use any type of ground meat. My husband Ryan loves to buy steak meat and grind it at home using our Kitchen Aid meat grinder. Ground turkey works for in this too and the sauce is also good without meat.*


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