Creamy Marinara Spaghetti Squash (Dairy-Free, Grain-Free)

I’ve been sitting and thinking on this spaghetti squash recipe for a while. I think it’s time to share it!

This is a simple recipe – it’s as easy as combining some extra ingredients with your favorite spaghetti sauce, and adding these ingredients to roasted spaghetti squash.

We were eating our spaghetti squash and simply adding our favorite spaghetti sauce, and it was good. But then one day, I had some extra ingredients lying around and decided to toss them in.

BAM! Flavor explosion!

I think you’ll like it. Plus, it’s dairy and egg-free for those who can’t have these. Let’s get started!

Creamy Marinara Spaghetti Squash

Ingredients

• 1 spaghetti squash, prepared (here’s how to do it!)
• 1 pound ground beef, while cooking you can season it to your taste
• 2 cups of your favorite marinara sauce (I don’t have a recipe for this yet, I’m sorry – just use your favorite). Also, the amounts don’t have to be exact for this recipe. You can use 3 cups or even 4. It will taste fine any way, or at least my family thinks so! 😉
• 1/4 cup mayonnaise – we used the egg-free version from the health food store when we made this
• 1/2 cup coconut milk yogurt (here’s how to make coconut milk yogurt). Here’s a tip! If you don’t have any on hand or don’t feel like making it, simply take 1/2 cup canned coconut milk and add 1 teaspoon apple cider vinegar. It’ll have the exact same tang as yogurt.
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon dried dill
• Sea salt – 1/2 teaspoon or to taste

Instructions

1. If you haven’t already, prepare your spaghetti squash.
2. While that’s baking, fry your ground beef. You can add whatever seasonings you like to normally add.
3. While that is frying (look at you multitasking!) whisk together in a bowl the following: mayonnaise, coconut milk yogurt (or coconut milk + apple cider vinegar if substituting), onion powder, garlic powder, dill, and sea salt.
4. When the meat has finished frying, add your favorite marinara sauce and the cream sauce to the meat, and stir to mix on low for about 5 minutes, until good and warmed.
5. When your spaghetti squash is finished, top with the meat sauce. Et voila!

Notes

We use grass-fed beef for its health benefits, and I never drain off the fat. Our bodies love and need this healthy fat! However, if you are using conventional ground beef, I would suggest draining off that grease.

There you have it. Give it a try and let me know what you think. 🙂

Love,

Dandy