Grass-fed Beef and Mushroom Marinara Over Spaghetti Squash

Grass-fed Beef and Mushroom Marinara Over Spaghetti Squash
Allison Schaaf

Blending mushrooms and ground beef is a perfect way to add vegetables and an array of nutrients to a dish. It also helps bulk up the portion without adding on too many excess calories or artery-clogging saturated fat.

Nutrition Information (per serving): Calories: 424; Protein: 28 grams; Fat: 18 grams; Carbs: 42 grams; Sugar: 19 grams

Recipe and photo by Allison Schaaf of

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Prep time

10 min.

Cook time

135 min.

  • 1 large spaghetti squash
  • 1 lb grass fed ground beef
  • 8 oz sliced mushrooms
  • 32 oz tomato sauce
  • 2-3 tablespoons Italian seasoning
  • Salt and black pepper, to taste
Preheat oven to 350-degrees F. Pierce the spaghetti squash with a knife.
Roast whole for about 1½ to 2 hours (or until a knife easily pierces the skin).
Carefully slice squash in half, allowing heat to escape. Set aside and allow to cool.
Remove seeds from cooked and cooled spaghetti squash and discard seeds. Scoop out squash.
In a large sauté pan, add the ground beef (breaking it apart) and sliced mushrooms and sauté for 15 minutes, stirring occasionally.
Add the tomato sauce, Italian seasoning, salt, and black pepper to taste.
Serve over spaghetti squash.