While in a rush it is quite difficult to prepare a healthy and tasty meal. This 30 Minute Beef Spaghetti is all you need for when those days where you are short in time. As the name says it, you will have delicious beefy spaghetti in a brief 30 minutes.

This beef spaghetti has been a meal-prep mainstay for my wife and I. We prepare almost every other week. Mostly because it is simple, ingredients are cheap, and it tastes great. Sauce for the 30-minute beef spaghetti is pretty much just like a bolognese sauce.

If you like ground beef, I recommend my Korean Ground Beef Recipe!

For the spaghetti, we are not using actual wheat noodles. I used spaghetti squash. This delicious vegetable can be baked and turned into the best replacement for noodles that I know of (thus far). Do not be hesitant to try it, once mixed in with the sauce you will not be able to tell a difference.

Spaghetti squash has certain benefits. Two of the key ones are the fiber content and is low calorie. This vegetable also contains a variety of vitamins and minerals. These include manganese, calcium, phosphorus, vitamin A, and vitamin C. On top of that, it contains some fiber.

The 30-minute beef spaghetti is paleo, keto, and whole 30 friendly. This recipe is also great for those watching their calories while trying to not starve themselves. These are macros for a serving of the 30-minute beef spaghetti:

Calories: 370

Fats: 25

Carbs: 5

Protein: 29

With an excellent caloric content, the 30 Minute Beef Spaghetti packs a punch as far as protein and healthy fats go. If you would like to have it be fewer calories, simply use less fatty ground beef. I recommend eating within 4 days.

I hope you enjoy!





30 Minute Paleo Beef Spaghetti (Paleo, Keto) Ingredients 2.5 lb of ground beef 85/15

1 medium spaghetti squash (3-4 lbs)

3 garlic cloves

3 fresh basil leaves or 3 tbsp of basil paste

1 – 28 oz can of crushed tomatoes

3 tbsp of balsamic vinegar

2 tablespoon of olive oil

Salt and Pepper to taste Directions Set oven to 350 degrees Fahrenheit.

Cut the squash in half long way.

Set on a pan with the insides face up and drizzle some olive oil on top.

Place in oven and bake for 30 minutes.

While the squash cooks…

Set the pan to a medium-low heat and coat it lightly with olive oil.

Crush or chop the garlic.

Toss garlic in the pan and carefully brown for about 2 minutes.

Then brown the ground beef for about 15-20 minutes.

Dump the crushed tomatoes.

Add the basil leaves or basil paste and the balsamic vinegar to the sauce.

Let simmer for about 5 minutes.

Add salt and pepper to taste.

Remove squash from oven and carefully shred insides with a fork.

Serve in a bowl and enjoy!

As Always, Stay Real!