Easy family dinner idea- whole30 spaghetti noodles with ground beef and cream sauce. A healthy paleo meal that is warm, comforting, and easy to make! Whole30 dinner done right.
Let’s start out with a little thing I like to call, “what I loved about today”.
Happiness today was:
- Talking to my sweet Grandma. I love my sweet Grandma so much!! Her confidence and peace always makes my day.💗
- The last bite of these life-changing paleo chocolate cupcakes- with my fave chocolate frosting, for breakfast of course. Side note: those cupcakes paired with my current drink of choice: Iced Golden Turmeric Latte, is straight outta a dream. Do it! You won’t be sorry.
- Walks in the cool spring air- and all the wildflowers!!
- This squash noodle recipe. It’s pretty good.
Spaghetti Never Goes Out of Style
Somethings never get old.
In my opinion, spaghetti squash is timeless.
I’ve loved It since I was a kid, through my teen years, and I will continue to for years to come.
For me, nothing is better than a creamy hot dish made with my favorite squash and one of the many coconut cream sauce recipes I have on the blog.
And there have been a few…
Some of my favorite cream sauce recipes are:
- Cream Of Mushroom Paleo Casserole
- Bacon Garlic Spaghetti Squash Casserole
- Spicy Spaghetti Squash Noodles
- Asian Garlic Whole30 Noodles
I could keep going….
Like I said, I really really love spaghetti noodles.
You guys seem to have a thing for these noodles too.
So I thought I would share my most recent creation: these paleo creamy garlic herb don’t-know-what-to-call-it sauce.
Don’t be scared when making it- I promise it tastes better than it looks. 😂
More like this:
Creamy Cauliflower Sauce Noodles
Whole30 Spaghetti Noodles With Beef And Tomatoes
Ingredients
- 1/2 large cooked spaghetti squash see notes on how to cook
- 1/2 pound ground beef
- 1 cup baby heirloom tomatoes
- small handful fresh basil chopped
- 1/2 can full fat canned coconut milk
- 3 tablespoons nutritional yeast
- 2 tablespoons arrowroot flour or tapioca flour
- 1 tablespoon italian seasonings
- 3/4 teaspoon poultry seasoning
- 3/4 teaspoon sea salt to taste
- 1/2 large egg beaten
Instructions
- Prepare spaghetti squash if you have not done so yet- see notes on how to cook.
- In a sauce pan over medium heat blend ingredients for sauce together until smooth and simmer until sauce thickens, then remove from heat (otherwise it will start to thin out again or become too thick). I use a hand blender to stir sauce- you can also whisk it by hand. Stir/blend continuously to prevent clumps.
- Brown ground hamburger in a skillet over medium heat then remove from heat and stir into sauce.
- Slice tomatoes in half and brown in a skillet over medium heat with a dash of olive oil for about 1 minute until golden, then remove from heat and serve with spaghetti squash and sauce.
Recipe Notes
How to cook spaghetti squash: cut squash in half lengthwise and lay face down on a baking tray with 1/2" water. Bake on 350F for 40 minutes (longer for softer noodles). Once cooked, use a large fork and scrape meat out for "noodles".