Red Wine Tomato Spaghetti

Servings 4 people


  • 1 large spaghetti squash halved lengthwise
  • 2 tablespoons ghee divided, or use coconut oil
  • 5 cloves garlic pressed, divided
  • 1 medium onion chopped, divided
  • 1 1/2 pounds lean ground beef
  • 2 teaspoons sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 28-oz. can whole peeled tomatoes
  • 1 14.5-oz. can diced tomatoes
  • 1 16-oz. can tomato sauce
  • 1 cup dry red wine
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon crushed red pepper flakes


  • Preheat oven to 375 degrees.
  • Place spaghetti squash halves on a cookie sheet, cut sides down; bake until tender then set aside to cool slightly. While squash is baking, melt half of the ghee (or coconut oil) in a large skillet over medium-high heat; add half of the garlic and half of the onion and sauté for 3 to 5 minutes or until onion is translucent.
  • Add ground beef, season with salt and pepper then sauté for 6 to 10 minutes or until cooked through; drain off any accumulated grease and liquid.
  • Melt remaining ghee (or coconut oil) in a large saucepan over medium-high heat. Add remaining garlic and onion; sauté for 3 to 5 minutes or until onion is translucent. Stir in remaining ingredients.
  • Bring to a slow boil then reduce heat and simmer until slightly thickened. Fold in beef mixture.
  • Once squash has cooled slightly, scoop out the seeds then, using a fork scrape the squash out of its shell in long, thin (spaghetti-like) strands.
  • Place a large helping of squash on each dinner plate and top with sauce.


SERVING SUGGESTION: A big salad of mixed baby greens, sliced red onion and avocado, tossed with Leanne’s Basic Vinaigrette. NUTRITION: per serving: 675 Calories; 43g Fat; 35g Protein; 29g Carbohydrate; 6g Dietary Fiber; 145mg Cholesterol; 2095mg Sodium. Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 5 Vegetable; 6 Fat. Points: 17
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