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4.67 from 3 votes

Paleo Baked Spaghetti

Prep Time20 mins
Cook Time45 mins
Total Time1 hr 5 mins


  • 1 large spaghetti squash, cooked and shredded
  • 1 pound grass-fed ground beef
  • 1 pound spicy Italian sausage read labels to make sure it's compliant,
  • 2 tablespoons coconut oil
  • 1 large large onion, diced
  • 1 pound of mushrooms, chopped
  • 1 teaspoon salt
  • 1 24 oz jar spaghetti sauce check labels to make sure there's no added sugar or cheap oil
  • 1 .45 oz container of basil, cut
  • 1 10.5 oz container of grape tomatoes sliced in half
  • 3 large eggs, at room temperature
  • 4 oz uncured pepperoni leave off for Whole30


  • Preheat oven to 350° and grease a 13x9- set aside.
  • In a large skillet, add the coconut oil and cook the onion and mushrooms with the salt for 5-10 minutes or until softened.
  • Meanwhile, squeeze the spaghetti squash using a clean kitchen towel. Ringing it in batches works best.
  • If the meat is not already cooked, add it to the pan now and brown.
  • Add in the spaghetti sauce and mix well.
  • Turn the heat off and add in tomatoes and basil.
  • Dump into a large bowl (if your pan isn't big enough) and add in spaghetti squash and then the beaten eggs.
  • Pour into the prepared pan and top with pepperoni.
  • Bake for 45 minutes.