Plated Beef and Asparagus Spaghetti Squash - Amy Myers MD®

Beef and Asparagus Spaghetti Squash Alfredo

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Written by Amy Myers, MD

Chilly nights in our home mean hearty, comforting dinners. Some of our favorite family meals include warm veggies and rich, umami flavors. If you’re looking for a gluten free pasta alternative, this Beef and Asparagus Spaghetti Squash is the perfect dinner idea. It’s both healthy and delicious! Not only does it provide fiber, protein, and healthy fats, but it also comes with dairy free alfredo sauce. You get a filling, satisfying, and gut-healthy dinner in less than 90 minutes!

Ingredients to make the Beef and Asparagus Spaghetti Squash Alfredo - Amy Myers MD®

Spaghetti Squash

If you’ve never tried spaghetti squash, then let me introduce you to one of your new favorite gluten free pasta alternatives. This type of squash is easy to cook and fun to prepare. Spaghetti squash provides a good amount of dietary fiber. Fiber helps maintain a healthy gut while keeping digestion regular. It also contains vitamin C and manganese, which support healthy immune function.  This nutrient dense winter squash is a valuable addition to your weeknight menu.

Scooping out cooked spaghetti squash for Beef and Asparagus Spaghetti Squash Alfredo - Amy Myers MD®

Beef and Asparagus Sauce

Roasted spaghetti squash makes a great gluten free pasta alternative because you can top it with different sauces and seasonings. We're going to top this Beef and Asparagus Spaghetti Squash with a creamy dairy free alfredo sauce that boasts its own list of nutritious benefits. Asparagus is one of the top-ranked vegetables containing ample amounts of antioxidants. On top of this, the folate in this veggie works with the B12 in ground beef to support cognitive health! The smooth, creamy coconut milk makes this healthy sauce the perfect way to take vegetables to the next level.

Making beef and asparagus alfredo sauce - Beef and Asparagus Spaghetti Squash Alfredo - Amy Myers MD®

How To Make Beef and Asparagus Spaghetti Squash

You won’t believe how simple this gluten free pasta alternative is to make. Start by preheating your oven. Since we’re roasting the spaghetti squash, you’ll want to crank the temperature to 400˚F. While the oven is getting up to temp, wash your spaghetti squash and check for any damage or soft spots. Using a sharp knife, cut the spaghetti squash down the center. Open it up and scoop out all the insides. This includes both the seeds and what people call the “guts”. You can save the seeds and roast them later if you want to! On a lined sheet pan, place both pieces of spaghetti squash face down. Roast in the oven for 30-45 minutes, or until it becomes fork tender.

While the spaghetti squash cooks, let’s prepare the veggies by chopping up the garlic and onions. Once chopped, heat up the avocado oil in a skillet to medium heat,  Add onion and garlic. Sauté until translucent, about five to six minutes. Next, add your ground beef. Continue cooking until the meat is no longer pink.

Once your meat is ready, add the asparagus to the skillet. Sauté for another minute to soften the asparagus. Next, it’s time to add our dairy free alfredo sauce. Slowly pour the coconut milk into the skillet. Add half of your fresh basil, along with your salt and pepper. Bring everything to a simmer and cover. Let simmer for five to ten minutes, stirring occasionally. Once the asparagus is fork tender, you can turn the heat off.

Cooking the beef and asparagus alfredo sauce - Beef and Asparagus Spaghetti Squash Alfredo - Amy Myers MD®

Using a fork, scrape out the insides of spaghetti squash. You’ll notice the fibers look very much like spaghetti, hence the name! Divide the forked spaghetti squash evenly among six serving bowls. Top with the beef and asparagus, dairy free alfredo sauce mixture. Use the rest of the basil as garnish. It's best when served immediately.

How To Enjoy Beef and Asparagus Spaghetti Squash

This creamy Beef and Asparagus Spaghetti Squash recipe is ideal for a chilly evening indoors. Not only does spaghetti squash make a wonderful pasta alternative, but it’s also a comfort food you’ll reach for again and again. Enjoy this gluten free pasta with dairy free alfredo sauce, flavorful ground beef, and tender asparagus. It’s the perfect go-to when you want to feel warm, cozy, and super healthy!

Plated Beef and Asparagus Spaghetti Squash Alfredo - Amy Myers MD®
If you’d like to pair this with an after-dinner treat, this Warm Cinnamon Banana Mash is an excellent healthy dessert. If that doesn’t make you want to snuggle up and drift off to sleep afterwards, this Night Time Tea will do just the trick.

 

Beef and Asparagus Spaghetti Squash Alfredo

Course:

Autoimmune Solution (AIP), Candida Breakthrough and SIBO, Elimination Diet, Paleo, Thyroid Connection

Servings:

4

Prep Time:

20 minutes

Cook Time:

45 minutes

Ingredients

  • 1 spaghetti squash, cut in half and seeded
  • 1 Tbsp Avocado oil
  • 3 cloves garlic minced
  • 1/2 red onion diced
  • 1 lb ground beef
  • 1 lb asparagus cut into 1-inch pieces
  • 13.5 oz full fat coconut milk
  • 1/2 cup basil chopped
  • 1/4  tsp sea salt
  • 1/4 tsp ground black pepper

Instructions

  1. Preheat the oven to 400˚F. On a lined sheet pan, place spaghetti squash face down. Cook in oven for 30-45 minutes or until it becomes fork tender.
  2. While spaghetti squash cooks, heat avocado oil in a skillet to medium heat. Add onion and garlic and sauté until translucent. Add ground beef to skillet and cook until no longer pink.
  3. Add asparagus to the skillet and sauté for five minutes. Add coconut milk, half of basil, salt, and pepper to the skillet. Bring to a simmer and cover. Let simmer for 5-10 minutes, stirring occasionally until asparagus is fork tender. Remove from heat.
  4. Scrape out the insides of spaghetti squash with a fork and evenly divide among six serving bowls. Top with sauce and meat mixture. Garnish with remaining basil.