Prep time: 30 mins Cook time: 1 hr Rest time: 15 min Total time: 1 hr 45 mins
This animal-based friendly Beef Alfredo is made with beef, spaghetti squash, Parmesan, raw cream, ghee, and sea salt.
What you need to make Beef Alfredo with Spaghetti Squash Noodles
Ingredients:
- White Oak Pastures ground beef (ASHLEYR for 10% off)
- Spaghetti squash
- Parmesan (powdered, preferably)
- Raw cream
- Grass-fed ghee (or butter)
- Sea salt (ASHLEYR for 15% off)
Equipment:
- Cooking pan (for cooking beef)
- Smaller cooking pan (for making Alfredo sauce)
- Mixing bowl
(for the full recipe, scroll to the bottom)
Substitutions
Butter will work in place of ghee.
Pasteurized cream will work in place of raw cream.
Any protein will work in place of beef.
How to make Beef Alfredo with Spaghetti Squash Noodles
If a visual will help, watch the Instagram Reel for this recipe.
Bake the spaghetti squash.
Cut your spaghetti squash in half, scoop out the seeds, and rub a little bit of melted fat on the exposed flesh (not the skin). Any type of fat will do. I used tallow. You could use ghee or butter as well.
Place the spaghetti squash on your baking sheet (or in your baking dish) face down (skin side up) and poke holes in the skin with a fork, about 5-10 pokes per half.
Bake for 35-40 minutes at 400 degrees.
While the spaghetti squash is baking, make the beef.
Cook your ground beef in your cooking pan and salt to taste using sea salt (ASHLEYR for 15% off).
Once the beef is done, set it aside to cool.
When the spaghetti squash is done, make the Alfredo sauce.
When the spaghetti squash is done baking, remove it from the oven.
Once it is cool (about 5-10 minutes after baking, or longer), take a spoon and remove the meat. It should pop right out in the shape of noodles. If you’d like a visual, check out the Instagram reel.
In your smaller cooking pan, add the ghee and bring to medium heat.
Once the ghee is melted, add the Parmesan cheese and raw cream. Mix until all ingredients are fully combined.
Remove the sauce from heat once mixed so you don’t pasteurize the cream or Parm.
Note: The sauce will be thick. If you prefer it to be a bit thinner, you can add some more raw cream until it reaches your desired consistency.
Put it all together.
In a mixing bowl, add the noodles, ground beef, and Alfredo sauce, and mix well.
Serve immediately, and enjoy!
If there are leftovers, store them in an airtight container in the fridge for 3-4 days.
Tips to make the best Beef Alfredo with Spaghetti Squash Noodles
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The Alfredo sauce will be thick. If you prefer it to be a bit thinner, you can add some more raw cream until it reaches your desired consistency.
A few of my other favorite sweet eats:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
Beef Alfredo with Spaghetti Squash Noodles
Beef Alfredo with Spaghetti Squash Noodles
Equipment
- Cooking pan (for cooking beef)
- Smaller cooking pan (for making Alfredo sauce)
- Baking sheet (or dish) for spaghetti squash
Ingredients
- 1 lb White Oak Pastures ground beef (ASHLEYR for 10% off)
- 1 large spaghetti squash
- 1/2 cup raw cream
- 8 oz Parmesan (powdered, preferred)
- 2 tbsp grass-fed ghee (or butter) + a little more for spaghetti squash
- sea salt (ASHLEYR for 15% off), to taste
Instructions
- If you’re interested solely in the recipe, skip this bullet point and keep on reading. For those interested in sourcing nutrient-dense food, low-toxic household products, and discounts on brands that may support your AB journey, you may find value in my product guides. Head over to this page if you’d like to check them out. All are free (and always will be).
If a visual will help, watch the Instagram Reel for this recipe.
Bake the spaghetti squash.
- Cut your spaghetti squash in half, scoop out the seeds, and rub a little bit of melted fat on the exposed flesh (not the skin). Any type of fat will do. I used tallow. You could use ghee or butter as well.
- Place the spaghetti squash on your baking sheet (or in your baking dish) face down (skin side up) and poke holes in the skin with a fork, about 5-10 pokes per half.
- Bake for 35-40 minutes at 400 degrees.
While the spaghetti squash is baking, make the beef.
- Cook your ground beef in your cooking pan and salt to taste using sea salt (ASHLEYR for 15% off).
- Once the beef is done, set it aside to cool.
When the spaghetti squash is done, make the Alfredo sauce.
- When the spaghetti squash is done baking, remove it from the oven.
- Once it is cool (about 5-10 minutes after baking, or longer), take a spoon and remove the meat. It should pop right out in the shape of noodles. If you'd like a visual, check out the Instagram reel.
- In your smaller cooking pan, add the ghee and bring to medium heat.
- Once the ghee is melted, add the Parmesan cheese and raw cream. Mix until all ingredients are fully combined. Remove the sauce from heat once mixed so you don't pasteurize the cream or Parm.
- Note: The sauce will be thick. If you prefer it to be a bit thinner, you can add some more raw cream until it reaches your desired consistency.
Put it all together.
- In a mixing bowl, add the noodles, ground beef, and Alfredo sauce, and mix well.
- Serve immediately, and enjoy!
- If there are leftovers, store them in an airtight container in the fridge for 3-4 days.
Looking for some more easy sweet eats? Try one of these recipes:
Jumbo Chocolate Cups with Salted Chunky Date Filling
Flourless Lemon Blueberry Muffins
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Ashley Rothstein develops tasty, whole food, animal-based recipes that include a moderate amount of “minimally toxic” plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.
This was so easy and very delish!!