This hearty and healthy dish will quickly become a family favorite.

Ready in 50 minutes
Serves 4 people


  • 1 spaghetti squash
  • 1 pound lean ground beef
  • 4 slices of raw bacon
  • 1 14-ounce can of crushed tomatoes
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 cup spinach, rough chopped
  • 1 cup kale, rough chopped
  • ⅓ cup cauliflower florets
  • 3 tablespoons coconut oil


  1. Cut spaghetti squash in half length-wise. Remove and discard seeds.
  2. Place squash halves cut side down in a casserole dish and add one inch of water to the dish.
  3. Cook at 350℉ for 45 minutes. Allow to cool slightly then remove the squash from the skin.
  4. In a large saucepan, heat the coconut oil over medium heat. Add the onion, garlic, bell pepper, and cauliflower. Sauté for 5 minutes, stirring continuously.
  5. Add tomatoes, ½ cup of water, spinach, and kale to the saucepan and reduce heat to low. Simmer for 5-7 minutes until sauce thickens a bit.
  6. In a skillet, cook the ground beef and bacon over medium-high heat.
  7. Add the cooked beef and bacon to the marinara.
  8. Serve the spaghetti squash with the marinara on top.

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