Servings: 4 | Prep time: 5 min Cook time: 35 min | Dairy-free, gluten-free, high-protein

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Appliances & Utensils

• Knife & cutting board

• Pan/stainless steel pan & spatula

• Large pot & stirring spoon

• Measuring cups & spoons

Ingredients

For the beef:
1 pound lean (93/7) ground beef
1 tablespoon extra-virgin olive oil - - My favorite is Kosterina, get 15% off with code GRACE05737
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1 cup frozen spinach

For the pasta:
1 box gluten-free pasta noodles (Ronzoni or Jovial)
1 bag frozen spaghetti squash noodles

For the sauce:
1 jar Dairy-Free Primal Kitchen Vodka sauce
1 cup frozen spinach

Instructions

1. Prepare the beef: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add 1 pound of lean ground beef, breaking it apart as it cooks. Once the beef is mostly browned, season with 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon kosher salt. Stir in 1 cup of frozen spinach and cook for another 3 to 4 minutes, until the spinach is warmed.

2. Prepare the pasta: Bring a large pot of salted water to a boil and cook 1 box of gluten-free pasta noodles according to the package directions, about 9 to 11 minutes. During the last 5 minutes of cooking, add 1 bag of frozen spaghetti squash noodles directly to the pot. Scoop out 1/4 cup of pasta water, then drain everything together, rinse noodles under cold water, and set aside.

3. Prepare the sauce: In the pasta pot, add 1 jar of Primal Kitchen dairy-free vodka sauce over medium heat. Stir in 1 cup of frozen spinach and cook until heated through. Then add the cooked ground beef. Add the pasta and spaghetti squash mixture back into the pot and toss everything together.

4. Serve: Serve warm, topped with fresh basil or red pepper flakes if desired and enjoy!

   
   

   
   

FAQs

Can I use regular pasta instead of gluten-free?
Yes! Any pasta you like will work. Just adjust the cooking time according to the package instructions on the box.

Can I use fresh spinach instead of frozen?
Yes! Add a few big handfuls of fresh spinach to the skillet or sauce at the end and cook until wilted, about 2 to 3 minutes.

Can I use ground turkey or chicken instead of beef?
Yes, lean ground turkey or chicken works well. Just cook thoroughly until browned.

Can I make this recipe vegetarian or vegan?
For a vegetarian option, substitute the beef with cooked lentils or chickpeas. Make sure the sauce you use is dairy-free.

How do I prevent the spaghetti squash noodles from getting mushy?
Add the frozen squash noodles to the pasta pot during the last few minutes of cooking only, and drain immediately. Avoid overcooking and rinse with cold water to stop cooking.

Can I prep this ahead of time?
Yes, this is a great meal prep recipe! Cook the beef and pasta separately, then store in airtight containers in the fridge for 3 to 4 days. Reheat in the microwave for 1 to 2 minutes before serving.

Can I freeze leftovers?
The pasta and beef sauce can be frozen for up to 2 months, but the spaghetti squash noodles are best stored in the fridge.

Can I make this lower-carb?
Yes, you can replace the gluten-free pasta with more spaghetti squash or zucchini noodles.

What can I serve this with?
This pasta pairs well with a simple side salad or roasted vegetables.

More Resources

I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.

Best,

Grace

P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!