Grain Free Beef Spaghetti Pesto





Yield 4 servings


1 lb of grass-fed beef

1 spaghetti squash

2 cups of packed fresh basil

1 garlic clove, minced

¼ cup of pine nuts

½ cup of extra virgin olive oil

Pink salt to taste

½ cup of finely grated grass-fed cheese

½ lemon, juiced



Step #1: Preheat oven to 375 degrees F. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Let cool for 10 minutes.

Step #2: Cut the squash in half, lengthwise and remove seeds.

Step #3: Use a fork to scrape the squash to get long, spaghetti-like strands.

Step #4: Make pesto by blending the basil, garlic, pine nuts, olive oil, lemon, and cheese together.

Step #5: Cook meat in butter or coconut oil and season with salt and pepper.

Step #6: Toss meat, squash, and pesto, top with more cheese

THEN (optional)

Step 7: You can combine all in a baking pan and top with more cheese and bake for 20 minutes to make more of a cheesy casserole.

***Nutritional info does not include optional ingredients.***

***The nutrition info for this recipe is based on the linked ingredients above** 

Courses Dinner

Nutrition Facts

Serving Size 1.5 cups

Amount Per Serving

Calories 660

% Daily Value

Total Fat 55 g


Total Carbohydrates 18 g


Dietary Fiber 4 g


Sugars 7 g

Protein 27 g


* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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