Lamb and Spaghetti Squash


Excellent paired with Paleo Pesto or Mojo Verde.

Servings: 4
Approximate Cook Time: 60 minutes
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Votes: 8
Rating: 4.25
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1 medium spaghetti squash
1 pound(s) lamb, ground, elk, or bison
1/8 pound(s) liver, ground, (optional, or just puree it yourself in a food processor)
1/2 medium onion(s), yellow, diced
1/2 teaspoon(s) sea salt, (optional)
1/2 teaspoon(s) garlic, granulated
1/4 teaspoon(s) oregano
8 medium mushrooms, white button or cremini, sliced
2 tablespoon(s) coconut oil


  1. Preheat oven to 375 F.
  2. Cut the spaghetti squash in half length-wise with a large knife or cleaver.
  3. Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.
  4. Bake for 45 minutes or so, until the squash is soft to the touch.
  5. After about 30 minutes of baking, heat a large saute pan over medium-high heat.
  6. Add lamb, liver, onions, sea salt, granulated garlic, and oregano, and cook 5 minutes, stirring frequently.
  7. Add mushrooms and continue to cook until lamb is fully done (10-12 minutes). Set aside.
  8. When squash is done cooking, remove it from the oven and cool until it can be comfortably handled.
  9. Turn the cut side up, and remove from the rind with a fork. This should be done cross-wise, so the strands of squash fall out like spaghetti.
  10. Spoon lamb mixture over spaghetti squash to serve. We strongly recommend adding Paleo Pesto or Mojo Verde.


  1. Saracolette

    This was delicious! My picky two year old, who never eats my spaghetti squash, gobbled this right up and asked for more.

  2. I made this for my husband and he was impressed. We added the mojo verde sauce right to the lamb. I might even mix in the spaghetti squash with the lamb right before serving. Yum!

  3. This was super delicious! One of the best recipes on this site

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