50+ Nutritious Saturday Paleo Dinner Recipes for Delicious Meals

Saturdays are meant for relaxing, unwinding, and enjoying some of the best meals of the week.

If you follow the paleo diet or are simply looking for healthy, nutritious options to fuel your weekend, you’re in the right place.

A paleo lifestyle emphasizes whole, unprocessed foods, focusing on lean proteins, vegetables, fruits, nuts, and seeds—just like our ancient ancestors did.

Whether you’re planning a casual family dinner or hosting friends, having a collection of satisfying, paleo-friendly recipes on hand is the perfect way to ensure your Saturday night is both delicious and nourishing.

In this article, we’ve rounded up over 50 fantastic paleo dinner ideas for your Saturday evening.

From hearty main dishes like grilled steak and roasted chicken to flavorful vegetable-based recipes and seafood delights, you’ll find a wide variety of options that cater to different tastes, dietary needs, and time constraints.

So, grab your apron and get ready to cook up something incredible this weekend!

50+ Nutritious Saturday Paleo Dinner Recipes for Delicious Meals

Eating paleo on Saturdays doesn’t have to mean sacrificing flavor or fun.

With these 50+ paleo dinner recipes, you’ll never run out of fresh, exciting meal ideas that will keep your taste buds satisfied and your body nourished.

Whether you prefer grilling, roasting, or sautéing, these recipes offer a range of cooking methods that ensure your meals are both delicious and easy to prepare.

From family favorites to elegant dishes perfect for a dinner party, there’s a paleo recipe for everyone.

So, next Saturday, skip the takeout and treat yourself to a healthy, mouthwatering dinner that aligns with your paleo lifestyle.

Herb-Crusted Salmon with Roasted Vegetables

This Herb-Crusted Salmon is a quick yet elegant paleo dinner that brings out the natural flavors of fresh salmon fillets paired with roasted seasonal vegetables. The herb crust provides a delightful crunch while locking in moisture, making it a perfect choice for a hearty and nutritious Saturday meal. Simple, wholesome ingredients ensure a satisfying dish that aligns perfectly with a paleo lifestyle.

Ingredients:

• 4 salmon fillets (6 oz each)
• 1 cup almond flour
• 2 tbsp fresh parsley, finely chopped
• 2 tbsp fresh dill, finely chopped
• 1 tbsp olive oil
• Zest of 1 lemon
• Salt and pepper to taste

For the roasted vegetables:

• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix almond flour, parsley, dill, lemon zest, salt, and pepper.
3. Brush the salmon fillets with olive oil, then press the herb mixture onto the top of each fillet to create a crust.
4. Place salmon fillets on one side of the baking sheet. Arrange the vegetables on the other side. Drizzle vegetables with olive oil, sprinkle garlic powder, salt, and pepper, and toss to coat.
5. Bake for 15-20 minutes, or until the salmon is cooked through and vegetables are tender.
6. Serve hot, garnished with additional herbs if desired.

Herb-Crusted Salmon with Roasted Vegetables is a perfect combination of nutrition and flavor for your paleo dinner. The crispy herb topping complements the delicate salmon, while the vibrant roasted vegetables add a burst of color and nutrients to your plate. This meal is quick to prepare, making it ideal for a relaxed yet impressive Saturday dinner.

Lemon Garlic Chicken Thighs with Cauliflower Rice

Tender and juicy chicken thighs cooked in a zesty lemon-garlic sauce are paired with fluffy cauliflower rice for a low-carb, paleo-friendly dinner. This dish is bursting with fresh flavors, making it a delightful and health-conscious choice for a cozy Saturday evening.

Ingredients:

• 6 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• Juice of 2 lemons
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp smoked paprika
• Salt and pepper to taste

For the cauliflower rice:

• 1 large head of cauliflower, riced
• 1 tbsp coconut oil
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the chicken thighs with paprika, oregano, salt, and pepper. Heat olive oil in a large ovenproof skillet over medium heat and sear the chicken thighs skin-side down until golden brown, about 5 minutes. Flip and cook for an additional 3 minutes.
3. Add minced garlic and lemon juice to the skillet. Transfer to the oven and bake for 25-30 minutes, or until the chicken is cooked through.
4. While the chicken is baking, heat coconut oil in a large pan over medium heat. Add riced cauliflower and sauté for 5-7 minutes until tender. Season with salt, pepper, and parsley.
5. Serve chicken thighs over cauliflower rice, spooning the pan sauce over the top.

Lemon Garlic Chicken Thighs with Cauliflower Rice is a refreshing and satisfying meal that highlights the vibrant flavors of lemon and garlic. This paleo recipe provides a comforting yet light dinner option for a Saturday night, ensuring you end your day on a flavorful and nutritious note.

Sweet Potato Shepherd’s Pie

This Sweet Potato Shepherd’s Pie is a paleo twist on the classic comfort food. A rich and savory ground meat filling is topped with creamy sweet potato mash, creating a dish that’s as nutritious as it is indulgent. Perfect for serving a crowd or enjoying leftovers, this meal is sure to please the whole family.

Ingredients:

• 1 lb ground beef or lamb
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 2 cups spinach or kale, chopped
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 1/2 tsp thyme
• Salt and pepper to taste

For the sweet potato mash:

• 3 medium sweet potatoes, peeled and boiled
• 2 tbsp coconut milk
• 1 tbsp ghee
• Salt to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté onions, carrots, and celery until softened. Add garlic and cook for 1 minute.
3. Add ground beef and cook until browned. Stir in tomato paste, paprika, thyme, spinach, salt, and pepper. Cook for an additional 5 minutes.
4. Mash sweet potatoes with coconut milk, ghee, and a pinch of salt until smooth.
5. Spread the meat mixture in a baking dish and top with the sweet potato mash.
6. Bake for 25 minutes, or until the top is golden brown.

Sweet Potato Shepherd’s Pie offers a warm, hearty meal that’s perfect for Saturday nights. The combination of savory meat and sweet potato creates a balanced, paleo-friendly dish that’s comforting yet wholesome. Pair it with a fresh salad for a complete meal.

Zucchini Noodles with Creamy Avocado Pesto

For a lighter yet flavorful dinner, Zucchini Noodles with Creamy Avocado Pesto is an excellent paleo option. This dish is a gluten-free and dairy-free take on pasta, featuring spiralized zucchini coated in a luscious avocado pesto sauce. It’s perfect for a quick and refreshing Saturday dinner.

Ingredients:

• 4 medium zucchinis, spiralized
• 2 ripe avocados
• 1/4 cup fresh basil leaves
• 2 tbsp olive oil
• 1 clove garlic
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Blend avocados, basil, olive oil, garlic, lemon juice, salt, and pepper in a food processor until smooth. Adjust seasoning as needed.
2. Sauté spiralized zucchini in a large pan over medium heat for 2-3 minutes until slightly softened.
3. Toss zucchini noodles with avocado pesto until evenly coated.
4. Serve immediately, garnished with fresh basil leaves.

Zucchini Noodles with Creamy Avocado Pesto is a delightful meal that’s light yet satisfying. The fresh flavors of avocado and basil make this dish a standout choice for a health-conscious Saturday dinner. Quick to prepare, it’s ideal for when you want something simple yet gourmet.

Spiced Pork Tenderloin with Butternut Squash Mash

Spiced Pork Tenderloin with Butternut Squash Mash is a flavorful and hearty paleo dinner that’s perfect for a weekend feast. The tender pork is seasoned with warm spices, while the creamy butternut squash mash provides a sweet and savory balance. This dish is sure to become a Saturday favorite.

Ingredients:

• 1 lb pork tenderloin
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the butternut squash mash:

• 1 medium butternut squash, peeled, cubed, and steamed
• 2 tbsp coconut milk
• 1 tbsp ghee
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Rub the pork tenderloin with olive oil and season with paprika, cinnamon, garlic powder, salt, and pepper.
3. Sear the pork in a hot skillet for 2-3 minutes per side, then transfer to the oven to bake for 20-25 minutes, or until cooked through.
4. Mash the steamed butternut squash with coconut milk, ghee, salt, and pepper until smooth.
5. Slice the pork tenderloin and serve over the butternut squash mash.

Spiced Pork Tenderloin with Butternut Squash Mash is a rich and satisfying paleo meal that’s perfect for a relaxed yet indulgent Saturday night. The warm spices and creamy squash create a harmonious balance of flavors that will leave everyone at the table asking for seconds.

Garlic Butter Shrimp with Asparagus

Garlic Butter Shrimp with Asparagus is a quick, flavorful, and nutritious paleo dish that combines succulent shrimp with crisp asparagus in a savory garlic butter sauce. The dish is simple yet elegant, making it an ideal choice for a Saturday dinner when you’re craving something light but satisfying.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 4 tbsp grass-fed butter
• 4 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat a large skillet over medium heat. Melt butter in the pan, then add garlic and cook for 1-2 minutes until fragrant.
2. Add shrimp to the pan and cook for 2-3 minutes on each side, until pink and cooked through. Remove shrimp from the pan and set aside.
3. In the same skillet, add asparagus and sauté for 4-5 minutes until tender but still crisp.
4. Return shrimp to the skillet, add lemon juice, red pepper flakes (if using), salt, and pepper. Stir to combine and heat through.
5. Serve hot, garnished with fresh parsley.

Garlic Butter Shrimp with Asparagus is an exquisite dish that delivers both bold flavors and nutritional benefits. The shrimp and asparagus pair perfectly with the buttery garlic sauce, making it a satisfying and quick paleo meal that’s perfect for a Saturday night. The addition of fresh parsley adds a touch of brightness and freshness to each bite.

Paleo Meatballs with Zucchini Noodles

These Paleo Meatballs with Zucchini Noodles are a healthy and delicious alternative to traditional pasta and meatballs. Made with grass-fed beef and a blend of aromatic herbs and spices, these meatballs are served over spiralized zucchini noodles for a low-carb, paleo-friendly meal. This dish is both comforting and nourishing, making it a great option for a Saturday dinner.

Ingredients:

• 1 lb ground beef (grass-fed)
• 1 egg
• 1/2 cup almond flour
• 2 tbsp fresh parsley, chopped
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 2 medium zucchinis, spiralized
• 1 tbsp olive oil
• 1/2 cup marinara sauce (paleo-friendly)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine ground beef, egg, almond flour, parsley, oregano, garlic powder, onion powder, salt, and pepper. Form the mixture into 12-14 meatballs.
3. Arrange the meatballs on a baking sheet lined with parchment paper and bake for 20-25 minutes, until cooked through.
4. While the meatballs are baking, sauté zucchini noodles in a large skillet with olive oil for 2-3 minutes until tender.
5. Warm the marinara sauce in a small saucepan over medium heat.
6. Serve the meatballs on a bed of zucchini noodles, topped with marinara sauce.

Paleo Meatballs with Zucchini Noodles offer a satisfying and guilt-free twist on a beloved classic. The tender, flavorful meatballs are perfectly complemented by the light, crisp zucchini noodles and topped with a rich marinara sauce. This dish is a perfect balance of protein and veggies, making it an ideal option for a nourishing Saturday dinner.

Grilled Lemon Herb Chicken with Avocado Salsa

Grilled Lemon Herb Chicken with Avocado Salsa is a bright, flavorful, and healthy paleo dish that features juicy, marinated chicken breasts paired with a refreshing avocado salsa. The lemony, herb-infused chicken is perfectly complemented by the creamy, tangy salsa, making this meal a crowd-pleasing choice for a weekend dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice and zest of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

For the avocado salsa:

• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1/2 cup cherry tomatoes, halved
• 1 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Salt and pepper to taste

Instructions:

1. In a small bowl, whisk together olive oil, lemon juice, lemon zest, garlic, thyme, salt, and pepper.
2. Marinate the chicken breasts in the lemon herb mixture for at least 30 minutes.
3. Preheat the grill or a grill pan over medium heat. Grill chicken for 6-7 minutes per side, or until fully cooked and juices run clear.
4. While the chicken is grilling, combine diced avocados, red onion, tomatoes, cilantro, lime juice, salt, and pepper in a bowl to make the salsa.
5. Serve the grilled chicken topped with avocado salsa.

Grilled Lemon Herb Chicken with Avocado Salsa is a refreshing and satisfying dish perfect for a Saturday evening meal. The combination of grilled chicken and cool, creamy salsa creates a delightful contrast of flavors and textures. This paleo recipe is easy to make and full of vibrant flavors, making it a great option for a light yet filling dinner.

Paleo Beef Stir-Fry with Vegetables

Paleo Beef Stir-Fry with Vegetables is a quick and delicious one-pan meal that combines tender beef strips with colorful vegetables in a savory, paleo-friendly sauce. It’s a versatile recipe that can be customized with your favorite vegetables, making it a great go-to for a nutritious Saturday dinner.

Ingredients:

• 1 lb flank steak, thinly sliced
• 2 tbsp coconut oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1/2 cup carrots, julienned
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp coconut aminos
• 1 tbsp fresh ginger, grated
• 1 tbsp sesame oil
• Salt and pepper to taste
• Sesame seeds (optional)

Instructions:

1. Heat coconut oil in a large skillet or wok over medium-high heat. Add the sliced beef and stir-fry for 2-3 minutes, until browned. Remove the beef and set aside.
2. In the same pan, add garlic, onion, bell pepper, broccoli, and carrots. Stir-fry for 4-5 minutes, until vegetables are tender but still crisp.
3. Return the beef to the pan and add coconut aminos, ginger, sesame oil, salt, and pepper. Stir to combine and heat through for 2-3 minutes.
4. Serve the stir-fry hot, garnished with sesame seeds if desired.

Paleo Beef Stir-Fry with Vegetables is a delicious, nutrient-packed meal that’s both quick and easy to prepare. The tender beef and crisp vegetables are infused with a savory, slightly tangy sauce that brings everything together in a perfectly balanced dish. It’s a satisfying choice for a busy Saturday dinner while still staying true to your paleo lifestyle.

Roasted Chicken with Brussels Sprouts and Carrots

Roasted Chicken with Brussels Sprouts and Carrots is a comforting and flavorful paleo dinner that requires minimal prep. The chicken roasts to golden perfection while the Brussels sprouts and carrots caramelize, providing a wholesome and satisfying dish for a cozy Saturday evening meal.

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 2 cups Brussels sprouts, halved
• 4 carrots, peeled and sliced
• 2 tbsp olive oil
• 1 tsp dried rosemary
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the Brussels sprouts and carrots with 1 tbsp olive oil, rosemary, thyme, salt, and pepper. Arrange them on a baking sheet.
3. Rub the chicken thighs with the remaining olive oil and season with salt, pepper, and additional rosemary and thyme.
4. Place the chicken on the baking sheet with the vegetables and roast for 35-40 minutes, or until the chicken is golden and cooked through.
5. Serve the roasted chicken with the caramelized Brussels sprouts and carrots.

Roasted Chicken with Brussels Sprouts and Carrots is a hearty and wholesome meal that’s perfect for a Saturday dinner. The juicy roasted chicken pairs wonderfully with the caramelized Brussels sprouts and tender carrots, offering a balanced, flavorful dish. This meal is simple to make but feels like a special occasion dinner, ideal for a relaxing and nourishing weekend meal.

Grilled Steak with Garlic Herb Butter and Sautéed Spinach

Grilled Steak with Garlic Herb Butter and Sautéed Spinach is a classic, indulgent paleo dinner that combines the richness of perfectly grilled steak with the fragrant, creamy garlic herb butter. The sautéed spinach adds a healthy, nutrient-dense component to the meal, making it a satisfying and flavorful choice for a Saturday night.

Ingredients:

• 2 ribeye or sirloin steaks
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 tbsp grass-fed butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 4 cups fresh spinach
• 1 tbsp coconut oil for sautéing

Instructions:

1. Preheat your grill or grill pan to medium-high heat. Season steaks generously with salt and pepper.
2. Grill the steaks for 4-5 minutes per side, or until they reach your desired level of doneness.
3. While the steak is grilling, mix the softened butter with garlic, parsley, and thyme in a small bowl. Set aside.
4. Heat coconut oil in a large skillet over medium heat. Add spinach and sauté for 2-3 minutes, or until wilted. Season with salt and pepper.
5. Once the steaks are done, let them rest for 5 minutes before topping with garlic herb butter. Serve with sautéed spinach on the side.

Grilled Steak with Garlic Herb Butter and Sautéed Spinach is a mouthwatering meal that’s both rich in flavor and nutrient-dense. The juicy steak paired with the creamy, aromatic butter is a luxurious treat, while the sautéed spinach adds a healthy green balance. This meal is perfect for a Saturday night, offering a decadent, yet paleo-friendly, dinner option.

Coconut Curry Shrimp with Cauliflower Rice

Coconut Curry Shrimp with Cauliflower Rice is a rich and creamy paleo dish that combines succulent shrimp with a flavorful coconut curry sauce. Paired with cauliflower rice, this dish is a low-carb, satisfying dinner that brings together aromatic spices and comforting textures, making it a great Saturday evening choice.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tbsp coconut oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (14 oz) full-fat coconut milk
• 2 tbsp red curry paste
• 1 tbsp lime juice
• Salt to taste
• 1 large head of cauliflower, riced
• 1 tbsp coconut oil for cauliflower rice
• Fresh cilantro for garnish

Instructions:

1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, and ginger, and sauté for 3-4 minutes, until fragrant.
2. Stir in coconut milk, curry paste, and lime juice. Bring the sauce to a simmer, then add shrimp and cook for 4-5 minutes, or until the shrimp are pink and cooked through.
3. While the shrimp are cooking, heat coconut oil in a separate pan and sauté the riced cauliflower for 4-5 minutes, until tender.
4. Serve the shrimp and curry sauce over the cauliflower rice. Garnish with fresh cilantro.

Coconut Curry Shrimp with Cauliflower Rice is a vibrant and satisfying paleo dish that delivers both bold flavors and a comforting texture. The creamy coconut curry sauce complements the shrimp beautifully, while the cauliflower rice adds a light yet filling base. This dish is perfect for a cozy Saturday night, offering a deliciously spiced and satisfying meal.

Balsamic Glazed Chicken with Roasted Brussels Sprouts

Balsamic Glazed Chicken with Roasted Brussels Sprouts is a flavorful and well-balanced paleo dish that features tender chicken breasts glazed in a tangy balsamic reduction, paired with crispy, roasted Brussels sprouts. This dish is both nutritious and flavorful, making it a perfect option for a satisfying Saturday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp honey (or paleo sweetener of choice)
• 1 tbsp olive oil
• 2 cups Brussels sprouts, halved
• 1 tbsp olive oil for roasting
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for 5-7 minutes, until it reduces by half and thickens.
3. Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken breasts for 5-7 minutes per side, until golden brown and cooked through.
4. While the chicken cooks, toss Brussels sprouts with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, until crispy and caramelized.
5. Brush the cooked chicken breasts with the balsamic glaze. Serve the chicken with roasted Brussels sprouts on the side.

Balsamic Glazed Chicken with Roasted Brussels Sprouts is a perfect balance of sweet, savory, and tangy flavors. The balsamic glaze adds a rich depth to the chicken, while the crispy Brussels sprouts provide a delightful crunch. This paleo-friendly meal is simple to prepare and sure to impress, making it an ideal choice for a relaxed Saturday dinner.

Paleo Chicken Fajita Bowl

A Paleo Chicken Fajita Bowl is a fun and flavorful dish packed with vibrant colors and bold flavors. Marinated chicken is grilled alongside bell peppers and onions, then served in a bowl with avocado and cauliflower rice for a satisfying meal that’s perfect for a paleo-friendly Saturday dinner.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lime
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 large avocado, sliced
• 1 large head of cauliflower, riced
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a small bowl, combine olive oil, lime juice, chili powder, cumin, garlic powder, salt, and pepper. Marinate the chicken breasts in the mixture for at least 30 minutes.
2. Preheat your grill or grill pan to medium-high heat. Grill the chicken for 5-6 minutes per side, until fully cooked.
3. While the chicken is grilling, heat a skillet over medium heat and sauté the bell pepper and onion with olive oil for 4-5 minutes, until soft.
4. In a separate pan, sauté riced cauliflower for 4-5 minutes until tender.
5. Slice the cooked chicken and assemble the bowls by layering cauliflower rice, sautéed peppers and onions, grilled chicken, and avocado slices. Garnish with fresh cilantro.

The Paleo Chicken Fajita Bowl is a flavorful and customizable meal that offers all the bright, zesty flavors of a fajita without the grains or dairy. The combination of marinated grilled chicken, sautéed vegetables, creamy avocado, and cauliflower rice creates a balanced and satisfying dish. This bowl is not only delicious but also perfect for a healthy Saturday dinner.

Spaghetti Squash with Beef Bolognese

Spaghetti Squash with Beef Bolognese is a paleo-friendly take on the classic spaghetti and meatballs. The spaghetti squash serves as a light, grain-free alternative to pasta, while the rich and savory beef Bolognese sauce provides a hearty, flavorful topping. This dish is perfect for a cozy Saturday dinner, offering a satisfying, nutritious meal.

Ingredients:

• 1 medium spaghetti squash
• 1 lb ground beef (grass-fed)
• 1 onion, diced
• 2 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp basil
• Salt and pepper to taste
• 2 tbsp olive oil for sautéing

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 30-35 minutes, until tender.
3. While the squash is roasting, heat olive oil in a large skillet over medium heat. Sauté onions and garlic until soft, about 3 minutes.
4. Add the ground beef to the skillet and cook until browned, breaking it up with a spoon. Stir in crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer for 15-20 minutes.
5. Once the spaghetti squash is done, use a fork to scrape out the flesh into spaghetti-like strands.
6. Serve the Bolognese sauce over the spaghetti squash and enjoy!

Spaghetti Squash with Beef Bolognese is a wholesome and satisfying paleo meal that brings comfort and flavor without the carbs. The spaghetti squash provides a great, light alternative to traditional pasta, while the savory Bolognese sauce adds richness and depth. This dish is perfect for a fulfilling and nutritious Saturday dinner that everyone will love.

Note: More recipes are coming soon!