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greek spaghetti squash boats 2

Greek Spaghetti Squash Boats

Greek Spaghetti Squash Boats with ground beef, olives and arugula - Whole 30 and Paleo Friendly


  • 1 medium spaghetti squash
  • 1 tbsp Primal Kitchens Greek Vinaigrette
  • 1 lb ground beed, grass fed preferred
  • 1 tsp dried parsley
  • 1 tsp garlic powder
  • salt and pepper, to taste
  • 1 cup black olives, halved
  • 1 bunch argula [approximately 3 cups]
  • fresh parsley [optional garnish]


  1. Preheat oven to 400 degrees F. Cut spaghetti squash in half and roast with cut side down for 40/50 minutes or until a fork pierces skin easily 

  2. Remove squash from oven & keep oven on

  3. Heat saute pan over medium-high heat. Add Primal Kitchen Greek VinaigretteOnce dressing is hot, add beef & spices. Stir well, breaking up large meat chunks

  4. Cook about 10 minutes or until meat is almost fully cooked. While ground beef is cooking, scrape up spaghetti squash with a spoon

  5. Once ground beef is almost cooked, add the olives, squash and arugula. Cook 2 more minutes

  6. Turn off stove & stuff spaghetti squash shells with mixture. Cook 15 minutes in oven. Garnish, serve immediately & enjoy!