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Lamb and Spaghetti Squash

Lamb and spaghetti squash is a healthy version of traditional spaghetti. This recipe contains liver but it is optional.  If you like this one you might try Lamb Ragu. 
Cook Time1 hr
Total Time1 hr
Course: Hot Entrée
Cuisine: American
Servings: 4 servings


  • 1 medium spaghetti squash
  • 1 pound lamb ground
  • 1/8 pound liver ground or pureed (optional)
  • 1/2 medium onion diced
  • 1/2 teaspoon sea salt (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano dried
  • 8 medium mushrooms white button
  • 2 tablespoons coconut oil


Prepare the squash

  • Preheat oven to 375 F.
  • Cut the spaghetti squash in half length-wise with a large knife or cleaver.
  • Place cut side down in a shallow baking dish. Add 3/4" of water to the dish.
  • Bake for 45 minutes or so, until the squash is soft to the touch.
  • Remove from oven and set aside to cool to a temperature comfortable for handling.

Prepare the lamb

  • Heat a large saute pan over medium-high heat.
  • Add lamb, liver, onions, sea salt, garlic, and oregano, and cook 5 minutes, stirring frequently.
  • Add mushrooms and continue to cook 10 - 12 minutes or until lamb is fully done.

Assemble the dish

  • Remove the "spaghetti" from the squash.
  • Turn the cut side up, and remove from the rind with a fork. Tip: Scrape the fork cross-wise, so the strands of squash fall out like spaghetti.
  • Spoon lamb mixture over spaghetti squash to serve.
  • Optional: add a sauce of your choice