Beef and Mushroom Carbonara
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 3-lb spaghetti squash, halved lengthwise
  • 6 slices bacon
  • 3 cups sliced cremini mushrooms, divided
  • 1 cup chopped white onion, divided
  • 4 cloves garlic
  • 1 cup homemade beef broth
  • 2 teaspoons each dried thyme, dried basil, and dried oregano
  • ½ teaspoon sea salt, plus additional for seasoning
  • 1 lb ground beef
  • ¼ cup red wine
  • Arugula, for serving
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and lay the squash cut side down. Roast for 40-45 minutes until tender. Let cool before scooping out the flesh with a large fork. Discard any seeds. You can also use an Instant Pot to pressure cook your squash. Pressure-cook the halved squash with ½ cup liquid for 8 minutes and following the above directions for scooping out the flesh.
  2. Meanwhile, cook the bacon in a large skillet over medium heat until crisp. Transfer the bacon to a cutting board to cool, before chopping into small pieces. Leave the drippings in the pan.
  3. In a food processor or blender, combine 1 cup of the mushrooms, ½ cup onion, garlic, broth, dried herbs, and sea salt until a smooth liquid forms. Set aside.
  4. Add the ground beef, remaining 2 cups mushrooms, and remaining ½ cup onion to the skillet and cook on medium heat until the beef is no longer pink and the vegetables are tender. Season with a pinch of sea salt.
  5. Pour mushroom broth and red wine into the skillet and bring the liquid to a simmer. Maintain a simmer as you allow most of the liquid to evaporate over the next 20 minutes until you are left with a thickened beef and mushroom sauce.
  6. Serve the warm spaghetti squash topped with the beef and mushrooms, chopped bacon, and arugula.
Recipe by Autoimmune Wellness at