Beef, Bacon, & Mushroom Ragout

Sometimes, I buy particular ingredients and they sit in the pantry or on the counter for months.

Spaghetti squash is a PRIME example.

(Good thing they don't rot quickly 😂 ).

Recently, I had not one, but TWO spaghetti squashes lying around, and it became mission critical to eat one before my kitchen was overtaken by squash (I also happen to have Butternut, Kuri, and Kabocha squash waiting to be used as well ... 🙄 ).

I love using Spaghetti squash as a noodle alternative, as I don't eat gluten, or that many gluten-free grains for that matter. But what to do for the sauce? I looked in my refrigerator:

✔️️ Ground Beef
✔️️ Bacon
✔️️ Mushrooms

Oh HEYYYYY, now we're talkin'! In no time flat, I roasted the spaghetti squash and whipped up a ragout that was out of this world. I hope you enjoy it - it's SO easy, delicious, and Paleo-, Whole30-, and AIP-approved👌.

Beef, Bacon, & Mushroom Ragout
(Paleo, Whole30, AIP)

Prep time: 1hr
Serves 4


  • 2 Tbsp organic olive oil
  • 1 Large spaghetti squash, roasted
  • 1 lb organic, nitrate-free bacon
  • 1 medium yellow onion, diced
  • 6 cups crimini mushrooms
  • 1.5lb organic ground beef
  • 1 Tbsp Tarragon
  • 1 Tbsp Thyme
  • 2 tsp Rosemary
  • 2 tsp Sage
  • Salt and pepper to taste
    (omit pepper if AIP)
  • Kalamata olives (garnish)
  • Parsley (garnish)


  1. Roast the squash - 
    • Pre-heat the oven to 400°F.
    • Cut the squash in half lengthwise and scrape out the seeds.
    • Brush the flesh with 2 Tbsp olive oil and season with salt and pepper.
    • Place the squash halves cut-side up on a baking sheet and roast until fork-tender, about 50-60 minutes.
  2. Prepare ragout - 
    • Roughly chop bacon and cook in a covered sauté or stock pan until crispy.
    • Remove bacon pieces and place to the side, leaving the bacon grease in the pan.
    • Sauté onion in bacon grease until translucent. Add salt, pepper, herbs, and mushrooms and sauté until the mushrooms start to sweat.
    • Brown ground beef with onions and mushrooms.
    • Before serving, fold bacon pieces back into the ragout.
  3. Putting it all together - 
    • Scoop tender spaghetti squash into a bowl.
    • Servings depend on the individual - I personally eat about 1/4 of a large squash generously topped with ragout (about 1.5-2 cups). 
    • Top with pitted kalamata olives and a sprig of fresh parsley.
    • Mangia Mangia!

Just writing this recipe up is making me drool! I promise, this will be a hit in your household, especially if you love bacon and mushrooms 😘 . ENJOY!