Introduction

Stuffed spaghetti squash is a delightful, healthy alternative to traditional pasta dishes. This recipe combines tender roasted squash strands with a savory ground beef marinara filling, topped with melty cheese for a comforting meal the whole family will enjoy.

A white round plate sits on a white marbled surface, holding a serving of spaghetti squash pasta layered with a rich, chunky red meat sauce mixed with small bits of green herbs. The top layer shows melted, golden-brown cheese with some parts sprinkled with grated Parmesan and fresh green parsley. To the right side of the plate, a wooden-handled fork holds a bite of the pasta mixture, showing thin yellow squash strands and meat sauce intertwined. In the background, there is a blurred, white plate with more spaghetti squash pasta and part of a baked spaghetti squash shell filled with meat sauce and cheese on a metal tray. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 large spaghetti squash
2 tablespoons olive oil (divided)
1 medium onion (diced)
1 teaspoon minced garlic
1 lb lean ground beef (or ground turkey)
2 teaspoons Italian seasoning
24 oz marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons grated parmesan cheese (plus more for serving)

Instructions

Step 1: Preheat the oven to 400°F. Line a baking sheet or large casserole dish with parchment paper or spray with non-stick cooking spray.
Step 2: Wash the spaghetti squash and pat it dry. Carefully cut it in half lengthwise using a sharp knife. Scoop out the seeds and place the halves cut side up on the prepared baking sheet.
Step 3: Brush the inside of each squash half with 1 tablespoon of olive oil, covering the edges. Season with salt and pepper, then turn the squash halves over so the cut sides are facing down on the baking sheet.
Step 4: Roast the squash for 30 to 40 minutes, until tender and easily shredded with a fork. Avoid overcooking to keep the noodles firm.
Step 5: While the squash roasts, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 minutes, then add the garlic and cook for another minute.
Step 6: Add the ground beef to the skillet, breaking it apart as it cooks. Cook until no longer pink, then drain excess grease. Stir in Italian seasoning and marinara sauce, lowering the heat to simmer until the squash is ready.
Step 7: Once roasted, flip the squash halves cut side up. Use a fork to scrape the spaghetti-like strands from the shell, removing about half and setting them aside.
Step 8: Divide the meat sauce between the squash halves. Gently mix some of the reserved squash noodles into the sauce-filled halves, keeping a few noodles aside for serving.
Step 9: Sprinkle shredded mozzarella and parmesan cheese on top of each squash half. Bake at 350°F for 15 minutes, until the cheese is melted and bubbly. Serve warm with extra parmesan and fresh parsley if desired.

Tips & Variations

For a vegetarian version, replace ground beef with sautéed mushrooms and lentils or your favorite plant-based meat substitute.
Use spicy marinara sauce or add red pepper flakes for a bit of heat.
Try adding chopped fresh herbs like basil or oregano to brighten the flavors.
Roasting the squash with the cut side down helps steam and soften it more evenly.

Storage

Store leftover stuffed spaghetti squash in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, reheat in the oven at 350°F to keep the cheese melty and the squash firm.

How to Serve

A close-up of a spoon lifting a portion of spaghetti squash lasagna from a yellow squash shell. The dish has visible layers starting from the bottom with a deep red tomato and ground meat sauce, followed by a yellow spaghetti squash layer with a stringy texture, topped with melted white cheese that is slightly browned. The squash shell acts as a natural bowl with the ridged yellow skin and a light orange interior. The background features a softly blurred warm tone, and the surface below is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can prepare the squash and sauce separately a day ahead. Assemble and bake the stuffed squash just before serving for the freshest taste.

What if I don’t have spaghetti squash?

Butternut squash or zucchini noodles can be used as a substitute, though the texture will differ slightly. Adjust cooking times accordingly.