Print

Stuffed Spaghetti Squash Recipe

Print Recipe

★★★★★

5 from 144 reviews

This Stuffed Spaghetti Squash recipe offers a nutritious and flavorful alternative to traditional pasta dishes. Roasted spaghetti squash halves are filled with a savory mixture of sautéed ground beef, onions, garlic, Italian seasoning, and marinara sauce, then topped with melted mozzarella and parmesan cheese. It’s a comforting, low-carb meal that’s perfect for a family dinner or meal prep.

Ingredients

Scale

Squash

  • 1 large spaghetti squash
  • 2 tablespoons olive oil (divided)
  • Salt and pepper to taste

Sauce and Filling

  • 1 medium onion, diced
  • 1 teaspoon minced garlic
  • 1 lb lean ground beef (or ground turkey)
  • 2 teaspoons Italian seasoning
  • 24 oz marinara sauce

Toppings

  • 1 cup shredded mozzarella cheese
  • 2 tablespoons grated parmesan cheese (plus more for serving)

Instructions

  1. Preheat and Prepare Squash: Preheat your oven to 400°F. Line a baking sheet or large casserole dish with parchment paper or spray it with non-stick cooking spray.
  2. Cut and Clean Squash: Wash and dry the spaghetti squash. Using a sharp knife on a sturdy surface, cut it lengthwise in half. Scoop out the seeds with a spoon. Place the halves cut side up on the prepared baking sheet.
  3. Oil and Season Squash: Coat the inside of each squash half with 1 tablespoon of olive oil, covering the edges. Season with salt and pepper. Flip the halves cut side down onto the baking sheet.
  4. Roast the Squash: Roast in the preheated oven at 400°F for 30 to 40 minutes, until the flesh is tender and can be shredded easily with a fork. Avoid overcooking to prevent mushy noodles.
  5. Sauté Onion and Garlic: While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent. Add minced garlic and sauté for an additional minute.
  6. Cook Ground Meat and Simmer Sauce: Add ground beef to the skillet, breaking it apart, and cook until no longer pink. Drain excess grease if necessary. Season meat with Italian seasoning and stir in marinara sauce. Let it simmer gently while the squash finishes roasting.
  7. Scoop Spaghetti Noodles: When the squash is done, remove from oven and flip halves cut side up. Use a fork to scrape the flesh into spaghetti-like strands. Remove half of the strands and set them aside.
  8. Combine Sauce and Squash: Divide the meat sauce evenly into each squash half. Gently combine some of the reserved squash strands with the sauce inside the shell, saving a little for serving.
  9. Add Cheese and Bake: Sprinkle shredded mozzarella and grated parmesan on top of each stuffed squash half. Reduce oven to 350°F and bake for 15 minutes, or until cheese is melted and bubbly.
  10. Serve: Serve warm with extra grated parmesan and optional fresh parsley garnish.

Notes

  • Use a sharp, sturdy knife to safely cut the spaghetti squash in half.
  • Do not overcook the squash to prevent mushy noodles.
  • Ground turkey can be substituted for lean ground beef for a leaner option.
  • Leftover spaghetti squash noodles can be saved for salads or other dishes.
  • Fresh parsley adds a nice flavor and color when serving, but it’s optional.

Keywords: stuffed spaghetti squash, healthy dinner, low carb, Italian comfort food, baked squash, ground beef recipe

Find it online: https://ricoloranz.com/stuffed-spaghetti-squash-recipe/