Description
This comforting Stuffed Spaghetti Squash recipe features tender roasted spaghetti squash halves filled with a savory mixture of sautéed onions, garlic, ground beef, and spaghetti sauce, topped with a blend of mozzarella and parmesan cheeses and baked to melting perfection. It’s a healthy, low-carb alternative to traditional pasta dishes, perfect for a satisfying family dinner.
Ingredients
Scale
Spaghetti Squash
- 2 medium spaghetti squash (cut in half lengthwise and seeds removed)
- 1 tablespoon olive oil (for brushing squash)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Meat Sauce
- 1 tablespoon olive oil
- 1 small onion (peeled and diced)
- 2 cloves garlic (peeled and minced)
- 1 pound extra lean ground beef
- 24 ounces spaghetti sauce (lowest carb possible, divided)
Toppings
- 1 ½ cups shredded mozzarella cheese
- ¾ cup freshly grated parmesan cheese
Instructions
- Preheat Oven: Preheat the oven to 375°F to prepare for roasting the spaghetti squash halves.
- Prepare Squash: Line a large baking sheet with foil. Brush the inside of each spaghetti squash half with 1 tablespoon of olive oil, then sprinkle them with salt and pepper. Place the squash halves cut side down on the baking sheet.
- Roast Squash: Roast the squash in the preheated oven for 45 minutes, or until the flesh is fork tender.
- Sauté Onions and Garlic: While the squash roasts, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté until softened, about 3-5 minutes. Add minced garlic and cook for 1 additional minute until fragrant.
- Cook Ground Beef: Add the extra lean ground beef to the skillet, breaking it up as it cooks. Brown the meat fully and then drain any excess fat.
- Simmer Sauce: Reserve 1 cup of spaghetti sauce and set aside. Pour the remaining sauce into the skillet with the browned beef. Cover and simmer on low heat for 10 minutes to meld flavors.
- Fluff Squash: Remove the roasted spaghetti squash halves from the oven carefully and turn them cut side up. Using a fork, fluff the squash strands to create the noodle-like texture. Stir in ¼ cup of the reserved spaghetti sauce into each half.
- Add Cheese and Meat Sauce: Sprinkle parmesan cheese evenly over each squash half. Spoon the meat sauce evenly on top, then sprinkle with shredded mozzarella cheese.
- Bake Stuffed Squash: Return the stuffed squash halves to the oven and bake at 375°F for 15 minutes, or until the mozzarella is melted and bubbly.
- Serve: Allow the stuffed spaghetti squash to cool slightly before serving hot as a hearty and nutritious meal.
Notes
- Use a sharp knife and exercise caution when cutting the spaghetti squash in half.
- Extra lean ground beef keeps the dish lower in fat but you can substitute with ground turkey for a leaner option.
- For a vegetarian version, substitute ground beef with sautéed mushrooms or lentils.
- Leftover stuffed squash can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven or microwave until warmed through.
