This stuffed spaghetti squash with ground beef is an easy, healthy alternative for pasta night. Roasted spaghetti squash strands are topped with protein-packed meat sauce for a dinner you will enjoy all season long!
Stuffed Spaghetti Squash with Ground Beef
Nothing beats a bowl of cooked pasta topped with homemade spaghetti sauce or spaghetti bolognese sauce. But when I’m trying to eat healthier, this stuffed spaghetti squash with ground beef definitely hits the spot when I’m craving Italian food. You won’t even miss the pasta!
I’m always on the hunt for healthy dinner ideas, and this spaghetti squash with meat sauce is a new favorite. Swapping the squash for noodles is an easy way to turn a classic Italian dish into a healthier, low carb option that still has the same delicious flavor. It’s perfect if you’re completing a round of Whole 30 or trying to lower your carb or gluten intake.
And let’s be honest…who doesn’t love something that’s stuffed?! Serving them as spaghetti squash boats is not only fun to eat, but easy on the clean up too. They have the perfect ratio of “noodles” to sauce and are jam packed with flavor in every bite.
How to Make Stuffed Spaghetti Squash
- Roast spaghetti quash. Slice the squash in half vertically, then brush the insides with olive oil and sprinkle with salt and pepper. Place on a lined baking sheet with the insides facing up and bake for 15 minutes.
- Turn strands into ‘noodles’: Then turn squash halves upside down (so the outer shell faces up) and bake for 20 to 30 more minutes. Remove from oven and let cool on the pan for about 5 minutes. Then use a fork to scrape the strands of spaghetti up from the center.
- Make meat sauce. While the squash roasts, make the meat sauce. Sauté the onions and garlic in a large pan until soft, then add in the ground beef and seasonings. Cook until the meat has browned, then mix in the marinara and diced tomatoes. Let the sauce simmer for about 15 minutes.
- Assemble stuffed spaghetti squash recipe with ground beef. Place the squash boat on a plate, then ladle the meat sauce in the center cavity. Add a sprinkle of fresh basil or parmesan if desired. Then enjoy with a fork!
Recipe Tips
- Cooking times will vary depending on the size of your squash. After flipping the roasted spaghetti squash, check every 5 minutes or so until it’s tender.
- Feel free to use ground turkey instead of beef. You can also replace the beef with sausage or use a mixture of both. For a vegetarian version, use lentils.
- Instead of making a meat sauce, you can stuff the squash with marinara and homemade meatballs (or turkey meatballs).
- For a cheesy top, stuff the squash with the meat sauce and then sprinkle some grated mozzarella cheese on top. Then place the squash in the oven for a few minutes until the cheese is melted and bubbly.
- You don’t have to serve this meal in the spaghetti squash shells. Remove the squash strands from the shell with a fork, then serve in a bowl with meat sauce on top. Or turn it into a casserole by adding strands to a baking dish, covering with meat sauce adding cheese and baking.
Variations
There are plenty of other ways to make stuffed spaghetti squash other than with tomato and ground beef. Any of the below combinations taste delicious!
- Pesto: Shredded chicken, basil pesto, mozzarella
- Alfredo: Alfredo sauce, chicken, parmesan, fresh basil
- BBQ: BBQ chicken, mozzarella, red onion, cilantro
- Buffalo: Buffalo chicken, mozzarella, red onion
- Mexican: Taco meat or salsa chicken, cheese, guacamole and salsa
Love squash recipes? Try roasted zucchini and squash, roasted butternut squash or easy ratatouille recipe!
More Healthy Dinner Recipes
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Stuffed Spaghetti Squash
Ingredients
Spaghetti Squash
- 2 spaghetti squash
- 2-4 teaspoons olive oil
- S&P , to taste
Meat sauce
- ½ Tablespoon olive oil
- ½ onion , minced
- 2 cloves garlic , minced
- 1 pound ground beef , or Italian sausage
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon oregano
- 1 jar marinara or spaghetti sauce
- 14 ounce can diced tomatoes , drained (optional)
For serving: Parmesan, Basil
Instructions
Spaghetti Squash
- Preheat the oven to 400°F. Slice the squash in half vertically. If you're having a hard time cutting it, score it with a knife and microwave for a few minutes.
- Brush the insides with olive oil and then sprinkle with salt and pepper. Bake for 15 minutes. Then flip upside down (so the outer shell faces up) and bake another 20-30 minutes, or until the inside easily comes up with a fork.
- Remove pan from oven and allow to cool on pan for 5 minutes. Then take a fork to scrape the strands up from the center.
Meat Sauce
- Add olive oil to frying pan and heat over medium-high heat. Add onions and cook until they become soft (about 3-5 min). Then add garlic and cook a minute longer. Next add in ground beef and seasonings. Cook meat until browned.
- Add in marinara sauce and diced tomatoes and let simmer uncovered for about 15 minutes.
- Ladle the sauce directly on top of the spaghetti squash boat and add fresh basil and parmesan if desired.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Loved this recipe! We made it for dinner and it turned out great. I had never made a stuffed squash, but followed every step and loved it.
This is one of my most favorite of all squash varieties and this filling makes it all the better, yum!
This stuffed squash was delicious, I am not usually a squash type of gal, but gave this a try and I mean amazing!! This will become a regular for us!!