This Stuffed Spaghetti Squash With Ground Beef is the perfect addition to your weeknight dinner routine! Roasted spaghetti squash is combined with a savory ground beef mixture, and melted cheese. It's a low-carb twist on classic comfort food that's both nutritious and delicious. Ready in under an hour, this impressive meal will be a hit with the whole family!
Spaghetti squash is my go-to when I want a lighter alternative to pasta.
When cooked, the spaghetti squash flesh separates into pasta-like strands, which offers a high-volume, nutrient-dense meal without the carbs. Top it with seasoned ground beef and some melty cheese, and you've got yourself a winner!
For more Italian-inspired dishes check out my Linguine Bolognese, Easy Lasagna, Stuffed Bell Peppers, or Weeknight Meatballs recipe.
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Why you'll love this recipe
- Healthy and Nutritious: Packed with vegetables and grass-fed ground beef, this dish is both nutrient-dense and flavorful.
- Low-Carb: Spaghetti squash is a fantastic low-carb alternative to pasta, perfect for those watching their carb intake.
- Easy to Make: Simple steps and minimal ingredients make this recipe perfect for busy weeknights or meal prep.
- Customizable: Easily adaptable with different ingredients to suit your taste.
Ingredients
- Spaghetti Squash: Spaghetti squash is in season between early fall and December, however, you can find it year-round at the grocery store.
- Extra Virgin Olive Oil: You will want to look for single-source olive oil. My favorite is from TDC Mercantile.
- Onion: I like using sweet yellow onion in this stuffed spaghetti squash recipe, but a white onion would also work.
- Garlic: I recommend that you buy whole unpeeled garlic, as it will have more flavor compared to the peeled and prepared variety.
- Ground Beef: For this meat sauce recipe, you will want to use 80%/20% Grass-fed ground beef. Grass-fed beef tastes better and also is higher in Omega 3 than its conventional grain-fed counterparts. We’ve been getting all of our meats from Moink Box for years; Moink is owned and operated by US farmers, and they offer ethically sourced meat boxes delivered to your doorstep monthly.
- Ground Italian Sausage: I love the combination of ground beef and Italian sausage, but you can leave the sausage out if you'd like.
- Oregano: Fresh oregano is ideal and really helps flavor the meat sauce. If you don't have fresh feel free to use dried oregano.
- Thyme: Fresh thyme adds a wonderfully lemony and fresh flavor, however, you can use dried thyme or even a dried Italian seasoning blend.
- Fennel Seed: If your Italian sausage already contains fennel seed you can skip it. I love the addition of fennel so if you do too, add a pinch.
- Crushed Red Pepper Flakes: A pinch of red pepper flakes adds a little kick of heat, but it won't make the dish spicy.
- Sea Salt
- Black Pepper
- Marinara Sauce: You can make your own, however Rao’s Marinara Sauce, is a great option.
- Spreadable/Soft Cheese: This adds a bit of creaminess to the dish. I use a dairy-free spreadable cashew cheese from Treeline, however, if you enjoy dairy, ricotta cheese is great.
- Pesto: You can pick up your favorite store-bought pesto or use my Homemade Pesto recipe.
- Mozzarella Cheese: I love this Goat Milk Mozzarella, but if you want to keep this dairy-free, omit the cheese or use a dairy-free Mozzarella.
- Basil: Top with fresh basil for some brightness and extra flavor.
Please see the recipe card for quantities.
Step-by-step instructions
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Preheat your oven to 400 degrees f.
Step 2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the spaghetti squash halves cut side down on a baking sheet lined with parchment paper. Rub the outside of the squash with a little olive oil and bake for 15 minutes.
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Step 3. In a large skillet over medium heat, saute onions in olive oil for 5 minutes or until soft. Add 2 cloves of minced garlic and saute for 30 seconds. Move the onions and garlic to one side of the pan, then add beef and sausage, making sure to break apart with a spatula.
Step 4. Next add the oregano, thyme, fennel, crushed red pepper flakes, salt, and pepper to the meat mixture and combine.
Step 5. Add the tomato sauce to the meat mixture, and simmer for 10-15 minutes. Turn the heat off and set the meat sauce aside.
Step 6. After 15 minutes, remove the spaghetti squash from the oven and reduce the temperature to 375 degrees f. Carefully flip the squash halves over on the baking sheet.
Step 7. Begin the layering process by adding the pesto, soft cheese, 1 smashed garlic clove, and ¼ of the ground meat sauce inside of the squash. If you are using mozzarella cheese, top the spaghetti squash noodles with about ¼ of the cheese. Repeat until you have filled the other spaghetti squash bowls.
Step 8. Place squash back in the oven for an additional 35-40 minutes or until the cheese is bubbly and slightly brown, and the spaghetti sauce has cooked through.
Top with basil, or Parmesan cheese and enjoy.
Substitutions and variations
- Switch Up The Meat: Substitute ground beef with ground turkey, ground chicken, or chicken sausage for a leaner option. For a little heat you can also use a spicy Italian sausage.
- Vegetarian: Use black beans, or kidney beans for a vegetarian version.
- Dairy-Free: Try using cashew-based cheeses to make this dairy-free.
- Add Veggies: Mix in some sautéed spinach, red bell pepper, or mushrooms for extra nutrition.
- Extra Protein: Replace the soft cheese with a ¼ cup of whipped cottage cheese for extra protein.
- Spaghetti Squash Casserole: You can combine all of the ingredients in a baking dish and make a spaghetti squash casserole.
- Extra Flavor: To add extra flavor, before baking brush the flesh of the squash with a garlic-infused olive oil.
Storage and reheating
Allow the low carb spaghetti squash boats to come to room temperature, then store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, place the stuffed squash in an oven-safe baking dish and bake at 350 degrees f for 10-15 minutes or until heated through.
Top tip
When scraping out the spaghetti squash strands, be gentle to keep the squash shell intact. This makes it easier to stuff and serve!
FAQ
Yes, you can prepare the ground beef mixture and bake the spaghetti squash ahead of time. Store them separately in the refrigerator and assemble and bake just before serving.
Yes, it is. Spaghetti squash is low in carbs and high in fiber, making it a great option for a keto diet.
More Low-Carb Recipes
If you tried this Stuffed Spaghetti Squash With Ground Beef or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
Stuffed Spaghetti Squash With Ground Beef
Equipment
- Baking Sheet
- Parchment Paper
- Skillet
- Knife
- Spatula
Ingredients
- 2 Spaghetti Squash halved
- 2 tablespoon Olive Oil extra virgin
- ½ Onion diced
- 6 cloves Garlic
- 1 lb Ground Beef grass fed
- ¼ lb Italian Sausage ground
- 1 tablespoon Oregano fresh or dried
- ½ teaspoon Thyme dried
- ½ teaspoon Basil dried
- ½ teaspoon Fennel dried
- ¼ teaspoon Crushed Red Pepper Flakes
- ¼ teaspoon Sea Salt
- ¼ teaspoon Pepper
- 24 oz Marinara Sauce
- 4 tablespoon Spreadable Cheese divided
- 4 tablespoon Pesto divided
Optional Toppings
- Basil fresh
- Fried Sage
- Parsley
Instructions
- Preheat your oven to 400 degrees f.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the spaghetti squash halves cut side down on a baking sheet lined with parchment paper. Rub the outside of the squash with a little olive oil and bake for 15 minutes.
- In a large skillet over medium heat, saute onions in olive oil for 5 minutes or until soft. Add 2 cloves of minced garlic and saute for 30 seconds. Move the onions and garlic to one side of the pan, then add beef and sausage, making sure to break apart with a spatula.
- Next add the oregano, thyme, fennel, crushed red pepper flakes, salt, and pepper to the meat mixture and combine.
- Add the tomato sauce to the meat mixture, and simmer for 10-15 minutes. Turn the heat off and set the meat sauce aside.
- After 15 minutes, remove the spaghetti squash from the oven and reduce the temperature to 375 degrees f. Carefully flip the squash halves over on the baking sheet.
- Begin the layering process by adding the pesto, soft cheese, 1 smashed garlic clove, and ¼ of the ground meat sauce inside of the squash. If you are using mozzarella cheese, top the spaghetti squash noodles with about ¼ of the cheese. Repeat until you have filled the other spaghetti squash bowls.
- Place squash back in the oven for an additional 35-40 minutes or until the cheese is bubbly and slightly brown, and the spaghetti sauce has cooked through.
- Top with basil, or parmesan cheese and enjoy.
Notes
- Switch Up The Meat: Substitute ground beef with ground turkey, ground chicken, or chicken sausage for a leaner option. For a little heat you can also use a spicy Italian sausage.
- Vegetarian: Use black beans, or kidney beans for a vegetarian version.
- Dairy-Free: Try using cashew-based cheeses to make this dairy-free.
- Add Veggies: Mix in some sautéed spinach, red bell pepper, or mushrooms for extra nutrition.
- Extra Protein: Replace the soft cheese with a ¼ cup of whipped cottage cheese for extra protein.
- Spaghetti Squash Casserole: You can combine all of the ingredients in a baking dish and make a spaghetti squash casserole.
- Extra Flavor: To add extra flavor, before baking brush the flesh of the squash with a garlic-infused olive oil.
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