Stuffed Spaghetti Squash With Ground Beef

5 from 4 votes

Stuffed Spaghetti Squash With Ground Beef

This mouthwatering Stuffed Spaghetti Squash With Ground Beef is a game-changer for your weeknight dinner routine! Tender strands of spaghetti squash nestled in their own edible bowl, topped 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 dish will be a hit with the whole family!

Prep Time15

Cook Time40

Total Time55

Course: dinner, Main Course

Cuisine: American, Italian

Servings:

Calories: 753kcal

Author: Nadia

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

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.

Nutrition