Stuffed Spaghetti Squash

What do you get when you take a perfectly roasted spaghetti squash that's "stuffed" with a beefy meat sauce and topped with cheese?  You get a delicious, filling dinner everyone will rave about.  What a great way to eat more veggies!

All you need is spaghetti squash, ground beef, jarred spaghetti sauce, extra seasonings, and mozzarella cheeses. It’s an easy "lower" carb dinner idea that even the non-low carb eaters won't turn down.

Welcome to My Kitchen Serenity!  I'm happy to share with you my easy and delicious stuffed spaghetti squash recipe (also known as spaghetti squash boats!).  It's lower in calories and carbs than traditional spaghetti, but I think you'll be pleasantly surprised with how filling and tasty this recipe is once you give it a try. 

And while spaghetti squash noodles aren't exactly the same as traditional pasta, they are a suitable pasta replacement. When cooked properly, these little strands of squash are somewhat sweet and slightly crispy!  

More Low Carb Ground Beef Recipes

I love how meaty this sauce is! Using ground beef is a great way to add more protein to your meals. Here are some more lower carb, keto recipes that use ground beef. I think you'll enjoy them, too:

Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Meat Lover's Chili with Ground Beef and Smoked Sausage

More Squash Recipes

When squash season is in full swing, make the most of it 🙂 Yellow squash and zucchini are at their peak of freshness, and we aren't bashful about loading up at the farmer's market. Here are two squash side dishes for you to check out:

Squash casserole without cracker topping (buttery and cheesy!)

Zucchini pie is rich and savory (skip the crust if you're watching carbs and calories)

Why You'll Love It

I can think of so many reasons to love Stuffed Spaghetti Squash, but I'll try to keep it short and sweet:

• Roasting spaghetti squash in the oven is one of my favorite ways to cook it because of the richness and delicious flavor it adds.
• Spaghetti squash is available year-round in most grocery stores. The peak season begins in early fall so this is when you'll most likely find them at your local farmer's market.
• Really great comfort food. Nobody loves pasta more than me! However, I realize there are times when I should eat healthier.  Besides, this recipe is so good, I feel completely satisfied after I've eaten it.
• Spaghetti squash is considerably lower in net carbs than traditional spaghetti noodles. One cup of cooked spaghetti squash has approximately 8 net carbs. One cup cooked spaghetti noodles has approximately 40 net carbs. Huge difference!
• Adjustable carb and calorie option! Obviously, the meat sauce for this recipe is going to add additional net carbs and calories; depending on how much meat sauce you top it with. Approximately ½ cup meat sauce will add about 5 net carbs. However, I configured the nutritional data in the recipe card based on 1 cup meat sauce. Also, you can adjust the calories by switching from ground beef to ground turkey

What Goes In It

Here is an overview of the ingredients for this stuffed spaghetti squash recipe.

Spaghetti Squash - choose a firm squash with yellow skin (avoid white or green skin). Pick one that has no bumps or bruises.

Olive Oil - used for brushing all over the spaghetti squash before roasting it.

Ground Beef - 90/10 is what I use but 80/20 is fine, too (just be sure to drain off the fat after you've browned it).

Marinara Sauce - look for low sugar content, like Rao's Marinara Sauce.

Tomato Paste - I like to purchase tomato paste in the tube, such as Toscanini Tomato Paste Tube.  Use what you want, then keep it in the refrigerator for later use.

Seasonings - to "doctor up" the meat sauce, we add dried Italian seasoning, parsley flakes, garlic powder, salt, and pepper.

Mozzarella Cheese - the final ingredient for this masterpiece!

Ingredient Substitutions

How to Make Stuffed Spaghetti Squash

Tip - Prepare the meat sauce first.  While it's simmering, begin preparing the spaghetti squash. Be sure to follow the recipe card when making this recipe.

Step 1. Cook the ground beef.

Step 2. Add the marinara sauce, tomato paste, and seasonings. Simmer 30-40 minutes.

Step 3. Slice the spaghetti squash in half.

Step 4. Scoop out the seeds.

Step 5. Brush both halves with olive oil, and sprinkle with salt and pepper.

Step 6. Place each half, cut side down, in a pan and bake at 400F until the spaghetti squash is tender. Turn it over and let it cool for a few minutes.

Step 7. Use a fork to scrap up the strands of spaghetti squash but leave them inside each half (or transfer them to plates).

Step 8. Top each half with some of the spaghetti sauce, then add cheese! They make the cutest spaghetti squash boats!

What to Serve With It

You can serve stuffed spaghetti squash with a simple green salad. Another side dish is roasted brussels sprouts - roast them at the same time you're roasting the squash!

Recipe Tips

• Use a large sharp knife to cut the squash in half lengthwise, which will give you longer spaghetti-like strands.
• Allowing the meat sauce to simmer for at least 30 minutes greatly enhances the flavor and makes the ground beef very tender.
• The key to success when roasting spaghetti squash is all about the timing and your personal preference! For al dente squash (crispy), bake for 30 minutes.  For firm squash, bake for 35 minutes.  For soft squash, bake for 40 minutes (my personal favorite).  Baking the squash for longer than 45 minutes will make the squash mushy.

Experiment with Toppings

Feeling like you need some extra toppings? Try cooked and crumbled bacon or sliced jalapenos for added heat! A few avocado slices also works nicely!

Storing Leftovers

Leftovers will stay fresh for up to 3 days in the refrigerator. Store in airtight containers. I like to use BPA-free glass containers with locking lids. Check out this18-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too! Available now on Amazon.

Microwave Directions for Spaghetti Squash

Don't have time to roast the squash?  I completely understand -- time is valuable.  Cut the spaghetti squash in half lengthwise and scoop out the seeds.  Sprinkle with salt and pepper.  Place the spaghetti squash halves face down in a microwave-safe dish.  Put about 1 inch of water in the dish.  Microwave (uncovered) on high for 10-15 minutes.  Let cool for a few minutes before handling.