What do you get when you take a perfectly roasted spaghetti squash, stuff it with a beefy meat sauce and topped with cheese? You get a delicious Stuffed Spaghetti Squash dinner everyone will rave about. What a great way to eat more veggies!
All you need is spaghetti squash, ground beef, jarred spaghetti sauce, a few extra seasonings, and mozzarella cheeses. It's an easy lower-carb dinner idea that even the non-low carb eaters won't turn down!
Quick Look: Stuffed Spaghetti Squash
- ⏲️Ready in: 1 hour, 35 minutes
- 👪Serves: 4
- 🥘Key Ingredients: Spaghetti squash, ground beef, jarred marinara sauce, tomato paste, seasonings, mozzarella cheese
- 🍳Method: Oven and stovetop
- ⭐Difficulty: Easy
- 👩🍳Texture/Flavor: Tender strands of roasted spaghetti squash topped with meaty marinara sauce and melted cheese.
- ☀️Best For: When you want a delicious, hearty meal that's lower in carbs than spaghetti.
- ✅Why You'll Love It: Easy to make! Prepare the meat sauce while the squash roasts in the oven.
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If you like this recipe, you may want to check out my Stuffed Bell Peppers! It uses cauliflower rice instead of regular rice, making them another great lower carb dinner.
Jump to:
- Quick Look: Stuffed Spaghetti Squash
- Why YOu'll Love It
- Key Ingredients
- Ingredient Substitutions
- Experiment with Toppings
- How to Make Stuffed Spaghetti Squash
- Anne's Recipe Tips
- How to Cook Spaghetti Squash in the Microwave
- What to Serve With It
- More Squash Recipes
- Storing Leftovers
- Roasted Spaghetti Squash FAQs
- More Low Carb Dinner Recipes
- Recipe
- Comments
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!).
If you've never tried spaghetti squash, don't expect it to taste exactly like traditional pasta. When roasted properly, the strands are slightly sweet with a little bite to them. Add that beefy marinara sauce and melted mozzarella, and you've got one filling dinner!
I love how meaty this sauce is! Using ground beef is a great way to add more protein to your meals. This Meat Lover's Chili with Ground Beef and Smoked Sausage is another delicious dinner idea!
Why YOu'll Love It
⭐⭐⭐⭐⭐" I just made this this evening. It was SO GOOD!! … It fit into my 'clean eating' journey great. Thanks so much for a great recipe." - Barbara
I can think of so many reasons to love Stuffed Spaghetti Squash, but I'll try to keep it short and sweet:
- Roasted, not boiled. Roasting spaghetti squash is one of my favorite ways to cook it. It brings out its natural sweetness and gives the strands a little bite.
- Comfort food? Absolutely! Nobody loves pasta more than me! But when I want something a little lighter, this spaghetti squash topped with beefy marinara sauce and melted mozzarella really hits the spot. I feel completely satisfied after eating it!
- A hearty, lower-carb dinner. Spaghetti squash has fewer carbs than traditional pasta, but you still get to enjoy a generous helping of meat sauce and cheese.
- Easy to make. While the squash roasts in the oven, you can prepare the meat sauce on the stovetop. By the time the squash is ready, all that's left is to stuff it, add the cheese, and finish baking!
Key Ingredients
Here is an overview of the ingredients for this stuffed spaghetti squash recipe.
Spaghetti Squash - choose a firm squash with golden-yellow skin and no soft spots.
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 little to no added sugar, 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
| Instead of this Ingredient | Use this ingredient |
|---|---|
| Ground beef | Ground turkey, ground chicken, or ground sausage |
| Olive oil | Avocado oil |
| Tomato paste | Check out my list of substitutes for tomato paste that will work well with this recipe |
| Marinara sauce | Tomato sauce (may need to add additional seasonings since it can be bland) |
| Mozzarella cheese | Cheddar or parmesan |
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!
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.
Photo 1. Cook the ground beef.
Photo 2. Add the marinara sauce, tomato paste, and seasonings. Simmer 30-40 minutes.
Photo 3. Slice the spaghetti squash in half.
Photo 4. Scoop out the seeds.
Photo 5. Brush both halves with olive oil, and sprinkle with salt and pepper.
Photo 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.
Photo 7. Use a fork to scrap up the strands of spaghetti squash but leave them inside each half (or transfer them to plates).
Photo 8. Top each half with some of the spaghetti sauce, then add cheese! They make the cutest spaghetti squash boats!
Anne's Recipe Tips
Cut it lengthwise. Use a large, sharp knife to cut the spaghetti squash in half lengthwise. This gives you two nice boats for stuffing with that beefy meat sauce!
Let the sauce simmer. Simmering the meat sauce for at least 30 minutes helps the flavors come together. You can do this while the squash roasts in the oven.
Watch your roasting time! The key to great spaghetti squash is cooking it to your preferred texture. These are my approximate roasting times:
- 30 minutes: Al dente, with a little crunch.
- 35 minutes: Firm but tender.
- 40 minutes: Softer strands (my personal favorite!).
Be careful not to overcook it. Roasting for more than 45 minutes can make the strands mushy.
How to Cook Spaghetti Squash in the Microwave
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, then place the halves cut-side down in a microwave-safe dish with about 1 inch of water.
- Microwave uncovered on high for 10-15 minutes, or until the squash is tender enough to shred with a fork. Let it cool for a few minutes before handling. Be careful when removing it from the microwave; the dish and steam will be hot!
What to Serve With It
You can serve stuffed spaghetti squash with a simple green salad. Another side dish is roasted fresh brussels sprouts - roast them at the same time you're roasting the squash!
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 more squash recipes for you to try:
Squash casserole without cracker topping (buttery and cheesy!)
Zucchini pie is rich and savory (skip the crust if you're watching carbs and calories)
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 this 18-piece set of glass food storage containers with locking lids. These containers are great for meal prep, too! Available now on Amazon.
Roasted Spaghetti Squash FAQs
The longer you roast spaghetti squash, the softer the strands become. I prefer roasting mine for about 40 minutes, but if you like firmer strands, start checking at 30-35 minutes. Be careful not to overcook it, and avoid adding excess liquid when filling the squash with meat sauce.
There are approximately 5 cups of cooked squash per spaghetti squash; depending on its size.
Spaghetti squash has fewer calories and net carbs than regular spaghetti noodles - quite a bit fewer! For comparison, 1 cup cooked spaghetti squash has approximately 42 calories and 8 net carbs. However, 1 cup cooked spaghetti noodles has approximately 221 calories and 40 net carbs.
More Low Carb Dinner Recipes
If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
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Recipe
Stuffed Spaghetti Squash
Equipment
- Large Saute Pan
- Large Roasting Pan
- Large Sharp Knife
- Basting Brush
Ingredients
MEAT SAUCE
- 1 pound lean ground beef (or turkey)
- 1 24-ounce low sugar marinara sauce (jar)
- 3 ounces tomato paste
- 1 teaspoon dried italian seasoning
- 1 teaspoon parsley flakes
- ½ teaspoon garlic powder
- ¼ teaspoon salt start with ¼ teaspoon, then add more if necessary. Always taste test before adding more salt!
- ¼ teaspoon black pepper
SPAGHETTI SQUASH
- 1 spaghetti squash
- 2 teaspoon olive oil (1 teaspoon per squash half)
- light sprinkling of salt and pepper on inside of both halves
OPTIONAL TOPPING
- ½ cup mozzarella cheese, divided
Instructions
- Tip: While the meat sauce is cooking, roast the spaghetti squash.
Meat Sauce Instructions
- Cook and crumble the ground beef until it's no longer pink. Drain off any grease.
- Add the jar of marinara sauce, tomato paste, and the seasonings. Stir. Cover and slow simmer for 30-40 minutes (while the squash is roasting). Stir occasionally.
Roast the Spaghetti Squash
- Preheat oven to 400F. Rinse off the spaghetti squash with water if it seems dirty. Dry thoroughly. Tip: cutting the hard stem off first makes cutting the squash in half easier.
- Cut the spaghetti squash in half, lengthwise. You'll need a large, sharp knife since the squash is very hard and firm.
- Scoop out the seeds with a spoon.
- Brush the inside flesh of the squash with olive oil. Lightly sprinkle with salt and pepper.
- Place each half, cut side down, in a pan and bake until the spaghetti squash is tender. For al dente squash (crispy), bake for 30 minutes. For firm squash, bake for 35 minutes. For soft squash, bake for 40 minutes. Baking the squash for longer than 45 minutes will make the squash mushy. Remove from oven.
- After the squash has cooked, let it cool slightly. Then take a fork to scrape the inside of each squash half. You'll notice the squash strands resemble spaghetti noodles.
Stuff the Spaghetti Squash Boats
- Leave the spaghetti squash "noodles" inside each half because each half will serve as a "squash boat" to hold the squash and the meat sauce.
- Top each half with my rich and flavorful meat sauce. Top with shredded mozzarella cheese, if desired.
- Makes two very generous portions or 4 smaller portions.
Notes
Nutrition
This recipe was originally published in 2020 and was updated in 2026.
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.
Barbara says
I just made this this evening. It was SO GOOD!! I used my own marinara sauce and tomato paste from veggies from our garden, grass fed beef and Mrs Dash instead of the salt, so it fit into my. 'Clean eating' journey great. Thanks so much for a great recipe
Anne Clark says
Barbara, you have made my day!!! I'm thrilled you liked this recipe...it's one of my favorites and I was just thinking of making it again soon. Congrats on your clean eating journey -- keep up the good work, and thank you so much for leaving your comment and 5 stars 🙂
Cindy Cowles says
Can you freeze the spaghetti squash leftovers to reheat later?
Anne Clark says
Hi Cindy. Yes, you can freeze the leftovers but the texture of the spaghetti squash won't be exactly the same. However, the flavor will still remain very good. Be sure to wrap tightly so no air can get in and form ice crystals. Thank you for visiting my blog!