Stuffed Spaghetti Squash

Perfectly roasted spaghetti squash topped with rich and flavorful meat sauce. Easy sauce recipe uses ground beef, jarred spaghetti sauce, and extra seasonings to make delicious, low carb spaghetti squash boats for dinner. This stuffed spaghetti squash recipe makes 4 servings.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings

Calories 405kcal

Author Anne Clark

Equipment

Large Saute Pan
Large Roasting Pan
Large Sharp Knife
measuring spoons
Basting Brush

Ingredients

MEAT SAUCE

1 pound 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

Brown the ground beef until no longer pink. Drain off the grease.
Add the jar of marinara sauce, tomato paste, and the seasonings. Stir. Cover and SLOW SIMMER while the squash is roasting (30-40 minutes). 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.

Make 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.

Notes

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.

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.

Nutrition