Stuffed Spaghetti Squash
Perfectly roasted spaghetti squash boats stuffed with a rich, beefy marinara sauce and topped with melted mozzarella cheese. Made with ground beef, jarred marinara sauce, and a few extra seasonings, this is one hearty, delicious lower-carb dinner!
Servings 4
Calories 395kcal
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
Choose your texture: Roast the squash for about 30 minutes for firmer strands, 35 minutes for tender strands, or 40 minutes for softer strands (my favorite!). Cooking times will vary depending on the size of your squash.
Don't rush the sauce: Let the meat sauce simmer for at least 30 minutes while the squash roasts. This gives the flavors time to develop.
Drain the beef: If you're using 80/20 ground beef, drain off the excess fat before adding the marinara sauce.
Nutrition
Serving: 1serving | Calories: 395kcal | Carbohydrates: 31g | Protein: 30g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 1324mg | Potassium: 1369mg | Fiber: 7g | Sugar: 15g | Vitamin A: 1455IU | Vitamin C: 22mg | Calcium: 181mg | Iron: 6mg
