This Baked Spaghetti Squash recipe is easy, hearty and healthy! Spaghetti squash roasted and then filled with hearty meat sauce and cheese.
BAKED SPAGHETTI SQUASH RECIPE
Craving spaghetti but don’t want the carbs? Make this light yet hearty baked spaghetti squash recipe loaded with hearty meat sauce! An easy spaghetti squash recipe that comes together in no time and is great for a light dinner or even lunch. The tender spaghetti squash is combined with ground beef; mushrooms tossed in a marina sauce and loads of cheese!
WHAT YOU NEED-
- Spaghetti Squash– Be sure to use spaghetti squash for this recipe, not butternut squash. For you to get the spaghetti strands it must be fresh spaghetti squash!
- Oil– Drizzle the squash in oil, resulting in tender squash. Use your favorite, preferred oil. I like to use olive oil!
- Flavor– Be sure to lightly season the squash before roasting! This recipe calls for simple salt and pepper, but you can also use any of your other favorite seasonings.
MEAT SAUCE TOPPING
- Onion– Use either red onion, sweet onion, or cooking onion. Adding onions to the meat sauce adds so many additional flavors, you do not want to skip the onions.
- Garlic– For the best results, you want to use freshly minced garlic, jarred minced garlic will also work.
- Ground Meat– You can use ground beef or ground Italian sausage; I like to use a mixture of both. Be sure to use leaner ground beef to avoid overly greasy meat sauce.
- Flavor– To season the meat sauce, use salt, pepper, garlic powder, Italian seasoning, and paprika. You can also add any of your other favorite seasonings!
- Marinara Sauce– For the best results, use your favorite pasta sauce. I like using Rao’s Pasta Sauce, Prego’s Sauce, etc.
- Cheese– Use your favorite shredded cheese like mozzarella cheese, Colby jack cheese or just grated parmesan cheese. For a lighter dish, skip the cheese!
- Herbs– You can’t forget to top this stuffed spaghetti squash with freshly chopped cilantro or parsley for added flavors! This is totally optional.
HOW TO MAKE SPAGHETTI SQUASH
With just a few simple steps, have the oven do the rest!
- Roast Squash– Preheat the oven and line a baking sheet with parchment paper.
- Cut the squash in half, lengthwise. (For longer spaghetti strands, cut the squash in half, widthwise.)
- Clean out the seeds and membranes and discard. Drizzle with oil, salt and pepper.
- Add both halves to the baking sheet, cut side down. Roast in the oven until tender.
- Prepare Meat Sauce-Meanwhile prepare the meat sauce. In a skillet, sauté onions with oil until tender. Add garlic and cook until fragrant.
- Add the ground meat and seasonings to the skillet and brown, breaking apart as it cooks.
- Once browned, pour in the marinara sauce and mix to combine.
- Remove from heat, cover and set aside.
- Assemble and Enjoy-Once the spaghetti squash is tender, remove the baking sheet from the oven and carefully flip over the squash.
- With a fork, begin to scrap and fluff the strands creating spaghetti like strands. Repeat the other half.
- Divide the meat sauce between both sides adding to the center along with shredded cheese.
- Top with freshly chopped greens, mix and enjoy while hot.
MEAT SAUCE VARIATIONS
You can have fun with the meat sauce and add more ingredients to it for a heartier sauce!
- Mushrooms
- Bell Peppers
- Spinach
- Jalapenos
- Pepperoncini’s
- Feta Cheese
SERVING IDEAS-
Pair this delicious baked spaghetti squash recipe with the right sides for a hearty dinner!
QUESTIONS YOU MIGHT HAVE:
Spaghetti squash is a vegetable that is popular for its flesh that is like spaghetti. When cooked the flesh of this type of squash separates into long, stringy strands!
Yes, for a lighter version you can use ground chicken or ground turkey. For a vegetarian option, use a veggie sauce and swap the meat for mushrooms, peppers, and spinach!
Yes! You can prepare the spaghetti meat sauce up to 2-3 days ahead of time. Store in the fridge until ready to use. When the squash is almost done cooking, reheat the sauce and continue with the recipe.
Roasting the spaghetti squash cut side down helps to avoid mushy spaghetti strands, since the moisture drips out to the baking sheet instead of remaining in the squash. Although it is not required, I recommend this method.
The key to avoiding mushy and soggy spaghetti squash is roasting it upside down and not overcooking it! You want to cook it just until tender, more on the al dente side.
Yes! If you prefer to skip the meat sauce, just toss the spaghetti squash in some butter and enjoy with protein like air fryer chicken, chicken cutlets or steak bites.
OTHER RECIPE IDEAS-
Love carbs and want actual pasta? Try these delicious pasta recipes:
Baked Stuffed Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 2 Tbsp olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
Meat Sauce Filling-
- 1 Tbsp olive oil
- 1/3 cup onion finely chopped
- 2 garlic cloves minced
- 1/2 lb ground meat beef Italian sausage, chicken, or turkey
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- ½ tsp paprika
- 1 cup marinara sauce
- 1/3 cup shredded mozzarella cheese
- Freshly chopped greens optional
Instructions
Roasting Spaghetti Squash-
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Carefully cut the spaghetti squash in half lengthwise. With a spoon, scoop out the seeds and membranes and discard.
- Drizzle the squash with oil and then season with salt and pepper. Repeat with the second half.
- Lay the squash down onto the baking sheet, cut side down.
- Roast at 400°F for 35-40 minutes, or until the squash is fork-tender.
- In the meantime, prepare the filling.
Meat Sauce Filling-
- In a large skillet, sauté the chopped onions with oil for 2-3 minutes.
- Once the onions are tender, add the minced garlic to the skillet and sauté for an additional minute, until fragrant.
- Add the ground sausage to the skillet and sauté on medium high heat for 4-5 minutes, breaking apart as it cooks.
- Season the meat with salt, pepper, garlic powder, Italian powder, and paprika. Pour in the marinara sauce and bring to simmer.
- Remove from heat and set aside.
Assemble Stuffed Squash-
- Once the spaghetti squash is tender, remove from the oven and carefully fill both squash over.
- With a fork, begin to scrap and fluff the strands creating spaghetti like strands. Repeat with the other half.
- Evenly divide the filling between both squash, adding the the center.
- Top with shredded cheese and freshly chopped greens
- Add into the oven for another 2-3 minutes to allow the cheese to melt.
- Mix the filling with the spaghetti squash strands and enjoy.
Leave a Reply