There’s something magical about spaghetti squash and ground beef—it’s the ultimate comfort food that feels indulgent yet wholesome. Whether you’re craving a quick weeknight dinner, a cozy seasonal favorite, or a crowd-pleasing meal, these recipes have you covered. Get ready to fall in love with this versatile duo all over again—let’s dive into these delicious ideas!
Cheesy Spaghetti Squash with Ground Beef and Marinara
Getting spaghetti squash ready for dinner is easier than you might think, and this cheesy ground beef version transforms this humble vegetable into a comforting, satisfying meal that feels both wholesome and indulgent. Let’s walk through the process together, step by step, so you can create this delicious dish with confidence.
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon rich extra virgin olive oil
- 1 pound lean ground beef
- 1 small yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 2 cups robust marinara sauce
- 1 teaspoon dried Italian seasoning
- 1 cup shredded mozzarella cheese
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon chopped fresh basil
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
- Scoop out all the seeds and stringy pulp from both squash halves with a sturdy spoon.
- Brush the cut sides of the squash with rich extra virgin olive oil and place them cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes until the flesh is easily pierced with a fork.
- While the squash roasts, heat a large skillet over medium-high heat and add the lean ground beef.
- Cook the ground beef for 6-8 minutes, breaking it into small crumbles with a wooden spoon, until no pink remains.
- Add the finely diced yellow onion to the skillet and cook for 4-5 minutes until softened and translucent.
- Stir in the minced fresh garlic and cook for 1 minute until fragrant.
- Pour in the robust marinara sauce and add the dried Italian seasoning, then reduce heat to low and simmer for 10 minutes.
- Remove the squash from the oven and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the squash flesh into spaghetti-like strands, being careful not to tear through the skin.
- Mix the squash strands with the meat sauce in the skillet until well combined.
- Sprinkle the shredded mozzarella cheese evenly over the top of the mixture.
- Top with the freshly grated Parmesan cheese and return the skillet to the oven for 8-10 minutes until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped fresh basil.
Here’s what makes this dish special: the spaghetti squash strands provide a satisfying al dente texture that holds up beautifully against the rich, meaty sauce, while the combination of melted cheeses creates a creamy, golden-brown crust. For a complete meal, serve it straight from the skillet with a simple green salad and crusty garlic bread to soak up every last bit of the flavorful sauce.
Spaghetti Squash Lasagna with Ground Beef and Ricotta
This comforting spaghetti squash lasagna transforms winter squash into tender, noodle-like strands that cradle rich, savory fillings. Today we’ll walk through preparing this satisfying dish from start to finish, ensuring each component comes together perfectly for a wholesome meal that feels both familiar and fresh.
Ingredients
– 1 large spaghetti squash (about 3 pounds)
– 1 pound lean ground beef (85/15 blend)
– 2 cups whole milk ricotta cheese (creamy and smooth)
– 1 large egg (farm-fresh)
– 2 cups shredded mozzarella cheese (mild and melty)
– 1/2 cup grated Parmesan cheese (sharp and salty)
– 24 ounces jarred marinara sauce (robust and herb-infused)
– 1 medium yellow onion (finely diced)
– 3 cloves garlic (freshly minced)
– 2 tablespoons extra virgin olive oil (fruity and rich)
– 1 teaspoon dried oregano (fragrant)
– 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
– 1/4 cup fresh basil leaves (torn, for bright finish)
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut sides of the squash with 1 tablespoon of extra virgin olive oil and season with 1/2 teaspoon kosher salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast the squash at 400°F for 35-40 minutes until the flesh yields easily when pierced with a fork.
7. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
8. Add the finely diced yellow onion and cook for 5-6 minutes until translucent and fragrant.
9. Add the ground beef to the skillet, breaking it apart with a wooden spoon as it cooks.
10. Cook the beef for 7-8 minutes until no pink remains, stirring occasionally.
11. Stir in the minced garlic, dried oregano, and crushed red pepper flakes, cooking for 1 minute until aromatic.
12. Pour the robust marinara sauce into the skillet and bring to a gentle simmer.
13. Reduce heat to low and let the meat sauce simmer for 10 minutes to meld flavors.
14. In a medium bowl, combine the creamy ricotta cheese, farm-fresh egg, 1/4 cup of grated Parmesan, and remaining 1/2 teaspoon each of kosher salt and black pepper.
15. Once the squash is roasted, use a fork to scrape the flesh into long, noodle-like strands.
16. Lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
17. Spread half of the spaghetti squash strands evenly across the bottom of the baking dish.
18. Dollop half of the ricotta mixture over the squash layer and spread gently.
19. Spoon half of the meat sauce evenly over the ricotta layer.
20. Sprinkle 1 cup of shredded mozzarella cheese over the meat sauce.
21. Repeat the layers with remaining squash, ricotta mixture, and meat sauce.
22. Top with the remaining 1 cup of mozzarella and 1/4 cup of Parmesan cheese.
23. Bake at 375°F for 25-30 minutes until the cheese is golden and bubbly.
24. Let the lasagna rest for 10 minutes before slicing to allow layers to set.
25. Garnish with torn fresh basil leaves just before serving.
Perfectly baked, this lasagna emerges with a golden cheese crust that gives way to tender squash strands and rich, savory layers. The spaghetti squash maintains a slight al dente texture that contrasts beautifully with the creamy ricotta and robust meat sauce. For a complete meal, serve alongside garlic bread to soak up any extra sauce, or pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Mexican Spaghetti Squash with Ground Beef and Black Beans
Just when you thought spaghetti squash couldn’t get more exciting, this Mexican-inspired version transforms the humble vegetable into a vibrant, protein-packed meal that’s as satisfying as it is nutritious. Join me as we walk through each simple step to create this colorful dish that’s perfect for busy weeknights yet impressive enough for company.
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 1 tablespoon rich extra virgin olive oil
- 1 pound lean ground beef (85/15 blend)
- 1 medium yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 1 tablespoon aromatic chili powder
- 1 teaspoon warm ground cumin
- 1/2 teaspoon smoked paprika
- 1 (15-ounce) can plump black beans, rinsed and drained
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1/2 cup fresh cilantro leaves, chopped
- 4 ounces sharp cheddar cheese, shredded
- 1 ripe avocado, sliced
- 1/4 cup tangy sour cream
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
- Scoop out the seeds and stringy pulp from both squash halves with a sturdy spoon.
- Brush the cut sides of the squash with extra virgin olive oil and place cut-side down on the prepared baking sheet.
- Roast for 35-40 minutes until the flesh easily shreds with a fork.
- While squash roasts, heat a large skillet over medium-high heat and add the ground beef.
- Cook the beef for 6-8 minutes, breaking it into small crumbles with a wooden spoon until no pink remains.
- Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
- Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
- Sprinkle the chili powder, cumin, and smoked paprika over the meat mixture, stirring to coat evenly.
- Tip: Blooming spices in the rendered beef fat enhances their flavor complexity.
- Add the black beans and fire-roasted tomatoes with their juices to the skillet.
- Reduce heat to medium-low and simmer for 10 minutes until the sauce thickens slightly.
- Once squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
- Tip: Hold the squash with an oven mitt—it will be very hot straight from the oven.
- Combine the squash strands with the beef mixture in the skillet, tossing gently to incorporate.
- Fold in the chopped cilantro, reserving some for garnish.
- Tip: Adding fresh herbs at the end preserves their bright flavor and vibrant color.
- Divide the mixture among four bowls and top with shredded cheddar cheese.
- Garnish each serving with avocado slices, a dollop of sour cream, and remaining cilantro.
Serve immediately while the cheese melts into the warm squash strands. The tender spaghetti squash provides a delicate base that soaks up the robust Mexican spices, while the black beans add satisfying texture against the savory ground beef. Spoon leftovers into tortillas for next-day lunch tacos, or top with a fried egg for a hearty breakfast twist.
Spaghetti Squash Bolognese with Ground Beef and Herbs
Ready to transform humble spaghetti squash into a comforting, low-carb masterpiece? Roasting brings out its natural sweetness while creating those perfect noodle-like strands that beautifully cradle a rich, herb-infused meat sauce. This methodical approach ensures every component shines in this wholesome twist on classic Bolognese.
Ingredients
– 1 large spaghetti squash (about 3 pounds)
– 2 tablespoons rich extra virgin olive oil
– 1 pound lean ground beef (85/15 blend)
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1/4 cup dry red wine
– 2 teaspoons dried oregano
– 1 teaspoon fresh rosemary, finely chopped
– 1/2 teaspoon coarse sea salt
– 1/4 teaspoon freshly ground black pepper
– 1/4 cup freshly grated Parmesan cheese
– 2 tablespoons fresh basil, thinly sliced
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut sides of the squash with 1 tablespoon of extra virgin olive oil.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast for 35-40 minutes until the flesh easily pierces with a fork.
7. While squash roasts, heat remaining olive oil in a large Dutch oven over medium-high heat.
8. Add the ground beef and cook for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
9. Tip: Don’t overcrowd the pan—work in batches if needed for proper browning.
10. Add the diced onion and cook for 4-5 minutes until translucent.
11. Stir in the minced garlic and cook for 1 minute until fragrant.
12. Pour in the red wine, scraping any browned bits from the bottom of the pot.
13. Simmer for 2 minutes until the wine reduces by half.
14. Add the crushed tomatoes, oregano, rosemary, salt, and pepper.
15. Tip: Crush the dried oregano between your palms to release its essential oils.
16. Reduce heat to low, cover, and simmer the sauce for 25 minutes.
17. Remove the roasted squash from the oven and let cool for 5 minutes.
18. Use a fork to scrape the squash flesh into noodle-like strands.
19. Tip: Scrape in one direction from top to bottom for the longest strands.
20. Divide the squash noodles among four bowls.
21. Ladle the hot Bolognese sauce over the squash noodles.
22. Top each serving with Parmesan cheese and fresh basil.
What makes this dish truly special is how the tender squash strands absorb the rich tomato sauce while maintaining their slight crunch. The herb-infused beef creates layers of savory depth that meld beautifully with the sweet squash base. For an elegant presentation, try serving it in the roasted squash shells or topped with a sprinkle of toasted pine nuts for extra texture.
Spaghetti Squash Stuffed with Ground Beef and Mozzarella
Getting a nutritious, satisfying meal on the table doesn’t have to be complicated. This spaghetti squash stuffed with savory ground beef and gooey mozzarella is a perfect weeknight dinner that feels both comforting and wholesome. Let’s walk through the simple steps to create this delicious dish from start to finish.
Ingredients
– 1 large spaghetti squash, halved lengthwise and seeds scooped out
– 1 tablespoon rich extra virgin olive oil
– 1 pound lean ground beef (90/10 blend preferred)
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (15-ounce) can crushed tomatoes with basil
– 1 teaspoon dried oregano
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup shredded whole milk mozzarella cheese
– 2 tablespoons freshly chopped Italian parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of both spaghetti squash halves with the extra virgin olive oil and place them cut-side down on the prepared baking sheet.
3. Roast the squash for 35-40 minutes until the flesh is easily pierced with a fork.
4. While the squash roasts, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon.
5. Cook the beef for 6-8 minutes until fully browned, then use a slotted spoon to transfer it to a plate, leaving 1 tablespoon of drippings in the skillet.
6. Add the diced onion to the skillet and cook for 4-5 minutes until translucent and softened.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Return the cooked ground beef to the skillet along with the crushed tomatoes, dried oregano, kosher salt, and black pepper.
9. Reduce heat to low and simmer the beef mixture for 10 minutes to allow flavors to meld.
10. Remove the roasted squash from the oven and carefully flip the halves over using oven mitts.
11. Use a fork to scrape the squash flesh into spaghetti-like strands, leaving a 1/2-inch border around the edges to maintain the shell structure.
12. Mix half of the shredded mozzarella cheese and the chopped parsley into the beef filling.
13. Divide the beef filling evenly between the two squash halves, packing it down gently.
14. Top each stuffed squash half with the remaining mozzarella cheese.
15. Return the stuffed squash to the oven and bake for 15-18 minutes until the cheese is melted and bubbly with golden spots.
16. Let the stuffed squash rest for 5 minutes before serving to allow the filling to set.
What makes this dish truly special is the wonderful contrast between the tender, slightly sweet squash strands and the rich, savory beef filling, all brought together by that beautifully melted mozzarella. For a complete meal, serve it alongside a simple green salad with a bright vinaigrette to cut through the richness, or top with extra fresh parsley and a sprinkle of red pepper flakes for those who enjoy a little heat.
Spaghetti Squash Shepherd’s Pie with Ground Beef
Here’s a comforting twist on a classic that transforms humble ingredients into a satisfying meal. Spaghetti squash creates a naturally gluten-free base that perfectly soaks up the rich flavors of the savory beef filling beneath. Mastering this dish requires just a few simple techniques that yield impressive results.
Ingredients
– 1 large spaghetti squash (about 3 pounds)
– 1 pound lean ground beef
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 cup frozen sweet peas
– 1 cup frozen corn kernels
– 1 cup rich beef broth
– 2 tablespoons tomato paste
– 1 teaspoon Worcestershire sauce
– 2 tablespoons all-purpose flour
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon freshly ground black pepper
– 1/2 teaspoon kosher salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut surfaces of the squash with 1 tablespoon of olive oil and sprinkle with 1/4 teaspoon salt.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast for 35-40 minutes until the flesh easily shreds with a fork.
7. While the squash roasts, heat a large skillet over medium-high heat.
8. Add the ground beef and cook for 6-8 minutes, breaking it apart with a wooden spoon until browned.
9. Add the diced onion and cook for 4-5 minutes until translucent and fragrant.
10. Stir in the minced garlic and cook for 1 minute until aromatic.
11. Sprinkle the flour over the beef mixture and cook for 2 minutes while stirring constantly.
12. Add the tomato paste, Worcestershire sauce, and beef broth, stirring to combine completely.
13. Bring the mixture to a simmer and cook for 5 minutes until slightly thickened.
14. Mix in the frozen peas and corn, cooking for 3 minutes until heated through.
15. Remove the roasted squash from the oven and let cool for 5 minutes until handleable.
16. Use a fork to scrape the squash flesh into spaghetti-like strands.
17. Combine the squash strands with heavy cream, remaining butter, smoked paprika, and black pepper.
18. Spread the beef mixture evenly in a 9×13 inch baking dish.
19. Top with the prepared squash mixture, spreading it into an even layer.
20. Bake at 375°F for 20-25 minutes until bubbly and lightly golden on top.
My final recommendation involves letting the pie rest for 10 minutes before serving to allow the layers to set properly. The spaghetti squash topping develops a wonderfully creamy texture that contrasts beautifully with the hearty beef filling beneath. Consider serving individual portions in rustic bowls with a sprinkle of fresh parsley for a restaurant-worthy presentation that highlights the dish’s comforting layers.
Spaghetti Squash Taco Boats with Ground Beef
Every home cook needs a reliable, healthy weeknight dinner that feels indulgent yet comes together effortlessly. Enter spaghetti squash taco boats—a brilliant fusion of Mexican flavors and low-carb satisfaction that transforms simple ingredients into a memorable meal. Let me guide you through creating these perfectly portioned, flavor-packed vessels step by step.
Ingredients
- 1 large spaghetti squash, about 3 pounds
- 1 tablespoon rich extra virgin olive oil
- 1 pound lean ground beef, 90/10 preferred
- 1 medium yellow onion, finely diced
- 2 cloves fresh garlic, minced
- 1 packet robust taco seasoning
- 1 cup sharp cheddar cheese, freshly shredded
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup creamy sour cream
- 1 ripe avocado, sliced
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear.
- Scoop out all seeds and stringy pulp from both squash halves with a sturdy spoon.
- Brush the cut sides of the squash with extra virgin olive oil, ensuring complete coverage.
- Place squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh yields easily to a fork.
- While squash roasts, heat a large skillet over medium-high heat and add ground beef, breaking it into small crumbles with a wooden spoon as it cooks.
- When beef is no longer pink (about 6-8 minutes), add diced onion and cook until translucent, about 4 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Sprinkle taco seasoning over the beef mixture and add 1/2 cup water, stirring to combine completely.
- Simmer the beef mixture for 5 minutes until the sauce thickens slightly and coats the meat.
- Remove squash from oven and use a fork to scrape the flesh into spaghetti-like strands, leaving about 1/2-inch border to maintain boat structure.
- Mix half of the shredded strands into the beef mixture to help bind the filling.
- Divide the beef mixture evenly between the two squash boats, packing it gently.
- Sprinkle shredded cheddar cheese generously over the filled boats.
- Return to oven and bake for 8-10 minutes until cheese is completely melted and bubbly.
- Top with fresh cilantro, dollops of sour cream, avocado slices, and serve immediately with lime wedges.
Marvel at how the tender squash strands provide the perfect textural contrast to the savory, well-spiced beef filling. The melted cheddar creates a creamy blanket that melds with the bright freshness of cilantro and lime. For a fun family-style presentation, scoop everything into a large serving bowl and let everyone build their own plates with extra toppings.
Spaghetti Squash with Ground Beef and Mushroom Sauce
Baking a spaghetti squash transforms this humble vegetable into tender, noodle-like strands that perfectly cradle a hearty meat sauce. This comforting dish delivers all the satisfaction of pasta night with a nutritious twist that even beginners can master. Let’s walk through each step together to create this wholesome meal.
Ingredients
– 1 large spaghetti squash (about 3 pounds)
– 2 tablespoons rich extra virgin olive oil
– 1 pound lean ground beef (85/15 blend)
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 8 ounces cremini mushrooms, sliced
– 1 (28-ounce) can crushed San Marzano tomatoes
– 1 teaspoon dried oregano
– ½ teaspoon coarse sea salt
– ¼ teaspoon freshly cracked black pepper
– ¼ cup chopped fresh basil leaves
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out the seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut sides of the squash with 1 tablespoon of extra virgin olive oil and place them cut-side down on the prepared baking sheet.
5. Roast the squash for 35-40 minutes until the flesh yields easily when pressed with a fork.
6. While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat.
7. Add the ground beef and cook for 5-7 minutes, breaking it apart with a wooden spoon until browned.
8. Tip: Drain excess fat from the skillet to prevent a greasy sauce.
9. Add the diced onion and cook for 3-4 minutes until translucent and fragrant.
10. Stir in the minced garlic and sliced mushrooms, cooking for another 4-5 minutes until mushrooms release their liquid.
11. Pour in the crushed tomatoes and add dried oregano, sea salt, and black pepper.
12. Tip: Let the sauce simmer uncovered to develop deeper flavor as it reduces.
13. Reduce heat to low and simmer the sauce for 15-20 minutes, stirring occasionally.
14. Remove the roasted squash from the oven and let cool for 5 minutes until safe to handle.
15. Use a fork to scrape the squash flesh into noodle-like strands, working from edge to center.
16. Tip: Don’t overcrowd the pan when browning meat – it steams instead of searing.
17. Stir the fresh basil into the finished sauce just before serving.
18. Divide the spaghetti squash strands among four plates and top generously with the meat sauce.
Your spaghetti squash will have a satisfying al dente texture that holds up beautifully against the rich, savory sauce. The earthy mushrooms complement the sweet tomatoes, while the fresh basil adds a bright finish. For an extra touch, sprinkle with grated Parmesan cheese or serve alongside garlic bread to soak up every last bit of sauce.
Spaghetti Squash Pizza Casserole with Ground Beef
Every home cook needs a comforting, crowd-pleasing casserole in their repertoire, and this spaghetti squash pizza casserole delivers exactly that. Essentially, we’re transforming roasted spaghetti squash into a low-carb pizza base, then layering it with savory ground beef, tangy pizza sauce, and melty mozzarella cheese. Follow these methodical steps to create a dish that satisfies pizza cravings while packing in extra vegetables.
Ingredients
- 1 large spaghetti squash (about 3 pounds), halved lengthwise and seeds scooped out
- 1 pound lean ground beef (90/10 blend preferred)
- 2 cups robust pizza sauce with Italian herbs
- 2 cups shredded whole-milk mozzarella cheese
- 1/4 cup grated Parmesan cheese with nutty aroma
- 1 tablespoon extra virgin olive oil with fruity notes
- 1 teaspoon dried oregano with earthy fragrance
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Brush the cut sides of your spaghetti squash halves with extra virgin olive oil, then season evenly with kosher salt and black pepper.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, until the flesh yields easily when pressed with a fork.
- While the squash roasts, brown the lean ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles with a wooden spoon.
- Drain any excess grease from the skillet, then stir in the robust pizza sauce, dried oregano, and garlic powder, cooking for 2 more minutes until fragrant.
- Remove the squash from the oven (tip: let it cool for 5 minutes until manageable to handle) and use a fork to scrape the flesh into spaghetti-like strands.
- Transfer the squash strands to a 9×13-inch baking dish, spreading them evenly to form your base layer.
- Top the squash with the saucy ground beef mixture, spreading it into an even layer.
- Sprinkle the shredded whole-milk mozzarella cheese evenly over the beef layer, then finish with the grated Parmesan cheese.
- Bake at 375°F for 18-20 minutes, until the cheese is golden and bubbly around the edges (tip: rotate the dish halfway through for even browning).
- Let the casserole rest for 8-10 minutes before serving (tip: this allows the layers to set for cleaner slices).
Finally, this casserole emerges with wonderfully contrasting textures—tender squash strands supporting the hearty beef and stretchy, melted cheese. For a restaurant-style presentation, garnish with fresh basil leaves and serve alongside a crisp green salad. Feel free to customize with your favorite pizza toppings like sliced mushrooms or pepperoni for endless variation possibilities.
Spaghetti Squash with Ground Beef and Pesto
Even the most novice cooks can master this wholesome spaghetti squash dish that transforms simple ingredients into a satisfying meal. Each step builds confidence while creating layers of flavor that will impress even seasoned home chefs.
Ingredients
- 1 large spaghetti squash (about 3 pounds)
- 1 pound lean ground beef
- 1/2 cup prepared basil pesto
- 2 tablespoons rich extra virgin olive oil
- 1 medium yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 1 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear of the blade.
- Scoop out the seeds and stringy pulp from both squash halves with a sturdy spoon.
- Brush the cut sides of the squash with 1 tablespoon of the extra virgin olive oil and season with 1/2 teaspoon of the kosher salt.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes, until the flesh yields easily when pressed with a fork.
- While the squash roasts, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook for 4-5 minutes, stirring frequently, until translucent and fragrant.
- Add the ground beef to the skillet, breaking it into small crumbles with a wooden spoon as it cooks.
- Cook the beef for 6-8 minutes, until no pink remains and the meat develops golden brown edges.
- Stir in the minced garlic and cook for 1 additional minute, just until fragrant but not browned.
- Remove the skillet from heat and drain any excess grease from the cooked beef mixture.
- When the squash is tender, remove it from the oven and let it cool for 5 minutes until safe to handle.
- Use a fork to scrape the squash flesh into long, spaghetti-like strands, working from the edges toward the center.
- Combine the squash strands, beef mixture, basil pesto, remaining salt, and black pepper in the skillet, tossing gently to coat everything evenly.
- Sprinkle with grated Parmesan cheese and fresh parsley just before serving.
Soft spaghetti squash strands provide the perfect base for the savory ground beef, while the vibrant pesto adds herbal brightness that cuts through the richness. Serve this immediately in the roasted squash shells for a beautiful presentation, or top with extra Parmesan for added umami depth that makes each bite more satisfying than the last.
Spaghetti Squash Chili with Ground Beef and Beans
Even the most novice cooks can master this hearty spaghetti squash chili, which transforms simple ingredients into a comforting meal through straightforward techniques. Each step builds methodically toward a richly flavored dish that’s perfect for chilly evenings. Let’s begin by preparing our foundation ingredient.
Ingredients
- 1 medium spaghetti squash, halved lengthwise and seeded
- 1 tablespoon robust extra virgin olive oil
- 1 pound lean ground beef
- 1 large yellow onion, finely diced
- 3 cloves aromatic garlic, minced
- 1 tablespoon warm chili powder
- 2 teaspoons earthy ground cumin
- 1 teaspoon smoked paprika
- 1 (15-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can kidney beans, rinsed and drained
- 2 cups rich beef broth
- 1 teaspoon fine sea salt
- ½ teaspoon freshly cracked black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Brush the cut sides of the spaghetti squash with robust extra virgin olive oil and place them cut-side down on the prepared baking sheet.
- Roast the squash for 35-40 minutes until the flesh easily shreds with a fork—this creates perfect noodle-like strands.
- While squash roasts, heat a large Dutch oven over medium-high heat and brown the lean ground beef, breaking it into small crumbles with a wooden spoon.
- Add the finely diced yellow onion and cook for 5-7 minutes until translucent and fragrant.
- Stir in the minced aromatic garlic and cook for 1 minute until golden—be careful not to burn it, as burnt garlic turns bitter.
- Sprinkle in the warm chili powder, earthy ground cumin, and smoked paprika, toasting the spices for 30 seconds to deepen their flavors.
- Pour in the fire-roasted diced tomatoes with their juices, rinsed kidney beans, and rich beef broth, scraping any browned bits from the pot bottom.
- Season with fine sea salt and freshly cracked black pepper, then bring the chili to a gentle boil.
- Reduce heat to low, cover, and simmer for 25 minutes to allow flavors to meld—the liquid should thicken slightly.
- When squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands.
- Stir the squash strands into the chili and cook uncovered for 5 more minutes to heat through.
- Fold in the chopped fresh cilantro just before serving to preserve its bright flavor.
But the true magic happens in the bowl, where the tender squash strands absorb the smoky chili while maintaining their slight crunch. This creates a satisfying texture contrast against the creamy beans and savory beef. For a fun twist, serve it in the roasted squash shells or top with avocado slices for extra creaminess.
Spaghetti Squash with Ground Beef and Alfredo Sauce
Preparing a satisfying, low-carb dinner doesn’t have to be complicated, and this spaghetti squash with ground beef and Alfredo sauce is the perfect example. Picture tender, noodle-like squash strands mingling with savory beef and creamy sauce for a comforting meal that feels indulgent yet remains surprisingly light. Let’s walk through each step together to create this wholesome dish from start to finish.
Ingredients
– 1 medium spaghetti squash, about 3 pounds
– 2 tablespoons rich extra virgin olive oil
– 1 pound lean ground beef, 85/15 blend
– 1 teaspoon aromatic garlic powder
– 1 teaspoon savory onion powder
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 cup creamy jarred Alfredo sauce
– ½ cup freshly grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife.
3. Scoop out all the seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut surfaces of the squash with 1 tablespoon of extra virgin olive oil.
5. Place the squash halves cut-side down on the prepared baking sheet.
6. Roast the squash in the preheated oven for 35-40 minutes until the flesh yields easily when pressed.
7. While the squash roasts, heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
8. Add the ground beef to the hot skillet, breaking it apart with a wooden spoon.
9. Cook the beef for 6-8 minutes until it’s fully browned and no pink remains.
10. Drain any excess grease from the skillet, then return it to the stove.
11. Sprinkle the garlic powder, onion powder, kosher salt, and black pepper over the cooked beef.
12. Stir the seasonings into the beef and cook for 1 minute until fragrant.
13. Reduce the heat to low and pour the Alfredo sauce into the skillet.
14. Stir continuously until the sauce is heated through and evenly coats the beef, about 2-3 minutes.
15. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
16. Use a fork to scrape the squash flesh, creating long, spaghetti-like strands.
17. Transfer the squash strands to four serving bowls, dividing them equally.
18. Spoon the beef and Alfredo mixture over the squash in each bowl.
19. Top each serving with freshly grated Parmesan cheese and chopped parsley.
Surprisingly light yet deeply satisfying, this dish offers a wonderful contrast between the delicate squash strands and the rich, creamy sauce. The Parmesan adds a salty sharpness that cuts through the richness, while the fresh parsley provides a bright, herbal finish. Consider serving it alongside a crisp green salad or roasted vegetables for a complete, balanced meal that will become a regular in your dinner rotation.
Spaghetti Squash Meatball Bake with Ground Beef
Many home cooks find themselves searching for comforting yet nutritious weeknight dinners that don’t sacrifice flavor. Mastering this spaghetti squash meatball bake transforms simple ingredients into a satisfying meal that will become a regular in your dinner rotation.
Ingredients
– 1 large spaghetti squash, halved lengthwise and seeded
– 1 pound lean ground beef
– 1/2 cup Italian-seasoned breadcrumbs
– 1/4 cup freshly grated Parmesan cheese
– 1 large farm-fresh egg, lightly beaten
– 2 cloves garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 24 ounces jarred marinara sauce
– 1 cup shredded mozzarella cheese
– 1 teaspoon finely ground black pepper
– 1/2 teaspoon sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash halves with 1 tablespoon of olive oil and season with 1/4 teaspoon each of salt and pepper.
3. Place the squash cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh easily shreds with a fork.
4. While the squash roasts, combine ground beef, breadcrumbs, Parmesan, egg, minced garlic, remaining salt, and pepper in a large mixing bowl.
5. Gently mix the meatball ingredients with your hands until just combined, being careful not to overwork the meat.
6. Form the mixture into 1-inch meatballs, placing them on a separate baking sheet as you work.
7. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
8. Brown the meatballs in batches for 2-3 minutes per side, turning them with tongs to develop a golden crust on all surfaces.
9. Use a fork to scrape the roasted spaghetti squash into strands, transferring them to a 9×13-inch baking dish.
10. Pour the marinara sauce evenly over the squash strands and stir gently to combine.
11. Arrange the browned meatballs in a single layer over the sauced squash.
12. Sprinkle the shredded mozzarella cheese evenly over the entire dish.
13. Bake uncovered at 375°F for 20-25 minutes until the cheese is melted and bubbly with golden spots.
14. Let the bake rest for 5 minutes before serving to allow the flavors to meld and the dish to set properly. Getting the perfect texture means you’ll enjoy tender meatballs nestled in vegetable noodles with a cheesy, saucy blanket. The savory beef and Parmesan flavors shine through the tomato sauce, while the spaghetti squash provides a satisfying al dente bite that holds up beautifully against the rich components.
Spaghetti Squash with Ground Beef and Roasted Vegetables
Let’s transform humble spaghetti squash into a complete, satisfying meal that’s both nutritious and bursting with flavor. This recipe combines tender roasted vegetables with savory ground beef, all nestled in the delicate strands of baked spaghetti squash—perfect for a cozy weeknight dinner that feels special without being complicated. You’ll be amazed at how simple ingredients come together to create something truly delicious.
Ingredients
– 1 medium spaghetti squash, about 3 pounds
– 1 pound lean ground beef (85/15 blend)
– 2 cups chopped fresh broccoli florets
– 1 large red bell pepper, sliced into thin strips
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– ½ teaspoon dried oregano
– ¼ teaspoon crushed red pepper flakes
– ½ cup grated Parmesan cheese
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear of the blade.
3. Scoop out the seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut sides of the squash with 1 tablespoon of extra virgin olive oil and sprinkle with ½ teaspoon of kosher salt.
5. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh yields easily when pressed with a fork.
6. While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
7. Add the diced onion and cook for 4-5 minutes until translucent and slightly golden around the edges.
8. Add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
9. Crumble the ground beef into the skillet and cook for 6-8 minutes, breaking it up with a wooden spoon until no pink remains.
10. Stir in the broccoli florets, bell pepper strips, remaining salt, black pepper, oregano, and red pepper flakes.
11. Reduce heat to medium, cover the skillet, and cook the vegetable-beef mixture for 8-10 minutes until the vegetables are tender-crisp.
12. Remove the roasted squash from the oven and let it cool for 5 minutes until safe to handle.
13. Use a fork to scrape the squash flesh into long, spaghetti-like strands, working from edge to center.
14. Combine the squash strands with the beef and vegetable mixture in the skillet, tossing gently to incorporate.
15. Sprinkle the Parmesan cheese over the top and cook for 2 more minutes until the cheese begins to melt.
16. Garnish with fresh chopped parsley before serving.
Zesty and satisfying, this dish offers a wonderful contrast between the al dente texture of the roasted vegetables and the tender strands of squash. The savory ground beef melds beautifully with the slight sweetness of the roasted squash, while the Parmesan adds a salty, umami-rich finish. For an elegant presentation, serve the mixture back in the hollowed squash shells, creating individual edible bowls that make cleanup a breeze.
Spaghetti Squash Enchilada Bowls with Ground Beef
Many home cooks find themselves searching for creative ways to enjoy classic flavors while incorporating more vegetables into their meals. This spaghetti squash enchilada bowl recipe transforms simple ingredients into a satisfying, gluten-free alternative to traditional enchiladas. You’ll be amazed at how the spaghetti squash creates perfect “noodles” that hold the flavorful filling beautifully.
Ingredients
– 1 medium spaghetti squash, halved and seeded
– 1 pound lean ground beef
– 1 tablespoon rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (15-ounce) can fire-roasted diced tomatoes
– 1 (4-ounce) can mild diced green chiles
– 1 cup shredded sharp cheddar cheese
– 1/2 cup fresh cilantro, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon fine sea salt
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of the spaghetti squash with the rich extra virgin olive oil and place cut-side down on the prepared baking sheet.
3. Roast the squash for 35-40 minutes until the flesh easily shreds with a fork. Tip: The squash is ready when you can gently press the skin and it gives slightly.
4. While the squash roasts, heat a large skillet over medium-high heat and add the lean ground beef, breaking it apart with a wooden spoon.
5. Cook the beef for 6-8 minutes until no pink remains, then drain any excess fat.
6. Add the finely diced yellow onion to the skillet and cook for 4-5 minutes until translucent.
7. Stir in the minced fresh garlic and cook for 1 minute until fragrant. Tip: Don’t let the garlic brown or it will become bitter.
8. Add the fire-roasted diced tomatoes, mild diced green chiles, ground cumin, smoked paprika, and fine sea salt to the skillet.
9. Simmer the mixture for 8-10 minutes until the liquid has reduced slightly and flavors have melded.
10. Carefully remove the roasted spaghetti squash from the oven and use a fork to scrape the flesh into “noodles.”
11. Divide the spaghetti squash noodles evenly among four bowls.
12. Top each bowl with the beef mixture, then sprinkle with shredded sharp cheddar cheese.
13. Garnish with the chopped fresh cilantro. Tip: For extra flavor, let the cheese melt slightly from the heat of the beef mixture before serving.
The finished bowls offer a wonderful contrast between the tender, slightly sweet spaghetti squash strands and the savory, spiced beef filling. The melted cheddar cheese creates creamy pockets throughout, while the fresh cilantro adds a bright, herbal finish that cuts through the richness beautifully.
Spaghetti Squash with Ground Beef and Garlic Butter
Faced with another weeknight dinner dilemma? This spaghetti squash with ground beef and garlic butter transforms simple ingredients into a comforting, low-carb meal that feels both nourishing and indulgent. Follow these methodical steps to create a dish where tender squash strands mingle with savory beef in a rich, aromatic butter sauce.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 1 pound 85% lean ground beef
– 4 tablespoons unsalted European-style butter
– 3 large garlic cloves, finely minced
– 1 medium yellow onion, finely diced
– 1/2 cup low-sodium beef broth
– 2 tablespoons fresh chopped Italian parsley
– 1/2 teaspoon coarse kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1 tablespoon extra virgin olive oil
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear of the blade.
3. Scoop out the seeds and stringy pulp from both squash halves with a sturdy spoon.
4. Brush the cut surfaces of the squash with 1 tablespoon of extra virgin olive oil and season with 1/4 teaspoon of coarse kosher salt.
5. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh yields easily when pressed with a fork.
6. While the squash roasts, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon.
7. Cook the beef for 6-8 minutes until browned and no pink remains, then transfer to a plate using a slotted spoon, leaving 1 tablespoon of drippings in the skillet.
8. Reduce heat to medium and add the finely diced yellow onion to the skillet, sautéing for 4-5 minutes until translucent and fragrant.
9. Add the finely minced garlic cloves and cook for 1 minute until aromatic but not browned.
10. Return the browned ground beef to the skillet and pour in the 1/2 cup of low-sodium beef broth, scraping up any browned bits from the pan bottom.
11. Simmer the mixture for 3-4 minutes until the liquid reduces by half.
12. Remove the skillet from heat and stir in the 4 tablespoons of unsalted European-style butter until melted and creamy.
13. When the squash is done roasting, use a fork to scrape the flesh into long, spaghetti-like strands directly into the skillet.
14. Gently toss the squash strands with the beef mixture until thoroughly combined.
15. Stir in the 2 tablespoons of fresh chopped Italian parsley and 1/4 teaspoon of freshly cracked black pepper.
16. Taste and adjust seasoning with the remaining 1/4 teaspoon of coarse kosher salt if needed.
Using two forks helps create perfect squash strands without mashing the tender flesh. Unbelievably satisfying, the delicate squash provides a slightly al dente texture that holds its own against the rich, garlicky beef. The butter sauce clings to every strand, creating a luxurious mouthfeel that makes this feel far from diet food. For an elegant presentation, serve it in the roasted squash shells, or top with shaved Parmesan for extra umami depth.
Spaghetti Squash Nacho Bake with Ground Beef
Let’s transform humble spaghetti squash into a spectacular, family-friendly meal that combines the comfort of nachos with wholesome ingredients. Loaded with seasoned ground beef, melted cheese, and zesty toppings, this bake delivers all the flavor of your favorite game-day snack in a nutritious package that’s surprisingly simple to prepare from start to finish.
Ingredients
– 1 large spaghetti squash, halved lengthwise and seeds scooped out
– 1 pound lean ground beef (90/10 blend preferred)
– 1 tablespoon robust extra virgin olive oil
– 1 medium yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 packet (1.25 ounces) zesty taco seasoning
– 1 cup rich beef broth
– 2 cups shredded sharp cheddar cheese, divided
– 1 cup creamy black beans, rinsed and drained
– 1/2 cup sweet corn kernels (fresh or frozen)
– 1/4 cup fresh cilantro, chopped
– 1 medium jalapeño, thinly sliced (seeds removed for milder heat)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Brush the cut sides of both spaghetti squash halves with robust extra virgin olive oil and place them cut-side down on the prepared baking sheet.
3. Roast the squash for 35-40 minutes until the flesh is easily pierced with a fork and pulls apart into strands.
4. While squash roasts, heat a large skillet over medium-high heat and add 1 pound lean ground beef, breaking it apart with a wooden spoon.
5. Cook the beef for 6-8 minutes until thoroughly browned, then drain any excess grease.
6. Add 1 finely diced medium yellow onion to the skillet and cook for 4-5 minutes until translucent.
7. Stir in 2 minced cloves fresh garlic and cook for 1 minute until fragrant.
8. Sprinkle 1 packet zesty taco seasoning over the beef mixture and stir to coat evenly.
9. Pour in 1 cup rich beef broth, bring to a simmer, and cook for 3-4 minutes until the liquid reduces slightly.
10. Remove the skillet from heat and stir in 1 cup shredded sharp cheddar cheese until melted.
11. Fold in 1 cup creamy black beans and 1/2 cup sweet corn kernels until evenly distributed.
12. Once squash is cooked, use a fork to scrape the flesh into strands, creating your “nacho” base.
13. Transfer the spaghetti squash strands to a 9×13 inch baking dish and spread evenly.
14. Top the squash with the beef and bean mixture, spreading it into an even layer.
15. Sprinkle the remaining 1 cup shredded sharp cheddar cheese over the entire surface.
16. Bake at 400°F for 15-18 minutes until the cheese is completely melted and bubbly.
17. Remove from oven and let rest for 5 minutes before serving.
18. Garnish with 1/4 cup fresh chopped cilantro and 1 thinly sliced medium jalapeño.
This bake achieves a wonderful contrast between the tender, slightly crisp spaghetti squash strands and the rich, savory beef filling. The melted cheese creates a glorious stretchy topping that holds everything together, while the fresh jalapeño and cilantro provide bright, zesty notes that cut through the richness. Try serving it straight from the baking dish with extra toppings like cool sour cream or chunky guacamole for a customizable meal that satisfies every craving.
Spaghetti Squash with Ground Beef and Creamy Tomato Sauce
Let’s create a comforting, low-carb twist on classic spaghetti that’s perfect for cozy family dinners. This spaghetti squash with ground beef and creamy tomato sauce transforms simple ingredients into a satisfying meal that feels both nourishing and indulgent. Follow these methodical steps to achieve perfectly tender squash strands and a rich, velvety sauce every time.
Ingredients
- 1 large spaghetti squash
- 1 tablespoon rich extra virgin olive oil
- 1 pound lean ground beef
- 1 medium yellow onion, finely diced
- 3 cloves fresh garlic, minced
- 1 (15-ounce) can crushed tomatoes with rich tomato flavor
- 1/2 cup heavy cream with velvety texture
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon dried Italian seasoning blend
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon freshly cracked black pepper
- 2 tablespoons chopped fresh basil leaves
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure and keeping fingers clear of the blade path.
- Scoop out all the seeds and stringy pulp from both squash halves with a sturdy spoon.
- Brush the cut surfaces of the squash with the extra virgin olive oil, ensuring complete coverage.
- Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh easily shreds with a fork.
- While the squash roasts, heat a large skillet over medium-high heat and add the ground beef, breaking it apart with a wooden spoon as it cooks.
- Cook the beef for 6-8 minutes until thoroughly browned, then drain any excess fat from the skillet.
- Add the diced onion to the skillet and cook for 4-5 minutes until translucent and fragrant.
- Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
- Pour in the crushed tomatoes and add the Italian seasoning, salt, and pepper, stirring to combine all ingredients.
- Reduce heat to low and simmer the sauce for 10 minutes, allowing the flavors to meld together.
- Stir in the heavy cream and Parmesan cheese until the sauce becomes smooth and creamy.
- Remove the roasted squash from the oven and use a fork to scrape the flesh into long, spaghetti-like strands.
- Combine the squash strands with the creamy tomato sauce in the skillet, tossing gently to coat evenly.
- Garnish with the fresh chopped basil just before serving.
Here you’ll find the squash strands maintain a satisfying al dente texture while soaking up the rich, creamy sauce. The combination of savory beef and sweet tomatoes creates depth that makes this feel like comfort food at its finest. Consider serving it in the roasted squash shells for a beautiful presentation that impresses dinner guests.
Spaghetti Squash Stuffed Peppers with Ground Beef
Deliciously simple and packed with wholesome ingredients, this spaghetti squash stuffed peppers recipe transforms basic components into a satisfying meal that even novice cooks can master with careful guidance. During the cooler months, these vibrant peppers filled with savory ground beef and tender squash strands offer both comfort and nutrition in every bite.
Ingredients
- 1 large spaghetti squash, halved lengthwise and seeds scooped out
- 4 large bell peppers, tops removed and seeds cleaned out
- 1 pound lean ground beef, browned and drained
- 1 cup marinara sauce, rich and tomato-forward
- 1/2 cup shredded mozzarella cheese, freshly grated
- 2 tablespoons extra virgin olive oil, robust and golden
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced until fragrant
- 1 teaspoon dried oregano, aromatic and earthy
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Brush the cut sides of the spaghetti squash with 1 tablespoon of robust extra virgin olive oil and place them cut-side down on the prepared baking sheet.
- Roast the squash for 35–40 minutes, or until the flesh easily shreds with a fork into tender strands.
- While the squash roasts, heat the remaining tablespoon of golden extra virgin olive oil in a large skillet over medium heat.
- Sauté the finely diced yellow onion for 4–5 minutes, until it turns translucent and slightly golden.
- Add the minced garlic and cook for 1 minute more, just until fragrant to avoid burning.
- Crumble in the lean ground beef and cook for 6–8 minutes, breaking it up with a spoon until fully browned and no pink remains.
- Drain any excess fat from the skillet using a slotted spoon for a lighter filling.
- Stir in the rich marinara sauce, aromatic dried oregano, fine sea salt, and freshly ground black pepper, then simmer for 3 minutes to blend flavors.
- Once the spaghetti squash is cool enough to handle, use a fork to scrape the flesh into long, noodle-like strands into a large bowl.
- Gently fold the shredded squash strands into the beef mixture until evenly combined.
- Spoon the filling generously into the hollowed bell peppers, pressing down lightly to pack them firmly.
- Arrange the stuffed peppers upright in a baking dish and top each with a sprinkle of freshly grated mozzarella cheese.
- Bake at 375°F for 20–25 minutes, until the cheese is bubbly and golden brown and the peppers are tender-crisp.
When served hot, the peppers offer a satisfying crunch that contrasts beautifully with the soft, savory filling. With spaghetti squash mimicking pasta’s texture and ground beef adding hearty depth, this dish pairs wonderfully with a crisp green salad or can be customized with a dash of red pepper flakes for extra heat.
Spaghetti Squash with Ground Beef and Parmesan Crisps
Venturing into healthier pasta alternatives doesn’t mean sacrificing flavor or satisfaction. This spaghetti squash with ground beef and Parmesan crisps delivers all the comfort of a classic pasta dish while keeping things light and nutritious. Let me guide you through creating this wholesome meal that will become a new family favorite.
Ingredients
– 1 medium spaghetti squash (about 3 pounds)
– 1 pound lean ground beef (85/15 blend)
– 1 cup freshly grated Parmesan cheese
– 2 tablespoons rich extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 teaspoon dried Italian seasoning
– ½ teaspoon coarse kosher salt
– ¼ teaspoon freshly cracked black pepper
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise using a sharp chef’s knife, applying steady pressure for clean cuts.
3. Scoop out the seeds and stringy pulp from both squash halves using a sturdy spoon.
4. Brush the cut sides of the squash with 1 tablespoon of extra virgin olive oil and season with ¼ teaspoon of kosher salt.
5. Place the squash halves cut-side down on the prepared baking sheet and roast for 35-40 minutes until the flesh yields easily to pressure.
6. While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
7. Add the diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 1 minute until aromatic but not browned.
9. Crumble the ground beef into the skillet and cook for 6-8 minutes, breaking it up with a wooden spoon until thoroughly browned.
10. Sprinkle the Italian seasoning, remaining salt, and black pepper over the beef mixture, stirring to incorporate evenly.
11. Create 8 small mounds of grated Parmesan cheese on a separate parchment-lined baking sheet, spacing them 2 inches apart.
12. Bake the Parmesan mounds at 400°F for 4-5 minutes until golden brown and crisp, then let cool completely.
13. Remove the roasted squash from the oven and use a fork to scrape the flesh into spaghetti-like strands.
14. Combine the squash strands with the beef mixture in the skillet, tossing gently to warm through.
15. Stir in the chopped fresh parsley just before serving.
16. Divide the squash and beef mixture among plates and top each serving with two Parmesan crisps.
A delightful contrast of textures makes this dish truly special—the tender squash strands mingle with savory beef while the crispy Parmesan adds a satisfying crunch. For an elegant presentation, try serving individual portions in the roasted squash shells, or transform leftovers into a delicious frittata the next morning by mixing with beaten eggs and baking until set.
Summary
Just like that, you’ve got 20 delicious ways to enjoy spaghetti squash with ground beef for any occasion! From cozy weeknight dinners to impressive entertaining dishes, these recipes make healthy eating feel indulgent. We’d love to hear which recipes become your favorites—drop us a comment below and don’t forget to share this roundup on Pinterest so other home cooks can discover these tasty ideas too!
