Description
A straightforward recipe for spaghetti squash stuffed with ground meat and vegetables.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy parts.
- Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- While the squash roasts, heat the olive oil in a skillet over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
- Add the chopped onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic, diced tomatoes (with juice), oregano, and basil. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
- Once the squash is cooked, use a fork to scrape out the flesh into strands, leaving the shells intact to act as bowls.
- Mix the meat sauce into the spaghetti squash strands in the skillet.
- Spoon the mixture back into the squash shells. Top each half with shredded mozzarella cheese.
- Return the stuffed squash to the oven and bake for an additional 5 to 10 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute ground turkey for ground beef for a lighter meal.
- Use your favorite jarred pasta sauce instead of fresh tomatoes if you prefer a quicker preparation.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 450
- Sugar: 8
- Sodium: 550
- Fat: 22
- Saturated Fat: 9
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 7
- Protein: 35
- Cholesterol: 90
Keywords: stuffed spaghetti squash, spaghetti squash recipe, baked squash, ground meat filling, low carb