Roasted spaghetti squash is a great base for many things, but it’s especially good when it’s stuffed. This family-friendly appetizer could also be a light & simple weeknight meal.
The best weeknight dinners, I find, are the ones that are both deeply satisfying and surprisingly simple. This stuffed spaghetti squash recipe, with its savory meat sauce tucked into tender, buttery strands of squash, fits that bill. It’s an earthy, comforting alternative to traditional pasta, and one I know you’ll want to make on repeat.
Tips for Success
Here are a few tips to help you build on the squash’s naturally mild flavor.
🔥 Stuffed spaghetti squash is a great way to eat healthier. To make sure you’re getting the best result, keep a close eye on the squash as it roasts—it’s done when it’s fork-tender, so it could take as much as 15 minutes longer to roast in the oven than the original 45 if you have a very large squash.
🌱Diet-friendly: To make this a truly reduced-carb meal, be sure to choose a high-quality, low-carb spaghetti sauce. It’s also a vegetarian option if you leave out the ground beef and use a plant-based alternative.
🔪 A key part of making spaghetti squash is cutting it safely. Since the rind is very tough, I recommend removing any labels from the outside, prick the rind with a knife or fork, then putting the whole, uncut squash in the microwave on high for 6 or 7 minutes. Remove and let cool for about 5 minutes, then it should be much easier to cut from there.
🍝If serving out of the squash is too messy (sometimes they just won’t sit flat), just scoop the finished “spaghetti” squash strands into a healthy casserole dish, top with the sauce and cheeses, and bake as instructed.
Steps + Photos to Make Oven Roasted Spaghetti Squash with Meat Sauce
Step 1: Gather your ingredients and preheat the oven to 400F.
Step 2: Prick the outside of the squash with a fork, remove any labels and microwave the whole uncut squash for 6 or 7 minutes on high. This will make it much easier to cut lengthwise.
Step 3: Use a spoon to remove the seeds until the inside looks pretty clean. Sprinkle salt and pepper on the inside.
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Step 4: Set the squash halves face down a baking sheet and use a pastry brush to apply a thin layer of cooking oil. Bake for 45 minutes.
Step 5: At the 45-minute mark, test the inside with a fork. It should go into the flesh easily. The sides will fluff up easily. Gently scrape and pull the strands of cooked squash from the rind, creating a nest of ‘spaghetti’ in each half.
Step 6: Finely chop garlic and onion and saute with olive oil. Add ground beef and cook until browned. Add sauce to beef mixture.
Step 7: Mix in the meat sauce and cover with cheese.
Step 8: Now that your squash halves are filled with the fluffed strands, meat sauce and covered in cheese, bake again for an additional 15 minutes.
Tools & Equipment
- Large baking sheet
- Aluminum foil
- Pastry brush (optional, for the olive oil)
- Large skillet or pan
- Spatula
- Large spoon
- Fork
- Sharp, heavy-duty chef’s knife
- Cutting board
- Measuring cups and spoons
- Oven mitts
Stuffed Spaghetti Squash with Meat Sauce
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Ingredients
- 2 medium spaghetti squash cut in half lengthwise and seeds removed
- 2 T olive oil divided
- 1 t salt
- ½ t ground black pepper
- 1 small onion peeled and diced
- 2 garlic cloves peeled and minced
- 1- pound extra lean ground beef
- 24- oz jar spaghetti sauce lowest carb possible
- 1 ½ c shredded mozzarella cheese
- ¾ c freshly grated parmesan cheese
Instructions
- Preheat your oven to 375°F.
- Line a large baking sheet with foil. Prep the squash as mentioned in Step 2 above. Brush 1 T of oil onto the inside of each spaghetti squash half. Season with the salt and pepper. Place the squash halves cut-side down on the baking sheet.
- Roast the squash for about 45 minutes, or until it’s fork-tender. The exact time may vary depending on the size of your squash, so keep an eye on it.
- While the squash bakes, warm the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until it softens. Stir in the minced garlic and sauté for 1 more minute until it’s fragrant.
- Add the ground beef to the skillet and break it up with a spoon as it cooks. Once it’s fully browned, drain off any excess fat.
- Pour the spaghetti sauce into the skillet with the beef, reserving 1 cup for later. Stir everything together, then cover and let it simmer on low heat for 10 minutes.
- When the squash is done, carefully flip the halves over. Using a fork, scrape the inside of each squash to fluff up the “spaghetti” strands. Stir ¼ cup of the reserved spaghetti sauce into each half. Note: if your squash halves are becoming unwieldy and tipping over, transfer all of the strands to a lightly sprayed casserole dish and go to Step 8.
- Sprinkle the parmesan cheese evenly and liberally over the squash in each half. Spoon the meat sauce on top, and then finish with a generous layer of mozzarella cheese.
- Return the stuffed squash to the oven and bake at 375°F for another 15 minutes, or until the cheese is melted with golden edges.
- Let the squash cool for a few minutes before serving hot.
The bottom line
This stuffed spaghetti squash recipe is a perfect example of a satisfying, nourishing meal that doesn’t require a lot of fuss. It delivers all the comfort of a classic spaghetti dinner, but with a lighter, more wholesome feel.
When you need a great gluten-free dinner idea or a kid-friendly recipe (look, nature’s spaghetti!) this easy stuffed spaghetti squash could become a favorite at your house. I love to serve it right in the squash halves for a beautiful presentation. It’s a great healthy weeknight meal. ✨🍝
