Baked Spaghetti Squash with Meat Sauce is the perfect way to enjoy a hearty, comforting meal without all the carbs of traditional pasta. This satisfying dish swaps noodles for roasted spaghetti squash—creating a light yet filling base for a rich, savory meat sauce and a bubbly blanket of melted cheese. Whether you’re watching your carb intake or simply looking for a healthy dinner the whole family will love, this recipe delivers classic Italian comfort without the food coma.
Table of Contents
❤️ Why You’ll Love This Recipe
- Low-Carb Comfort – All the flavors of spaghetti night, none of the guilt.
- Family-Approved – Cheesy, meaty, and even veggie-skeptics ask for seconds.
- Great for Meal Prep – Prep components ahead and bake when ready.
- Flexible Ingredients – Easy to customize with what you have on hand.
- Naturally Gluten-Free – No pasta needed, just roasted squash perfection.
🛒 Ingredients
For the squash boats:
- 2 medium spaghetti squash (approx. 3 lbs each)
- 1 cup shredded mozzarella cheese (plus extra for topping)
- ½ cup shredded Parmesan cheese
- Salt and pepper, to taste
For the meat sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 tsp minced garlic
- 1 lb lean ground beef
- 24 oz jarred spaghetti sauce (or your favorite marinara)
👨🍳 Instructions
- Roast the Spaghetti Squash
Preheat oven to 375°F (190°C). Cut squash in half lengthwise and remove seeds. Place cut-side down on a lined or greased baking sheet. Roast for 45–50 minutes, or until tender when pierced with a fork. - Prepare the Squash Strands
Let roasted squash cool slightly. Use a fork to scrape the insides into spaghetti-like strands. Place strands in a large bowl. Return empty shells to the baking sheet for stuffing. - Cook the Meat Sauce
In a skillet over medium heat, sauté onion and garlic in olive oil for 2–3 minutes. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat, stir in spaghetti sauce, and simmer for 3–5 minutes. - Mix and Assemble
To the bowl of squash strands, add 1 cup mozzarella, Parmesan, and season with salt and pepper. Stir to combine. Spoon the mixture into the empty squash shells. Top each with meat sauce, then sprinkle extra mozzarella on top. - Bake and Serve
Bake assembled squash boats for 10–12 minutes, or until cheese is melted and bubbly. Let rest for 5–10 minutes before serving to help the layers set.
⏱️ Recipe Details
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 75 minutes
- Servings: 4–6
- Difficulty: Medium
🧮 Nutrition Facts (Per Serving – Approximate)
- Calories: ~280–350
- Protein: 22 g
- Fat: 13 g
- Carbohydrates: 10–15 g
- Fiber: 3 g
- Sugar: 5 g
💡 Tips & Variations
- Drain the Squash Well – Pat dry with paper towels to prevent watery boats.
- Meat Swap – Use ground turkey, sausage, or plant-based meat.
- Cheese It Up – Try provolone, asiago, or a blend for different flavor twists.
- Make It Spicy – Add crushed red pepper flakes or spicy marinara.
- Vegetarian Version – Use lentils or sautéed mushrooms in place of meat.
❓ FAQs
Can I cook the squash in advance?
Yes! Roast and shred the squash up to 2 days ahead. Store in the fridge until ready to assemble.
Does this freeze well?
Absolutely. Wrap cooled boats in foil or store in airtight containers. Freeze for up to 3 months.
Can I use homemade sauce?
Totally! Just simmer your sauce longer to thicken so it doesn’t make the boats watery.
What’s the best cheese for topping?
Mozzarella is classic, but provolone or a blend adds great flavor and browning.
🥗 What to Serve With Baked Spaghetti Squash
- A simple mixed greens salad with vinaigrette
- Garlic bread (or low-carb almond flour rolls)
- Roasted broccoli or green beans
- A glass of dry red wine for a restaurant-style touch
Baked Spaghetti Squash with Meat Sauce
Equipment
- – Baking sheet
- – Sharp knife
- – Large skillet
- – Mixing bowls
Ingredients
- **For the squash:**
- – 2 medium spaghetti squash 3 lbs each
- – 1 cup shredded mozzarella cheese
- – ½ cup shredded Parmesan cheese
- – Salt and pepper to taste
- **For the meat sauce:**
- – 1 tbsp olive oil
- – 1 small onion diced
- – 2 tsp minced garlic
- – 1 lb lean ground beef
- – 24 oz jarred spaghetti sauce
Instructions
- Preheat oven to 375°F. Halve squash, remove seeds, and roast cut-side down for 45–50 mins.
- Let cool, then scrape squash into strands. Set aside shells.
- Cook onion and garlic in oil. Add beef and cook until browned. Drain and stir in sauce. Simmer briefly.
- Combine squash strands with mozzarella, Parmesan, salt, and pepper. Spoon into shells.
- Top with meat sauce and extra cheese. Bake 10–12 mins. Let rest 5 mins before serving.
Notes
– Freeze leftovers for up to 3 months
– Use spicy sauce or add herbs to customize flavor
🔚 Conclusion
This Baked Spaghetti Squash with Meat Sauce is a low-carb dinner hero—easy, satisfying, and packed with flavor. It brings the comfort of spaghetti night with a lighter twist, and it’s so good, you won’t even miss the noodles. Make it once, and it’s sure to earn a spot in your weekly rotation.