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Spaghetti Squash

Baked Spaghetti Squash with Meat Sauce

This low-carb baked spaghetti squash is filled with a cheesy squash mixture and savory beef marinara, all topped with golden, bubbly cheese. A cozy, crowd-pleasing dinner.
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Prep Time 20 minutes
Cook Time 54 minutes
Total Time 1 hour 14 minutes
Course dinner
Cuisine American
Servings 4
Calories 400 kcal

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

- Squeeze moisture from squash before mixing
- Freeze leftovers for up to 3 months
- Use spicy sauce or add herbs to customize flavor
Keyword Baked Spaghetti Squash with Meat Sauce