Stuffed Spaghetti Squash is packed with a flavorful ground meat sauce, smothered in gooey cheese, and baked until bubbly and golden. It delivers all the comfort of classic pasta, but with a veggie twist!
Ellen’s Notes
I first made stuffed spaghetti squash when I was craving pasta but trying to sneak in more veggies… And wow, it was a game‑changer! Once you taste how spaghetti-like the squash when roasted, you might just stop missing traditional pasta.
There’s something so fun about serving dinner in the squash “shells,” almost like edible bowls. The warm squash, bubbling sauce, melted cheese are all so cozy! I love how you get all the classic hearty flavor, but don’t feel weighed down after indulging.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Spaghetti Squash: Choose a large squash that feels heavy for its size and doesn’t have soft spots. You want to have plenty of space for the filling, plus a heavier squash usually means more “noodles” inside!
- Ground Meat: I like to use lean ground beef as it keeps the dish hearty without making it greasy. However, you can use any kind of ground meat you enjoy, such as ground turkey, pork, chicken, or Italian sausage (casings removed).
- Marinara Sauce: I love keeping some homemade marinara sauce in my fridge at all times just for recipes like this. If using store-bought, I recommend Rao’s or Carbone brands.
- Mozzarella Cheese: For the best melt, shred your own cheese instead of using pre-shredded, which contains anti-caking agents.
- Italian Seasoning: Italian seasoning ties the whole dish together with herbs like basil, oregano, and thyme. Feel free to season your sauce to taste with each individual herb, if preferred.
How To Make Stuffed Spaghetti Squash
Scroll down to the printable recipe card for full instructions.
Spaghetti squash can be tough to cut. Use a sharp knife and a sturdy cutting board, and take your time. If you are struggling to cut it, you can microwave it for up to 60 seconds to try softening it.
It’s important to brush the squash with oil. This keeps it from drying out and also keeps the seasonings from falling off.
Don’t overcook the squash! That’s what creates watery and mushy noodles that won’t hold their shape. The squash is ready as soon as you can easily scrape it into strands with a fork.
Scrape “noodles” gently. Use a fork to pull out the squash strands gently. This keeps them stringy and noodle‑like instead of mushy.
Season generously. Squash has a mild flavor. Make sure your sauce or filling is well‑seasoned (salt, pepper, herbs) so it shines through.
Don’t overload the filling. Remove some of the squash noodles before filling to make room for the sauce. Overfilling can cause the squash to collapse or spill while baking.
Mix the noodles with the sauce. Combining the squash noodles with the sauce (versus just pouring the sauce on top) helps distribute the flavor more evenly.
Bake just until the cheese is melty. You only need about 15 minutes in the oven after stuffing… Just long enough for the cheese to melt and everything to heat through. Over-baking will dry out the squash!
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Variations To Try
- Add More Veggies: Add mushrooms or fresh spinach, sautéed into the sauce.
- Lasagna‑Style: Combine cooked ground meat, ricotta, sautéed spinach or kale, marinara, herbs… Like lasagna but lighter, baked in squash halves.
- Chicken Alfredo: Make a batch of homemade alfredo sauce and stir in cooked and shredded chicken. Stuff squash and bake as directed.
Storing and Reheating
This makes the very best leftovers! The squash might soften a bit more, but the flavors deepen and make it maybe even better!
Just let everything cool to room temperature before storing in an airtight container in the fridge for up to 3 days. Leftovers reheat best in the oven, use the microwave only if your in a rush.
Stuffed Spaghetti Squash
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil, divided
- 1 medium onion, diced
- 1 teaspoon minced garlic
- 1 lb lean ground beef, or ground turkey
- 2 teaspoons Italian seasoning
- 24 oz marinara sauce
- 1 cup shredded mozzarella cheese
- 2 tablespoons grated parmesan cheese, plus more for serving
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Instructions
- Preheat the oven to 400°F. Line a baking sheet (or large casserole dish) with parchment paper or spray with non-stick cooking spray.
- Wash the squash and pat it dry. Using a sharp knife and a sturdy surface, cut the squash in half lengthwise. Using a spoon, scoop out the seeds, and place the halved squash (cut side up) on the prepared baking sheet.
- Coat the inside of the squash with 1 tablespoon of oil, making sure to cover the top edges of the squash. You can use a pastry brush or your fingers. Season with salt and pepper, then flip the halved squash over on the cooking tray (so they are now cut side down).
- Roast in a 400°F oven for 30 to 40 minutes, until cooked and you can easily shred the squash with a fork to make the "spaghetti". Don’t overcook the squash! If you roast it for too long it will become mushy and the “noodles” will not hold their shape.
- While the squash is roasting, make the sauce. In a large skillet, heat the remaining tablespoon of oil. Add the onion and sauté for 3 minutes. Then, add the garlic continue to sauté for another minute.
- Stir in the ground beef, breaking it apart and cooking the meat until it is no longer pink. Drain any excess grease. Season with Italian seasoning and stir in the marinara sauce. Simmer sauce on low until the squash is ready.
- When the squash is ready, flip them over and carefully use a fork to scrape the “noodles” from the shell of the squash. Remove half of the “noodles” and set them aside.
- Divide the sauce between each half of the squash. Use a fork to gently combine the sauce and the "noodles", adding some of the extra noodles that you set aside. I like to save a little of the squash noodles for serving as not all of them will fit back into the shell.
- Top with the shredded mozzarella and parmesan. Cook in a 350°F oven for 15 minutes or until the cheese is hot and melting. Serve warm, with more grated parmesan cheese and a little fresh parsley, if desired.
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Notes
Nutrition
More Squash Dinner Recipes
- Sausage Stuffed Acorn Squash – With the best touch of tart, sweet cranberries in each bite.
- Cheesy Ground Beef Zucchini Skillet – Ready in under 30 minutes in one pan.
- Lemon Garlic Shrimp with Zucchini Noodles – So simple, but always so impressive.
- Roasted Acorn Squash – Flavorful with both sweet and savory options.
- Crockpot Butternut Squash Soup – A comforting and creamy, spiced soup.
- Chicken Zucchini Enchiladas – With melted cheese, chicken and enchilada sauce.
