Yield: 4 servings
Stuffed Spaghetti Squash
Stuffed Spaghetti Squash features tender squash packed with a savory ground beef and marinara mixture. It's all topped with gooey mozzarella and parmesan for that extra wow factor!
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
Store: Wrap tightly with foil/saran wrap, or transfer to an airtight container, and store in the fridge for up to 4 days.
Reheat: When reheating, the oven works best (about 350 °F until warmed through) to help preserve texture. The microwave can also work if you’re short on time, but the squash will be softer.
Nutrition
Serving: 1serving, Calories: 442kcal, Carbohydrates: 30g, Protein: 35g, Fat: 22g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 95mg, Sodium: 1143mg, Potassium: 1240mg, Fiber: 7g, Sugar: 14g, Vitamin A: 1255IU, Vitamin C: 19mg, Calcium: 277mg, Iron: 6mg