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Spaghetti Squash

Baked Spaghetti Squash with Meat Sauce

Low-carb, cheesy baked spaghetti squash boats filled with hearty beef sauce — a healthy comfort food classic that satisfies the whole family.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course dinner
Cuisine American
Servings 4
Calories 400 kcal

Equipment

  • Baking sheet
  • - Skillet
  • Mixing bowls
  • - Fork

Ingredients
  

  • **For the Squash Base:**
  • - 2 medium spaghetti squash
  • - 1 cup shredded mozzarella cheese
  • - ½ cup shredded Parmesan cheese
  • - Salt and pepper to taste
  • **For the Meat Sauce:**
  • - 1 lb lean ground beef
  • - 1 small onion diced
  • - 2 tsp minced garlic
  • - 24 oz spaghetti or marinara sauce

Instructions
 

  • Preheat oven to 375°F. Cut squash in half, remove seeds, and roast cut-side down for 45–50 minutes.
  • Let cool, then shred squash with a fork. Mix strands with mozzarella, Parmesan, salt, and pepper.
  • Brown ground beef with onion and garlic. Drain and stir in sauce. Simmer 5 minutes.
  • Fill squash shells with the cheesy strands. Top with meat sauce and extra mozzarella.
  • Bake 10–12 minutes, or until cheese is bubbly. Let rest 5 minutes before serving.

Notes

- Pat squash strands dry for best texture
- Substitute ground turkey or lentils for a lighter option
- Freeze leftovers for quick low-carb lunches
Keyword Baked Spaghetti Squash with Meat Sauce