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Spaghetti Squash With Ground Beef Recipe

spaghetti squash recipes with ground beef
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A hearty, protein-packed, low-carb meal perfect for fall and winter. This stuffed spaghetti squash with ground beef is an easy, comforting dish that transforms simple ingredients into a beautiful presentation—ideal for weeknights or dinner parties.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3 pounds)
  • 1 pound ground beef (90% lean)
  • 1 small onion, diced (about 1 cup)
  • 1 red pepper, diced (about 1 cup)
  • 1 medium zucchini, diced (about 1 cup)
  • 3 cloves garlic or 1 teaspoon garlic powder
  • 1 teaspoon salt, divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon black pepper
  • 1 cup marinara sauce or ¼ cup pesto
  • 1 cup shredded cheese (mozzarella or dairy free cheese)
  • 2 tablespoons olive oil
  • Fresh basil for garnish (optional)

Instructions

  1. Begin by preheating your oven to 400°F. While it heats, prepare your spaghetti squash by using my favorite hack – poking holes in the squash with a fork and microwaving for 5 minutes until slightly tender, making it much easier to cut.
  2. Carefully slice the cooled squash lengthwise, scoop out the seeds, brush with olive oil, and season with salt. Place cut-side down on a baking sheet and roast for 35-40 minutes until the flesh easily separates into strands.
  3. While the squash roasts, heat a pan over medium heat and brown the ground beef until no longer pink. Drain excess fat, then add diced onion, red pepper, and zucchini to the pan, cooking until the vegetables are softened.
  4. Season the beef and veggie mixture with garlic powder and other spices of your choice, then stir in your favorite sauce (marinara or pesto work wonderfully). Let the flavorful sauce simmer with the meat for about 5 minutes.
  5. Once the squash is perfectly roasted, use a fork to gently pull the cooked interior into noodle-like strands. Fill each half with the hearty beef mixture, top with cheese if desired, and return to the oven for 5 minutes until bubbly.
  6. Remove from oven and let rest for 2-3 minutes before serving. The stunning presentation of these stuffed boats makes this delicious low-carb meal both beautiful and satisfying.

Notes

  • Microwave the squash first to make cutting easier.

  • Use pesto for a brighter flavor or marinara for a richer taste.

  • Great for meal prep: refrigerate up to 4 days or freeze filling separately.

  • Dairy-free cheese makes this recipe fully dairy-free.

Nutrition

Find it online: https://savorvibes.com/spaghetti-squash-with-ground-beef/