During my first year as a food blogger, spaghetti squash was one of my first new vegetables that I tasted and loved. I always turned my nose up at squash because I never really enjoyed the texture however spaghetti squash has become the exception. My favorite way to enjoy the squash is with meat sauce or with an alfredo sauce. I’ve also made delicious hash browns with the filling.
Spaghetti squash is very good for you and an excellent source of fiber as well as an awesome high-calorie substitute. For this recipe I’m using ground beef for my meat sauce but of course you can use whatever works best for you. Ground turkey, ground chicken, meat alternatives, and plant based meat options work well in this recipe. As for the sauce, I used my favorite RAO’s marinara sauce just because I love the flavor.
How to make Spaghetti Squash with Meat Sauce
Step 1
Preheat the oven to 400°. Slice the spaghetti squash in half, scrape the seeds out, and place on a sheet pan. Drizzle olive oil on the outside and insides on the spaghetti squash and lightly season with salt and pepper. Lay the squash flesh side down and using a fork, press holes on the outside on the spaghetti squash, as shown. Roast for 45 minutes, cut side down.
Step 2
While the Spaghetti Squash is roasting prepare the meat sauce. In a large pan add 2 tbsp olive oil over medium high heat and sauté the onions until tender and fragrant. Add in the garlic then add in the ground beef and begin to break it up with the back of your spoon. Season with salt, pepper, and smoked paprika. Cook the ground beef until it’s fully cooked and drain the excess grease as needed. Pour in the marinara sauce, season with oregano, basil, and sugar (optional), salt, pepper, and let the sauce continue to simmer.
Step 3
Once the Spaghetti Squash is done remove it from the oven and carefully flip the squash over. Use a fork to pull the filling towards the center of the squash. Top with the meat sauce and shredded mozzarella cheese and place the spaghetti squash back in the oven to broil for 5-7 minutes until the cheese is melted and bubbly. Top with fresh basil and enjoy!
Spaghetti Squash with Meat Sauce
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Ingredients
- 2 Spaghetti Squash
- 4 tbsp olive oil (reserve 2 tbsp)
- Salt & Pepper
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 lb ground beef or turkey (or meat alternative)
- 2 tsp smoked paprika
- 1 – 24 oz marinara sauce
- 2 tsp oregano
- 2 tsp basil
- 2 tsp sugar (optional)
- Shredded mozzarella cheese
Instructions
- Preheat the oven to 400°. Slice the spaghetti squash in half, scrape the seeds out, and place on a sheet pan. Drizzle olive oil on the outside and insides on the spaghetti squash and lightly season with salt and pepper. Lay the squash cut side down and using a fork, press holes on the outside on the spaghetti squash, as shown. Roast for 45 minutes, cut side down.
- While the Spaghetti Squash is roasting prepare the meat sauce. In a large pan add 2 tbsp olive oil over medium high heat and sauté the onions until tender and fragrant. Add in the garlic then add in the ground beef and begin to break it up with the back of your spoon. Season with salt, pepper, and smoked paprika. Cook the ground beef until it’s fully cooked and drain the excess grease as needed. Pour in the marinara sauce, season with oregano, basil, and sugar (optional), salt, pepper, and let the sauce continue to simmer.
- Once the Spaghetti Squash is done remove it from the oven and carefully flip the squash over. Use a fork to pull the filling towards the center of the squash. Top with the meat sauce and shredded mozzarella cheese and place the spaghetti squash back in the oven to broil for 5-7 minutes, until the cheese is melted and bubbly. Top with fresh basil and enjoy!
Keywords: Spaghetti Squash with Meat Sauce, how to make Spaghetti Squash
Love Love Love!!!! this recipe, never knew what to do with spaghetti squash. This is very simple and offers so much. very tasty and the directions are easy to follow ( love the pics).
Yaayy!!You are so right; each squash yields a lot of filling which is great! I’m so glad you enjoyed the recipe and thank you so much 🙂