Easy stuffed spaghetti squash is a delicious, low-carb, keto-diet-friendly recipe that's easy to make and is the perfect fall dinner recipe. Stuffed spaghetti squash with ground beef, marinara sauce, spices, and shredded cheese makes the perfect protein-packed meal. You'll be making this healthy stuffed spaghetti squash recipes all season long!
Spaghetti squash bowl with ground beef is popular during the fall months when spaghetti squash is at its peak. This easy stuffed spaghetti squash recipe can be made for dinner and works wonderfully for leftovers the next day. Love squash recipes? Try my Ina Garten Zucchini Bread recipe or my Dutch Oven Chili recipe that has pumpkin in it. And don't forget to make Zucchini Boats With Ground Turkey which is always a crowd-pleaser. Want something sweet and spicy? Try my Chai Latte With Pumpkin Spice or my Spiced Apple Cider Latte which is fall in a cup.
Jump to:
- 🍝 Ingredients For Italian Stuffed Spaghetti Squash
- 🍝 Instructions For Stuffed Spaghetti Squash Bowls
- 🍝 Swaps for Stuffed Spaghetti Squash Bowls
- 🍝 FAQ For Spaghetti Squash Boats With Ground Beef
- More Delicious Fall Recipes
- Save This Recipe
- 📖 Recipe
- 🍝 FAQ For Spaghetti Squash Boats With Ground Beef
- 🍝 Swaps for Stuffed Spaghetti Squash Bowls
- 💬 Comments
🍝 Ingredients For Italian Stuffed Spaghetti Squash
What you'll need for baked stuffed squash:
- 1 Medium Spaghetti Squash
- Marinara Sauce
- Lean Ground Beef
- Green Bell Pepper or Red Bell Pepper
- Yellow Onion
- Extra Virgin Olive Oil
- Shredded Mexican Cheese
- Himalayan sea salt
- Black Pepper
- Garlic Powder
- Garlic Salt
- Paprika
- Italian Seasoning (optional)
- Baking Sheet or shallow baking dish
See full recipe card below for quantities
This recipe for stuffed spaghetti squash is easy and keto-friendly!
🍝 Instructions For Stuffed Spaghetti Squash Bowls
Step 1: Preheat oven to 375 degrees Fahrenheit. Drizzle a baking sheet with olive oil. Cut squash in half lengthwise; scoop out squash seeds. Place squash cut side down on the baking sheet. Bake uncovered until tender for about 30-40 minutes. Reduce oven setting to 350 degrees Fahrenheit.
Step 2: When cool enough to handle, scoop out the flesh of the squash,(it should look like pasta like strands) separating strands of spaghetti squash with a fork; set shells and squash halves aside.
Step 3: In a large saucepan over medium heat, drizzle olive oil, add the chopped onion and green bell pepper to the pan, and simmer until the onion is translucent.
Step 4: Next add the pound of lean ground beef in the large skillet, add the spices, and cook beef, onion, green bell pepper, and zucchini over medium heat until meat is no longer pink, 3-4 minutes, breaking up beef into crumbles; drain.
Step 5: Add in the marinara sauce and cook the meat sauce two minutes longer. Stir in spaghetti squash mixture and cook uncovered, until liquid has evaporated, about 10 minutes.
Step 6: Fill shells; place in a shallow baking dish.
Step 7: Bake uncovered for 15 minutes. Sprinkle with Mexican cheese and parmesan cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with fresh basil and sour cream. These make the best-stuffed spaghetti squash boats.
It's squash season and the living is easy! This is a hearty meal and has loads of veggies. This makes a fantastic low-carb recipe.
🍝 Swaps for Stuffed Spaghetti Squash Bowls
You could use Italian Sausage or Spicy Italian Sausage or chicken sausage instead of ground beef. You could swap out the Mexican Shredded Cheese for Shredded Mozzarella Cheese or ricotta cheese, and if you want it spicy, add red pepper flakes and chili powder. Add black beans for an added fiber boost!
🍝 FAQ For Spaghetti Squash Boats With Ground Beef
Can you spaghetti squash raw?
- No, don't do it. It's hard to eat raw and it won't taste good. You can however use spaghetti squash for fall decorations.
Can you freeze stuffed spaghetti squash?
- You can! Simply place prepared stuffed spaghetti squash in a glass airtight container and freeze. When ready to eat, let sit at room temperature and reheat in the oven at 350 degrees for 10-15 minutes.
What to serve with stuffed spaghetti squash?
- These make an entire meal. My hubby and I had these for dinner and we were stuffed. We even had leftovers for the next day! This recipe makes a fantastic meal prep meal.
More Delicious Fall Recipes
Like What You See? Make sure you are following Fitty Foodlicious for easy, tasty, and colorful recipes. Don't forget to share with your friends and family!
INSTAGRAM | FACEBOOK | PINTEREST | TWITTER
If you make this recipe, please leave a star ⭐ recipe rating at the bottom of the page on the recipe card. This provides helpful feedback to both me and other readers and cooks! If you want more delicious, made-from-scratch, wholesome and healthy recipes, you can subscribe to my newsletter and follow along on my adventures on Instagram where I'm convinced I'm a comedian, 😂 Pinterest for even more recipe inspiration, and Facebook for the recipe of the day!
Save This Recipe
📖 Recipe
Stuffed Spaghetti Squash With Ground Beef
Equipment
Ingredients
- ½ cup olive oil
- 1 whole spaghetti squash
- 1 pound lean ground beef
- 1 jar Marinara sauce
- ½ yellow onion, chopped
- 1 green bell pepper, chopped
- 1 zucchini, chopped
- 1 teaspoon black pepper
- 1 teaspoon Himalayan Sea salt
- 1 teaspoon paprika
- 1 tsp garlic salit
- 1 teaspoon garlic powder
- ½ cup sour cream
- 1 bunch fresh basil
Instructions
- Preheat oven to 375 degrees Fahrenheit. Drizzle a baking sheet with olive oil. Cut squash in half lengthwise; scoop out squash seeds. Place squash cut side down on the baking sheet. Bake uncovered until tender for about 30-40 minutes. Reduce oven setting to 350 degrees Fahrenheit.
- When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
- In a large saucepan over medium heat, drizzle some of the olive oil, add the chopped onion and green bell pepper to the pan, and simmer until the onion is translucent.
- Next add the pound of lean ground beef in the large skillet, cook beef, spices, onion, green bell pepper, and zucchini over medium heat until meat is no longer pink, 3-4 minutes, breaking up beef into crumbles; drain.
- Add in the marinara sauce and cook two minutes longer. Stir in squash and cook uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in a shallow baking dish.
- Bake uncovered for 15 minutes at 350-degrees. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. You could bake the shreeded cheese on the broil setting If desired, but watch the oven closely.
- Topwith fresh basil and sour cream. Enjoy!
Notes
🍝 FAQ For Spaghetti Squash Boats With Ground Beef
Can you spaghetti squash raw?
-
- No, don't do it. It's hard to eat raw and it won't taste good. You can however use spaghetti squash for fall decorations.
Can you freeze stuffed spaghetti squash?
-
- You can! Simply place prepared stuffed spaghetti squash in a glass airtight container and freeze. When ready to eat, let sit at room temperature and reheat in the oven at 350 degrees for 10-15 minutes.
What to serve with stuffed spaghetti squash?
-
- These make an entire meal. My hubby and I had these for dinner and we were stuffed. We even had leftovers for the next day! This recipe makes a fantastic meal prep meal.
Comments
No Comments