By Fitty Foodlicious

Stuffed Spaghetti Squash With Ground Beef

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!

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

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.