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spaghetti squash with ground beef

Stuffed Spaghetti Squash With Ground Beef

Genevieve Jerome
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!
5 from 51 votes
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Dinner, Easy Dinners
Cuisine American
Servings 2 people
Calories 656 kcal

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.

🍝 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! 
 
All images and text © Genevieve Jerome / Fitty Foodlicious 2023 

Nutrition

Serving: 1halveCalories: 656kcalCarbohydrates: 65gProtein: 60gFat: 81gSaturated Fat: 19gPolyunsaturated Fat: 9gMonounsaturated Fat: 47gTrans Fat: 1gCholesterol: 175mgSodium: 33mgPotassium: 2855mgFiber: 16gSugar: 3gVitamin A: 3535IUVitamin C: 103mgCalcium: 282mgIron: 12mg
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