Oh my gosh, if you’re anything like me, weeknights call for maximum flavor with minimum swearing in the kitchen! I’ve spent years searching for that perfect balance between healthy eating and something that actually tastes like a treat, and I finally cracked the code with this Stuffed Spaghetti Squash. Forget those complicated casseroles; this is the easiest, most satisfying dinner you can whip up.
When I first started experimenting with squash instead of pasta—mostly because I was trying to clear out the produce bin, honestly—it felt like homework, but this version just sings! It’s hearty, savory, loaded with veggies, and honestly, the cheesy top layer alone is worth the 50 minutes it takes to bake. Trust me, this recipe for baked squash will become your new go-to low-carb dinner staple.
Why This Simple Stuffed Spaghetti Squash Recipe Works
I know what you’re thinking: spaghetti squash sounds fussy. But honestly, this recipe is my secret weapon for nights when I only have a tiny window to cook. It’s pure comfort food that doesn’t weigh you down, and the cleanup is just unbelievably easy. You end up with two full, beautiful serving boats!
- It’s shockingly fast to get into the oven—we’re talking 15 minutes of prep time, tops!
- The flavor profile is classic and familiar; it tastes like your favorite pasta night, just wrapped in a beautiful vegetable shell.
- It’s incredibly forgiving. If your squash is a little smaller or bigger, it’s not going to ruin the meal. Whew!
Quick Prep Time for Your Stuffed Spaghetti Squash
Seriously, 15 minutes. That’s what gives you time to set the table and actually relax before you eat. While the squash is roasting away—which is mostly hands-off time, thankfully—you just throw together the filling assembly line. It’s almost impossible to mess up the timing, which is exactly what I need when I’m running on fumes after work.
Flavorful Ground Meat Filling for Stuffed Spaghetti Squash
We keep this filling simple, but trust me, the combination of oregano and basil with those sweet diced tomatoes just pops. It’s got that savory, slightly herby hug that makes you realize you don’t need tons of fancy ingredients. If you’re someone who likes to ramp up the sauce flavor even more, I sometimes sneak in a great homemade sauce base—you can find my easy recipe for building flavor foundations here: building flavor foundations. It’s worth it!
Ingredients for the Perfect Stuffed Spaghetti Squash
Okay, let’s talk about what you actually need to pull this off. I keep these staples stocked at all times because I can make this dish on a whim! Remember, precision matters here, especially with the small amounts of garlic and herbs. If you wanted to boost the tomato flavor, consider adding some high-quality sauce, maybe even my quick marinara, but stick to the canned tomatoes for this base recipe!
- 1 medium spaghetti squash (the star of the show!)
- 1 tablespoon olive oil
- 1 pound ground beef or turkey (your choice!)
- 1 small onion, chopped small
- 2 cloves garlic, minced super fine
- 1 (14.5 ounce) can diced tomatoes, and please, don’t drain them!
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste—go easy at first.
- 1/2 cup shredded mozzarella cheese (we need that bubbly top!)
Preparing Your Stuffed Spaghetti Squash: Step-by-Step Instructions
This is where the magic happens, but don’t stress! We break this down into three easy phases. Once you get the timing down, you’ll see how effortlessly this low-carb dinner comes together. If you want even more squash inspiration after this, swing by my main collection of spaghetti squash recipes for more ideas!
Roasting the Spaghetti Squash Halves
First things first: get that oven cranked up to 400 degrees Fahrenheit. While it’s heating, grab your squash and slice it right down the middle lengthwise. Be careful—they can be tough! Scoop out all those seeds and stringy bits with a spoon. I usually just toss those right away. Set the halves cut-side down on a sturdy baking sheet. Roast them for about 30 to 40 minutes. You’ll know they are ready when you can easily pierce the shell with a dinner fork. That’s your cue!
Making the Ground Meat Filling for Stuffed Spaghetti Squash
While the squash is getting happy in the oven, we build our filling. Heat up that olive oil in a big skillet over medium heat. Brown your pound of ground meat, making sure to drain off any extra fat—we want flavor, not grease! Once it’s browned, toss in your chopped onion and let it soften up for about five minutes. Now, stir in that minced garlic for a minute until you can really smell it, then dump in the whole can of diced tomatoes, oregano, and basil. Add salt and pepper, give it a good stir, and let it bubble gently for just 10 minutes to let those flavors really marry.
Assembling and Final Bake of the Stuffed Spaghetti Squash
Once the squash is cool enough to handle, use a fork to scrape out all that beautiful flesh, creating those signature strands. Just be neat—leave about a half-inch border around the edges so the shell stays sturdy. Now the fun part: mix those squash strands right into your meat sauce mixture in the skillet. Spoon that whole glorious mess back into your two hollowed-out squash shells. Top generously with the mozzarella cheese. Pop them back into the oven for just 10 more minutes until that cheese is melted, bubbly, and golden brown. Dinner is served!
Expert Tips for Next-Level Stuffed Spaghetti Squash
Even though this recipe is ridiculously simple, there are always a few little tricks I use to make it taste like I spent all afternoon fussing over it. You want maximum payoff for minimum effort, right? That’s what I live for!
My absolute biggest trick, which isn’t in the basic recipe steps, is seasoning the squash flesh *before* you mix it with the sauce. Once you scrape out those strands? Sprinkle them with maybe a pinch of extra salt and a tiny dash of Parmesan cheese right in the bowl. It seasons the ‘pasta’ itself, so you don’t end up with bland strands hidden under all that awesome meat sauce.
Ingredient Substitutions for Your Stuffed Spaghetti Squash
One thing readers always ask is about swapping the meat. Absolutely! If you want a lighter dish, ground turkey is a fantastic swap—it takes the flavor profile really well, and you get a slightly leaner dinner, which is great. You can check out some other ways I use ground turkey over here for inspiration: ground turkey inspiration.
Also, about those tomatoes. If you happen to have a richer, thicker jarred marinara sauce sitting around, feel free to swap that in for Step 6! You might need to skip adding extra seasonings, though, since jarred sauces are usually seasoned up already. Just use about a cup of your favorite sauce instead of the canned tomatoes and herbs. It really cuts down on simmering time!
Storage and Reheating Instructions for Stuffed Spaghetti Squash
Oh, you’re going to have leftovers, trust me. This makes exactly two very generous servings, and I always have trouble finishing one shell in a single sitting! The good news is that this baked squash freezes and reheats like a dream, which means easy lunch for tomorrow.
Once the squash has cooled down a bit after that final cheesy bake, you want to pack it up right away. Make sure you are using an airtight container. Don’t just wrap it loosely in foil; we need to keep that moisture locked in! It will keep beautifully in the refrigerator for about three to four days. I find that on day four or five, the squash strands start getting a little softer than I like, but it’s still perfectly safe to eat.
The Best Way to Reheat Leftover Stuffed Spaghetti Squash
Now, how to reheat it without turning everything mushy? That’s the trick!
If you’re just reheating one half, the microwave is fastest, but you have to be careful. Pop it in for about a minute, check it, and add 30-second bursts until it’s hot all the way through. It works, but sometimes the edges get a little chewy.
For the absolute best texture, especially if you are reheating both halves, skip the microwave entirely! Slap them back on a small baking sheet, cover them loosely with foil—this stops the cheese from burning—and stick them back into a 350-degree oven for about 15 to 20 minutes. The foil traps the steam, gently reheating the squash strands and keeping them tender, and that little bit of oven time crisps up the cheese wrapper just perfectly. It tastes almost as good as fresh!
Serving Suggestions for Stuffed Spaghetti Squash
Even though this baked squash is a meal all by itself—it’s got your protein, your veggie, and all that cheesy goodness—it really sings when you pair it with something light beside it. I try not to overload the plate since the filling can be pretty robust, but a little something fresh on the side makes the whole dinner feel balanced, you know?
If you’re trying to keep things super low-carb, you can skip the bread entirely, but sometimes I just need that little something for scooping up any leftover sauce hiding at the bottom of the squash shell. I usually keep my sides simple.
- A Light, Tangy Salad: This is my number one choice! Something vinegary cuts right through the richness of the ground meat and mozzarella. Think about a simple romaine with cucumbers and a lemon vinaigrette. I have a stash of great, simple dressings if you need ideas for quick and fresh salads to throw together in five minutes.
- Garlic Bread on the Side: Okay, this totally breaks the low-carb promise, but sometimes you just need comfort food! If you go this route, I suggest using just a half-slice of good, crusty Italian bread per person, maybe topped with just a tiny sprinkle of fresh parsley instead of drowning it in butter. It’s great for dipping!
- Steamed Green Veggies: If you want truly healthy and easy, steam some fresh broccoli crowns or green beans. A quick drizzle of olive oil, salt, and pepper is all they need. They offer a nice, crisp contrast to the softness of the roasted squash and the meat mixture.
Honestly, because this stuffed spaghetti squash is so complete, you don’t need a lot of fuss. Just pick one simple complement, and you’ve got a fantastic, well-rounded dinner ready to go!
Frequently Asked Questions About Stuffed Spaghetti Squash
I always get tons of questions when people try this recipe for the first time, which is wonderful! Seeing how you all adapt it makes me so happy. Here are a few things that come up most often when folks start making this baked squash!
Can I make this Stuffed Spaghetti Squash recipe vegetarian?
Yes, you absolutely can! I totally understand wanting to skip the meat sometimes. When I make a vegetarian version of this stuffed spaghetti squash, I usually swap the pound of ground meat for about 10 ounces of finely chopped brown mushrooms mixed with 1/2 cup of cooked brown lentils. You sauté the mushrooms until they release all their water, and then mix in lentils right when you add the tomatoes. It gives the filling such a hearty texture that honestly, you barely miss the beef! You might want to add a tiny splash of Worcestershire sauce if you have it, just for that savory depth.
How do I choose the right spaghetti squash size?
This is crucial for getting exactly two servings, as my recipe is timed perfectly for one medium squash! You’re looking for a squash that feels heavy for its size. When you hold it, it shouldn’t feel too small or skinny—those often yield less flesh. Aim for a size that is about the length of your forearm, maybe 5 to 7 inches in diameter. If it’s larger, don’t worry too much; you can just use more of the squash flesh in the filling and have a slightly heaping topping, or save the extra cooked strands for breakfast!
Nutritional Estimates for Stuffed Spaghetti Squash
Now, I always feel like I need to put a little disclaimer here, because my kitchen isn’t a lab! These numbers are just estimates based on using lean ground turkey and standard canned goods. If you swap in sausage or use a tub of full-fat cheese, things are going to change wildly! But generally speaking, aiming for roughly 450 calories per serving is a great picture of what this low-carb dinner offers.
Here’s the breakdown for one half-squash serving:
- Calories: Around 450—a solid, satisfying dinner without being too heavy.
- Protein: Fantastic! About 35 grams, mostly thanks to that ground meat and cheese.
- Fat: This one comes in around 25 grams total. Remember, a good chunk of that is the good fat from the olive oil and some of the dairy.
- Carbohydrates: Only about 25 grams, and most of that is fiber-rich carbs coming from the actual squash and the tomatoes.
- Fiber: We get about 6 grams of fantastic fiber, which helps keep you full longer!
It’s really a well-balanced meal! I love that it packs in so much protein and fiber without running up the sugar count too much. It’s proof that healthy eating doesn’t have to mean being super deprived. Give it a try and see how satisfying this baked squash really is!
Share Your Simple Stuffed Spaghetti Squash Creations
Whew! That’s everything you need to know to turn out a perfectly roasted and filled spaghetti squash tonight. I truly hope this becomes one of those staple weeknight meals for you, just like it is for me. I get so much joy knowing that something I love making in my own chaotic kitchen is making it onto your table!
Now, don’t be shy! Once you’ve devoured this comfort classic, I absolutely NEED to hear what you thought. Did you switch up the herbs? Did you load it up with extra mozzarella? Maybe you added a little hidden veggie that you think everyone else should try?
Head down to the comments section right now and leave me a rating—five stars if you loved it, obviously! And if you happen to snap a picture of those beautiful, cheesy squash halves, please tag me on social media! Seeing your photos of this Simple Stuffed Spaghetti Squash is honestly what keeps me excited to share my next crazy kitchen idea. Happy cooking, everyone!
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Simple Stuffed Spaghetti Squash
- Total Time: 65 min
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A straightforward recipe for spaghetti squash filled with ground meat and vegetables.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 pound ground beef or turkey
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1/2 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy parts.
- Place the squash halves cut-side down on a baking sheet. Roast for 30 to 40 minutes, or until tender when pierced with a fork.
- While the squash roasts, heat the olive oil in a skillet over medium heat. Add the ground meat and cook until browned. Drain any excess fat.
- Add the chopped onion to the skillet and cook until soft, about 5 minutes.
- Stir in the minced garlic, diced tomatoes (with juice), oregano, and basil. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
- Once the squash is cooked, carefully scrape out the flesh with a fork, creating strands that resemble spaghetti. Leave about a half-inch border around the edges.
- Mix the squash strands into the meat sauce in the skillet.
- Spoon the mixture back into the two squash shells.
- Top each half with mozzarella cheese.
- Return the stuffed squash to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Notes
- You can substitute ground turkey for ground beef for a lighter version.
- Use your favorite jarred marinara sauce instead of making a sauce from scratch to save time.
- For added texture, mix in 1/4 cup of cooked rice or breadcrumbs with the filling.
- Prep Time: 15 min
- Cook Time: 50 min
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 half squash
- Calories: 450
- Sugar: 10
- Sodium: 550
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 6
- Protein: 35
- Cholesterol: 90
Keywords: stuffed spaghetti squash, baked squash, ground meat filling, low carb dinner, baked vegetable