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Savor the tenderness of spaghetti squash paired with a rich meat sauce. This low-carb, high-fiber dish offers a tasty twist to your pasta nights. Perfect for those craving comfort without compromising health
Type of Cuisine:
American
Prep Time: 20 minutes.
Cook Time: 1 hour 15 minutes
How Many Servings?
4-6 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 2 spaghetti squashs (medium size) | |
| 1/4 cup olive oil plus extra for brushing | |
| 1 large onion (chopped) | |
| 2 celery sticks, chopped small | |
| 1 lb ground beef | |
| 10 cloves of garlic, minced | |
| 4 large tomatoes, chopped small | |
| 1 can of diced tomatoes 15 oz | |
| 2 teaspoons kosher salt | |
| 1 teaspoon black pepper | |
| 2 teaspoons dry oregano | |
| 2 teaspoons dry thyme | |
| A handful of fresh basil leaves, thinly sliced | |
| 1 cup of parmesan cheese |
Preparation
1
Preheat the oven to 425°F and line a baking sheet with foil. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the inside of each half lightly with olive oil, then season with a pinch of salt and pepper.
2
Place the squash halves cut side down on the prepared baking sheet. Roast them in the oven for about 45 minutes or until the squash is tender and easily pierced with a fork.
3
While the squash roasts, heat ¼ cup of olive oil in a large pot over medium-high heat, add the chopped onion and sauté for about 3 minutes, then stir in the diced celery and continue to sauté for an additional 2 minutes.
4
Add the ground beef to the pot, breaking it apart with a wooden spoon to prevent clumping. Stir in the salt, black pepper, dried oregano, dried thyme, and minced garlic. Sauté for about 5 minutes or until the beef is browned. Next, add the freshly chopped tomatoes and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to low and let it simmer for approximately 15 minutes.
5
Once the spaghetti squash is roasted and slightly cooled, use a fork to scrape the inside of each half to create spaghetti-like strands. Add the squash strands to the meat-tomato sauce and stir gently to ensure they are well coated. Mix in the thinly sliced fresh basil, then adjust the seasoning with additional salt or pepper to taste, if needed.
6
Spoon the meat sauce and squash mixture back into the empty squash shells, filling them generously. Sprinkle Parmesan cheese over the top and return the squash to the oven. Bake until the cheese is melted and lightly golden, about 5–7 minutes.
7
Remove the stuffed squash from the oven and let it cool for a few minutes before serving. Enjoy your delicious spaghetti squash with meat sauce!
Recipe Tips & Suggestions
Storage & Reheating Instructions:
Cool Before Storing: Allow the spaghetti squash with meat sauce to cool down to room temperature before storing. This prevents the growth of harmful bacteria and maintains the dish's quality.
Airtight Containers: Transfer the spaghetti squash and meat sauce to separate airtight containers. This ensures the squash doesn't become too soggy from the sauce.
Refrigeration: The dish can be stored in the refrigerator for up to 3-4 days.
Freezing for Longer Storage: If you want to keep it for a more extended period, consider freezing the meat sauce and spaghetti squash separately. The sauce can be frozen for up to 2-3 months, while the squash is best used within 1-2 months for optimal texture.
From the Refrigerator: If stored in the refrigerator, transfer the desired portion to a microwave-safe dish. Cover and microwave on medium power for 2-3 minutes or until heated through. Stir occasionally for even reheating. If using an oven, preheat to 350°F and bake in an oven-safe dish covered with foil for about 20 minutes or until hot.
From the Freezer: If the meat sauce and spaghetti squash are frozen, it's best to let them thaw overnight in the refrigerator before reheating. Once thawed, follow the above instructions for reheating from the refrigerator.
Stovetop Method: For the meat sauce, you can reheat it on the stovetop. Pour the sauce into a saucepan and warm over medium heat, stirring occasionally until hot.