Stuffed Spaghetti Squash Recipe
Served in roasted squash halves, this satisfying mix of meat, vegetables, and cheese makes Stuffed Spaghetti Squash a complete, balanced option that’s naturally gluten-free.
Servings: 4 squash halves
Calories: 561kcal
Equipment
Ingredients
- 2 medium-sized spaghetti squash
- 1/2 lb ground beef
- 1/4 lb sweet or spicy sausage
- 1/2 yellow onion diced
- 1/2 red bell pepper diced
- 1 clove garlic minced
- 1/4 teaspoon dried oregano
- 1/4 tsp dried basil
- salt and pepper to taste
- 1 (14) oz can diced tomatoes
- 3 tablespoon tomato paste
- 1/4 cup grated parmesan cheese
- 8 slices mozzarella cheese
Instructions
- Preheat the oven to 450 degrees Fahrenheit (232 degrees Celsius). Cut both squash in half and remove the seeds. Brush with olive oil and season with salt and pepper. Place cut side down on a parchment- or baking mat–lined sheet. Roast for 35–45 minutes.
- Meanwhile, during the last 20 minutes of the squash roasting, prepare the filling. In a large skillet or Dutch oven set over medium heat, add the olive oil. Place the sausage and ground beef in the pan and cook until lightly browned. Add the onion and bell pepper; cook until tender, then add the garlic. Continue cooking until the meat is browned and the garlic is fragrant. Add the oregano, basil, salt, and pepper, then stir in the diced tomatoes and tomato paste. Turn the heat down to low and continue to simmer for 5 to 10 minutes.
- Once the squash has finished cooking, remove it and scrape the inside with a fork until shredded. This is what gives you the spaghetti. Fill the squash with the filling and top with grated parmesan and mozzarella cheese. Broil for 10–15 minutes, or until the cheese has melted (and browned, if desired).
Notes
-This recipe can easily be halved or doubled!
STORE the stuffed squash halves in an airtight container once completely cooled. They can be refrigerated for up to 4 days. To FREEZE, scoop the filling and squash into a freezer-safe container (or keep them assembled). Freeze for up to 2 months. If frozen, thaw overnight in the fridge before reheating.
REHEAT in a 350 degrees Fahrenheit (177 degrees Celsius) oven for 20–30 minutes or until warmed through. The microwave works in short bursts, but the cheese topping reheats best in the oven.
Nutrition
Calories: 561kcal | Carbohydrates: 45g | Protein: 35g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 107mg | Sodium: 1040mg | Potassium: 1223mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1793IU | Vitamin C: 44mg | Calcium: 509mg | Iron: 5mg
