Baked Spaghetti Squash with Meat Sauce

Baked Spaghetti Squash with Meat Sauce is the ultimate comfort food makeover. If you’re trying to reduce carbs but still crave the cozy satisfaction of pasta night, this recipe is your go-to. Tender roasted spaghetti squash replaces traditional noodles, creating a lighter, gluten-free base for hearty, flavorful meat sauce and bubbly melted cheese. It’s family-friendly, meal-prep approved, and perfect for busy weeknights or lazy Sunday dinners.

Why You’ll Love This Recipe

• 🍝 Low-carb comfort food – All the flavor of spaghetti night, minus the carbs
• 🧀 Cheesy and satisfying – Melted mozzarella and parmesan in every bite
• 🍅 Simple ingredients – Pantry staples and pre-made sauce save time
• 🧑‍🍳 Meal-prep ready – Roast the squash and make the sauce ahead
• 🥦 Healthier option – Packed with veggies, protein, and fiber
• 👨‍👩‍👧 Kid-approved – Even picky eaters love this dish

Ingredients

🥘 For the Squash Filling:

• 2 medium spaghetti squash (about 3 lbs each)
• 1 cup shredded mozzarella cheese (plus extra for topping)
• ½ cup shredded parmesan cheese
• Salt & pepper to taste

🍖 For the Meat Sauce:

• 1 lb lean ground beef (85–90%)
• 1 small onion, diced
• 2 tsp minced garlic
• 24 oz jarred spaghetti or marinara sauce (e.g. Rao’s)

Instructions

1. Roast the Spaghetti Squash
   Preheat oven to 375°F (190°C).
   Cut each squash in half lengthwise, scoop out seeds.
   Place cut-side down on a parchment-lined baking sheet.
   Roast for 45–50 minutes, or until fork-tender.
2. Scrape Squash Strands
   Let squash cool slightly.
   Use a fork to scrape spaghetti-like strands into a bowl.
   Reserve empty shells for stuffing.
3. Cook the Meat Sauce
   In a skillet over medium-high heat, brown the ground beef with onion and garlic until cooked through.
   Drain excess grease.
   Stir in spaghetti sauce and let simmer for 3–4 minutes.
4. Mix the Filling
   To the squash strands, add mozzarella, parmesan, salt, and pepper.
   Mix well and divide between squash shells.
   Spoon the meat sauce on top of each.
   Sprinkle with extra mozzarella.
5. Bake and Serve
   Bake the assembled boats at 375°F for 10–12 minutes, or until the cheese is melted and golden.
   Let cool for 5–10 minutes before serving. Enjoy!

Recipe Details

this recipe

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: ~75 minutes
• Servings: 4
• Difficulty: Medium

Nutrition Facts (Per Serving, Approximate)

• Calories: 400
• Protein: 28g
• Fat: 18g
• Carbohydrates: 15g

Note: Based on standard jarred sauce and full-fat cheese.

Tips & Variations

• 🧀 More cheesy goodness? Add ricotta between layers.
• 🍗 Meat swaps: Use ground turkey, chicken, or Italian sausage
• 🥦 Veggie boost: Add chopped mushrooms, spinach, or zucchini to the sauce
• 🧂 Flavor upgrades: Mix in Italian seasoning or red pepper flakes
• 🌱 Vegetarian version: Sub lentils or crumbled tofu for the meat

FAQs

Can I make this ahead of time?
Yes! Roast the squash and prep the meat sauce up to 2 days in advance. Assemble and bake when ready to serve.

Is this freezer-friendly?
Absolutely. Wrap cooled portions in foil or store in airtight containers. Freeze up to 3 months.

Can I use fresh tomato sauce?
Yes. Just simmer it longer to thicken before assembling.

Baked Spaghetti Squash with Meat Sauce

A low-carb, cheesy twist on classic spaghetti night — this baked spaghetti squash with meat sauce is cozy, comforting, and ideal for a family-friendly dinner.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 52 minutes mins

Total Time 1 hour hr 12 minutes mins

Servings: 4

Course: dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• **For the Squash:**
• – 2 medium spaghetti squash
• – 1 cup shredded mozzarella cheese plus extra for topping
• – ½ cup shredded parmesan cheese
• – Salt and pepper to taste
• **For the Meat Sauce:**
• – 1 lb lean ground beef
• – 1 small onion diced
• – 2 tsp minced garlic
• – 24 oz jarred spaghetti or marinara sauce

Equipment

• Baking sheet
• Sharp knife
• – Large bowl
• Skillet
• – Fork

Method

 

1. Preheat oven to 375°F (190°C). Cut squash in half, remove seeds, and place cut-side down on a baking sheet. Roast for 45–50 mins.
2. Cool slightly and scrape strands into a bowl. Reserve shells.
3. Brown beef with onion and garlic. Add sauce and simmer 3–4 mins.
4. Combine squash strands with mozzarella, parmesan, salt, and pepper. Fill shells. Top with meat sauce and more mozzarella.
5. Bake at 375°F for 10–12 mins until cheese is melted. Let rest and serve warm.

Notes

– Add Italian sausage for a flavor punch
– Great for meal prep and leftovers
– Vegetarian? Swap beef for lentils or tofu

Conclusion

Baked Spaghetti Squash with Meat Sauce is everything you love about classic Italian comfort food, but in a lighter, veggie-forward package. It’s cheesy, hearty, and endlessly adaptable to whatever’s in your fridge. Whether you’re cutting carbs or just want a fresh spin on spaghetti night, this recipe delivers every time.