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.
Equipment
- Baking sheet
- Sharp knife
- - Large bowl
- Skillet
- - Fork
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
Instructions
- 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.
- Cool slightly and scrape strands into a bowl. Reserve shells.
- Brown beef with onion and garlic. Add sauce and simmer 3–4 mins.
- Combine squash strands with mozzarella, parmesan, salt, and pepper. Fill shells. Top with meat sauce and more mozzarella.
- 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
- Great for meal prep and leftovers
- Vegetarian? Swap beef for lentils or tofu