Stuffed Spaghetti Squash

( By zhanghengshuo )

  • easy
  • 2 servings
    • Prep : 15 Mins
    • Cook : 60 Mins
    • Total : 75 Mins
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A fun way to eat "pasta" without the carbs! Looking for a way to have pasta, but remain healthy? This stuffed spaghetti squash with tomato and ground beef helps you get over all your cravings, all the while removing those carbs! I knew I wanted to make it a “traditional” spaghetti dinner, so I kept everything basic. You will note in the recipe I do not list a weight for the squash. I totally forgot to weigh it, but there was enough sauce that I had some leftovers, so do not be too concerned about picking a small one. Plus, it is entirely how you remove your seeds in the end.
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A fun way to eat "pasta" without the carbs! Looking for a way to have pasta, but remain healthy? This stuffed spaghetti squash with tomato and ground beef helps you get over all your cravings, all the while removing those carbs! I knew I wanted to make it a “traditional” spaghetti dinner, so I kept everything basic. You will note in the recipe I do not list a weight for the squash. I totally forgot to weigh it, but there was enough sauce that I had some leftovers, so do not be too concerned about picking a small one. Plus, it is entirely how you remove your seeds in the end.
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    Stuffed Spaghetti Squash

    • easy
    • 2 servings
    • 60 Minutes
    A fun way to eat "pasta" without the carbs! Looking for a way to have pasta, but remain healthy? This stuffed spaghetti squash with tomato and ground beef helps you get over all your cravings, all the while removing those carbs! I knew I wanted to make it a “traditional” spaghetti dinner, so I kept everything basic. You will note in the recipe I do not list a weight for the squash. I totally forgot to weigh it, but there was enough sauce that I had some leftovers, so do not be too concerned about picking a small one. Plus, it is entirely how you remove your seeds in the end.
    Read More
    A fun way to eat "pasta" without the carbs! Looking for a way to have pasta, but remain healthy? This stuffed spaghetti squash with tomato and ground beef helps you get over all your cravings, all the while removing those carbs! I knew I wanted to make it a “traditional” spaghetti dinner, so I kept everything basic. You will note in the recipe I do not list a weight for the squash. I totally forgot to weigh it, but there was enough sauce that I had some leftovers, so do not be too concerned about picking a small one. Plus, it is entirely how you remove your seeds in the end.
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    Stuffed Spaghetti Squash
    Method
    Ingredients
      • Pepper
      • Parmesan cheese for topping if desired
      • 1/4 tsp. Cayenne
      • 1 tsp. Dried oregano
      • 1/2 tsp. Dried thyme
      • Salt
      • 28 oz. Diced tomatoes, drained
      • 1 Portobello mushroom, halved and sliced
      • 3 Garlic cloves, minced
      • 1 Onion, diced
      • 1 Green pepper, diced
      • 1 pound Ground beef
      • 3 pounds Spaghetti squash
    • Step 1
      Preheat oven to 400℉. Stab a knife into the spaghetti squash randomly to allow steam to release. Place on a baking sheet and cooking for 30-40 minutes. Slice in half and allow to cool. Remove seeds. Using a fork, run it inside the squash to create the spaghetti "noodles."
    • Step 2
      Heat a large frying pan over medium-high heat. Add the beef, onions, garlic, and mushrooms. Cook until meat is browned. Mix in tomatoes, green pepper, salt, and pepper. Sprinkle with thyme, oregano, and cayenne. Reduce heat and simmer for 10 minutes.
    • Step 3
      Reduce oven to 350℉. Add the sauce on top of your prepared squash halves. Sprinkle with Parmesan cheese if desired. Bake for 10 minutes, or until heated through and cheese is melted.
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      Stuffed Spaghetti Squash

      with Tomato and Ground Beef
      • easy
      • 2 servings
        • Prep : 15 Mins
        • Cook : 60 Mins
        • Total : 75 Mins
      A fun way to eat "pasta" without the carbs! Looking for a way to have pasta, but remain healthy? This stuffed spaghetti squash with tomato and ground beef helps you get over all your cravings, all the while removing those carbs! I knew I wanted to make it a “traditional” spaghetti dinner, so I kept everything basic. You will note in the recipe I do not list a weight for the squash. I totally forgot to weigh it, but there was enough sauce that I had some leftovers, so do not be too concerned about picking a small one. Plus, it is entirely how you remove your seeds in the end.
      01 Ingredients
        • Pepper
        • Parmesan cheese for topping if desired
        • 1/4 tsp. Cayenne
        • 1 tsp. Dried oregano
        • 1/2 tsp. Dried thyme
        • Salt
        • 28 oz. Diced tomatoes, drained
        • 1 Portobello mushroom, halved and sliced
        • 3 Garlic cloves, minced
        • 1 Onion, diced
        • 1 Green pepper, diced
        • 1 pound Ground beef
        • 3 pounds Spaghetti squash
      Sponsored Links
      02 Method
      • Step 1
        Preheat oven to 400℉. Stab a knife into the spaghetti squash randomly to allow steam to release. Place on a baking sheet and cooking for 30-40 minutes. Slice in half and allow to cool. Remove seeds. Using a fork, run it inside the squash to create the spaghetti "noodles."
      • Step 2
        Heat a large frying pan over medium-high heat. Add the beef, onions, garlic, and mushrooms. Cook until meat is browned. Mix in tomatoes, green pepper, salt, and pepper. Sprinkle with thyme, oregano, and cayenne. Reduce heat and simmer for 10 minutes.
      • Step 3
        Reduce oven to 350℉. Add the sauce on top of your prepared squash halves. Sprinkle with Parmesan cheese if desired. Bake for 10 minutes, or until heated through and cheese is melted.
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