spaghetti squash ground beef recipe

Written ByJenny Smyth Posted on
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The Best spaghetti squash ground beef recipe

I’ve been making spaghetti squash ground beef recipe for years, and it’s a staple in our household. It’s a simple yet flavorful dish that’s perfect for a weeknight dinner or a special occasion. The combination of tender squash and rich ground beef is a winner with both my kids and my husband.

I love that it’s a healthy option too – the squash is low in calories and high in fiber, and the beef is lean and packed with protein. Plus, it’s easy to make and can be reheated for days, making it a great option for meal prep or a busy weeknight dinner. One of the things I appreciate about this recipe is that it’s a great way to get my kids to eat their vegetables.

They don’t even notice the squash is there! And as for the beef, I like that it’s cooked until it’s nice and brown, which brings out the flavor. It’s just one of those dishes that never fails to impress.

I think part of what makes this recipe so great is the technique involved in cooking the squash. You have to pierce it with a fork several times before baking it, which allows the steam to escape and helps it cook evenly. And then there’s the issue of how to get the strands out – some people use a fork, but I find that using two forks works best.

It takes a bit more effort, but trust me, it’s worth it.

Spaghetti Squash with Ground Beef

4.5 from 1814 votes

A hearty and healthy low-carb meal where tender spaghetti squash strands are paired with savory ground beef in a rich tomato sauce. This dish is perfect for a satisfying dinner that feels indulgent but is packed with vegetables and protein.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Spaghetti Squash

1 medium spaghetti squash (about 3 pounds)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Ground Beef Sauce

1 pound lean ground beef
1 medium onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
2 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
2 tablespoons grated Parmesan cheese (for serving)
2 tablespoons chopped fresh parsley (for garnish)

👨‍🍳Directions

1Preheat the oven to 400°F.
2Cut the spaghetti squash in half lengthwise using a sharp knife, then scoop out and discard the seeds and stringy pulp.
3Brush the cut sides with olive oil and season with salt and pepper.
4Place the squash halves cut-side down on a baking sheet.
5Roast for 35 to 40 minutes until the flesh is tender and easily pierced with a fork.
6Remove from the oven and let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
7While the squash roasts, heat a large skillet over medium-high heat.
8Add the ground beef and cook for 5 to 7 minutes, breaking it apart with a wooden spoon, until browned and no longer pink.
9Remove the beef with a slotted spoon and set aside, leaving about 1 tablespoon of drippings in the pan.
10Reduce the heat to medium and add the diced onion to the skillet.
11Cook for 4 to 5 minutes until softened and translucent.
12Stir in the minced garlic and cook for 30 seconds until fragrant.
13Return the cooked beef to the skillet.
14Add the crushed tomatoes, tomato paste, oregano, basil, salt, and red pepper flakes if using.
15Stir well to combine and bring the sauce to a simmer.
16Cook for 10 minutes, stirring occasionally, until the sauce thickens slightly.
17Add the spaghetti squash strands to the skillet and toss gently with the sauce until evenly coated.
18Cook for 2 to 3 minutes until heated through.
19Serve hot, topped with grated Parmesan cheese and fresh parsley.

🔧Equipment

Baking sheet
Fork
Large skillet
Cutting board
Chef’s knife
Measuring spoons
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 5g❤️Cholesterol: 70mg🧂Sodium: 720mg🌾Total Carbs: 28g🥦Dietary Fiber: 6g🍬Sugars: 10g🥩Protein: 28g

📝Notes

For a dairy-free version, omit the Parmesan cheese or use a vegan alternative. You can also add other vegetables like bell peppers or zucchini to the sauce for extra nutrients.

To store leftovers, let the spaghetti squash and beef mixture cool completely, then transfer it to an airtight container and keep it in the refrigerator for up to four days. When you are ready to eat, reheat it in a skillet over medium heat with a splash of water or broth to bring back some moisture, or use the microwave for a quick option.

For serving, I like to top each portion with a sprinkle of Parmesan cheese and fresh parsley, and it works great as a main dish or even a side alongside a simple green salad. This recipe is always a good idea for family gatherings because it pleases both the health conscious eaters and those just looking for a tasty, comforting meal.

❓ Frequently Asked Questions About Spaghetti Squash with Ground Beef

Q: What type of squash should I use?

For this recipe, you’ll want to use spaghetti squash. You can usually find it in the produce section of your grocery store or at a farmer’s market.

Q: Can I use ground turkey instead of beef?

Sure thing! Ground turkey will work just as well as ground beef in this recipe.

Q: How do I get the strands out of the squash?

Using two forks works best for me. Simply hold one fork vertically and run the other fork horizontally through the strands to loosen them.

Q: Can I make this recipe ahead of time?

Yes, you can cook the squash and brown the beef ahead of time, then assemble everything just before serving.

Q: Is this recipe suitable for vegetarians?

Nope! This recipe contains ground beef.

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