spaghetti squash and meat sauce recipe

Written ByJenny Smyth Posted on
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The Best spaghetti squash and meat sauce recipe

I’ve been making this spaghetti squash and meat sauce recipe for years, and it’s always a hit with my family. My kids love the fact that it’s a healthier alternative to traditional spaghetti with meat sauce, and I love that it’s so easy to make.

The dish originated in Italy, where spaghetti squash is a popular substitute for traditional pasta. It’s a great way to reduce carbs and increase the nutrient content of your meal.

I like to use ground beef for the meat sauce, but you can also use ground turkey or pork if you prefer. The key to making this recipe is to cook the spaghetti squash until it’s tender and then top it with the meat sauce and some grated Parmesan cheese.

I often serve this dish on weeknights, but it’s also perfect for special occasions or family gatherings. My husband loves it when I make this recipe because he says it’s one of the few things that can fill him up without feeling too heavy or greasy.

I’ve tried making this recipe with different types of squash, but I find that spaghetti squash is the best choice because of its mild flavor and tender texture. When I’m short on time, I like to use pre-cooked ground beef or sausage to speed up the cooking process.

My kids are picky eaters, but they always enjoy this dish because of its familiar flavor and texture.

Spaghetti Squash with Meat Sauce

4.6 from 1513 votes

A low-carb alternative to pasta, this spaghetti squash is roasted until tender and topped with a rich, savory meat sauce. The squash strands mimic spaghetti perfectly, making it a satisfying and healthy meal.

Prep Time15 mins
Cook Time45 mins
Resting Time0 mins
Total Time60 mins
Servings: 4Cuisine: InternationalCalories: 350 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 Meat Sauce

1 tablespoon olive oil
1 pound lean ground beef (85/15)
1 medium onion, diced
3 cloves garlic, minced
1 can (15 ounces) crushed tomatoes
1 can (8 ounces) tomato sauce
2 teaspoons dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional)
1/4 cup grated Parmesan cheese (for serving)

👨‍🍳Directions

1Preheat oven to 400°F.
2Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
3Drizzle 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 oven and let cool slightly.
7While the squash roasts, heat olive oil in a large skillet over medium-high heat.
8Add the ground beef and cook, breaking it apart with a wooden spoon, for 5 to 7 minutes until browned and no longer pink.
9Reduce heat to medium and add the diced onion.
10Cook for 3 to 4 minutes until softened, then stir in the minced garlic and cook for 1 minute until fragrant.
11Pour in the crushed tomatoes and tomato sauce, then add oregano, basil, salt, and red pepper flakes if using.
12Bring the sauce to a simmer and cook for 10 to 12 minutes, stirring occasionally, until it thickens slightly.
13Use a fork to scrape the roasted squash flesh into strands and place them on a serving platter or individual plates.
14Spoon the meat sauce generously over the squash strands.
15Sprinkle with grated Parmesan cheese and serve immediately while hot.

🔧Equipment

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

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 70mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 5g🍬Sugars: 8g🥩Protein: 25g

📝Notes

For a spicier sauce, add more red pepper flakes or a pinch of cayenne pepper. You can substitute ground turkey or chicken for the beef to reduce fat. Leftover squash and sauce can be stored separately in the refrigerator for up to 3 days.

Watch Video Of How Spaghetti Squash with Meat Sauce Works

This spaghetti squash and meat sauce recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a hearty meal for a special occasion. The best part is that you can make it ahead of time and reheat it as needed.

If you’re looking for storage ideas, try refrigerating the cooked spaghetti squash in an airtight container for up to five days or freezing it for up to two months. When reheating, add some extra broth or water if necessary to prevent drying out.

❓ Frequently Asked Questions About Spaghetti Squash with Meat Sauce

Q: What is spaghetti squash?

Spaghetti squash is a type of winter squash that has a long, thin shape and a sweet, nutty flavor. It’s called ‘spaghetti’ squash because its flesh is made up of long, thin strands that resemble spaghetti.

Q: Can I use other types of squash instead of spaghetti squash?

No, while other types of squash may have similar flavors or textures, they won’t have the same unique characteristics as spaghetti squash.

Q: Is this recipe suitable for vegetarians?

No, this recipe contains ground beef and sausage, so it’s not suitable for vegetarians.

Q: Can I make this recipe in advance?

Yes, you can make the meat sauce ahead of time and store it in the refrigerator for up to three days or freeze it for up to two months.

Q: How do I cook spaghetti squash in advance?

You can cook spaghetti squash in advance by baking or microwaving it until it’s tender. Then, let it cool completely before storing it in an airtight container in the refrigerator for up to five days or freezing it for up to two months.

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