Cheesy Meaty Low-Carb Stuffed Spaghetti Squash

Overview: Spaghetti squash stuffed with a rich meaty sauce, topped with cheese, and broiled to perfection.

Spaghetti squash is a vegetable that, once cooked, can be fluffed with a fork into spaghetti-looking noodles. As a low-glycemic, low-calorie, low-carb vegetable, it is a great substitute for spaghetti/angel hair type dishes.

Spaghetti squash is (give or take) about 10g of carbs. This recipe serves two, clocking it at 5g of carbs per serving. Even though we are topping it with ooey gooey cheesy goodness, it’s still a wholesome dish since spaghetti squash is also a good source of vitamins, antioxidants and beta carotene.

How does spaghetti squash taste? It is light in flavor, slightly sweet, reminiscent of butternut squash. It’s  versatile in its abilities to take on any flavor, like cauliflower.

To make it the best cheesy and meaty stuffed spaghetti squash, it is loaded with ground beef, a hearty marinara sauce, spinach, onions and garlic, topped with cheese, and broiled to perfection.

This recipe is also budget-friendly. Each spaghetti squash is under $2 at any grocery store and serves two people (for this recipe).

Notes about this recipe:

Spaghetti squash – microwaved spaghetti squash is faster than roasted spaghetti squash. We find it best to flip them face down on a plate and microwave the spaghetti squash for 7 minutes. Be sure to scoop out the seeds with a sturdy spoon before cooking.

Marinara sauce – To make the store-bought sauce heartier, we added caramelized onions and garlic. You can skip this step if you’d like (#4). Alternatively, you can add the red sauce to the meat with frozen spinach and get the same result.

Meat – use 90% lean ground beef, chicken, or turkey. This recipe can also be made vegetarian by replacing the meat with veggie crumbles, like Gardein and Morning Star.

Cheese – we recommend mozzarella, cheddar, parmesan or similar mix. If possible, skip the pre-shredded cheese and opt for the block. Freshly grating your cheese makes for a better, meltier taste. And buying the block instead of pre-shredded is actually cheaper.

Cheesy Meaty Low-Carb Stuffed Spaghetti Squash Recipe

INGREDIENTS:
1 Spaghetti Squash
1 pkg of ground beef (8 oz.)
1C frozen spinach
About ½ – 1C of Mozzarella + cheddar
About 1 1/2 – 2C Raos Marinara
1/2 onion
2 cloves garlic

DRY SEASONINGS:
Garlic powder
Italian seasonings
Cumin
Sea salt
Pepper

How to make our stuffed spaghetti squash:

1. Use a very strong knife to cut the spaghetti squash in half lengthwise. TIP: some grocery stores will cut it for you when buying, like Publix.
2. Place the halved spaghetti squash face-down on a plate and microwave for *7 minutes. After its finished cooking, keep it face-down and warm up the next halved spaghetti squash.
3. In a medium skillet, heat EVOO over medium-high heat. Add the beef (or your protein of choice) and season with garlic powder, cumin, Italian seasonings, salt, and pepper. Cook, occasionally stirring, until browned.
4. Skip this step if you want to use store-bought sauce as-is. Chop the onion and garlic cloves and cook in a small pot over medium heat until the onions become translucent. Add the red sauce to this mix and 1 cup of frozen spinach.
5. Add the red sauce mixture to the meat and stir to combine. Turn off the heat and set aside.
6. Place the spaghetti squash halves on a baking sheet. Use a fork to pull the spaghetti-like strands apart on both spaghetti squash halves. It’s ok if you don’t scrape up every single strand – they will come off naturally when it’s served.
7. Mix the meaty mixture into the spaghetti squash, gently folding the saucy mixture with the squash. It will be full, so mix it gently to keep the yellow skin “bowls” intact. Add more of the meat on top.
8. Top with a layer of shredded cheese, and be generous.
9. Place the baking sheet in the oven and broil for 1-2 minutes (watch carefully). Bake until hot and bubbly.
10. Remove and serve hot. It’s best to slide a spatula underneath the bottom of the stuffed spaghetti squash and use it to get it safely to a plate.

Since microwave wattage may differ, you can start with 5 minutes first and let it sit for another minute to see if it’s tender enough. A simple Ceasar salad is a great side dish to this entree.

We hope you love this recipe!