Stuffed Spaghetti Squash

By Ellie

2 Person

75 Minutes

0 Calories

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.

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

Method

01

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."
02

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.
03

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

4.3

( By Ellie )

01 Information

Grade easy
Serving 2 servings
Prep Time 15 Mins
Cook Time 60 Mins
Total Time 75 Mins

02 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

03 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.

04 Author