Looking for a delicious, low-carb alternative to traditional pasta? This Spaghetti Squash with Meat Sauce recipe combines the comfort of classic Italian flavors with a healthier twist. I’ve perfected this recipe to deliver all the satisfaction of regular spaghetti while keeping things light and nutritious. The tender strands of spaghetti squash pair beautifully with a rich, hearty meat sauce that’ll have everyone asking for seconds.
Ingredients
- 1 large spaghetti squash (about 3-4 pounds)
- 1 pound lean ground beef (90/10)
- 1 medium onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- 1 (28 oz) can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until tender when pierced with a fork.
- While the squash cooks, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Simmer for 15-20 minutes, stirring occasionally.
- Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
- Serve the squash topped with meat sauce and freshly grated Parmesan cheese.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6 portions
Recipe Notes
- To make cutting the squash easier, pierce it a few times with a fork and microwave for 3-4 minutes first.
- Don’t overcook the spaghetti squash – you want the strands to be al dente, not mushy.
- For a lighter version, substitute ground turkey for the beef.
- The sauce can be made ahead and stored in the refrigerator for up to 3 days.
- To test if the squash is done, press gently on the outside – it should give slightly when fully cooked.
- Any leftover sauce freezes well for up to 3 months.
This Spaghetti Squash with Meat Sauce makes an excellent meal prep option and tastes even better the next day. While the cooking time might seem long, most of it is hands-off as the squash roasts in the oven. Give this healthier pasta alternative a try – I think you’ll be pleasantly surprised by how satisfying it can be!
Spaghetti Squash with Meat Sauce
Ingredients
- 1 large spaghetti squash about 3-4 pounds
- 1 pound lean ground beef 90/10
- 1 medium onion finely diced
- 4 garlic cloves minced
- 2 tablespoons olive oil
- 1 28 oz can crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes optional
- Salt and black pepper to taste
- Fresh grated Parmesan cheese for serving
Instructions
- Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with 1 tablespoon olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 35-40 minutes, until tender when pierced with a fork.
- While the squash cooks, heat the remaining olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the ground beef, breaking it up with a wooden spoon. Cook until browned, about 8-10 minutes.
- Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes. Simmer for 15-20 minutes, stirring occasionally.
- Once the squash is done, let it cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
- Serve the squash topped with meat sauce and freshly grated Parmesan cheese.
