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Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce

Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce Delight

Enjoy a hearty, low-carb Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce that's both comforting and nutritious.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spaghetti Squash
  • 1 whole Spaghetti Squash Microwave for easier cutting.
  • 2 tablespoons Olive Oil Can use any neutral oil if preferred.
For the Meat Sauce
  • 1 pound Ground Beef or Turkey Can swap for ground chicken or lentils.
  • 1 cup Onion (diced) Shallots or leeks can be substituted.
  • 4 cloves Garlic (minced) Adjust based on personal taste.
  • 28 ounces Crushed Tomatoes Store-bought marinara can be used.
  • 2 tablespoons Tomato Paste Can be omitted for pre-made sauce.
  • 1 teaspoon Salt Adjust according to taste preferences.
  • 1 teaspoon Black Pepper Adjust according to taste preferences.
For the Cheesy Filling
  • 1 cup Mozzarella Cheese (shredded) Substitute with cheddar or dairy-free cheese if desired.
  • 1/2 cup Parmesan Cheese (grated) Can be replaced with nutritional yeast for a vegan option.
  • 2 teaspoons Italian Seasoning Can be substituted with herbs de Provence.

Equipment

  • Oven
  • Skillet
  • Baking Sheet
  • mixing bowl
  • Fork
  • knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out seeds. Brush the cut sides with olive oil, season with salt and pepper, and roast cut-side down on a baking sheet for 35-40 minutes.
  2. Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced onion and sauté for about 5 minutes until softened. Incorporate the ground beef or turkey, cook for 7-10 minutes until browned.
  3. Add minced garlic to the skillet and sauté for another minute. Stir in crushed tomatoes and tomato paste, season with salt and pepper, and let simmer for 15-20 minutes.
  4. After roasting, let the spaghetti squash cool. Scrape strands with a fork and combine with mozzarella, parmesan, minced garlic, and Italian seasoning in a mixing bowl.
  5. Fill each roasted spaghetti squash half with the cheesy mixture, top with meat sauce, and sprinkle additional mozzarella cheese on top.
  6. Return filled squash to the oven and bake for an additional 10-15 minutes until cheese is bubbly and golden brown.
  7. Let the dish rest for a few minutes before serving. Garnish with freshly chopped herbs, if desired.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 6gSugar: 8gVitamin A: 20IUVitamin C: 15mgCalcium: 25mgIron: 15mg

Notes

Microwave the spaghetti squash for easier cutting. Browning meat and onions enhances flavors. Use a slotted spoon for serving to avoid soggy squash.

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