Baked Spaghetti Squash & Meat Sauce
Who needs pasta when you’ve got spaghetti squash? This baked spaghetti squash with meat sauce is everything you love about a hearty, comforting meal, without the carb coma. Roasting the squash brings out its natural sweetness, and when you top it with a rich, savoury meat sauce and plenty of melty cheese, you won’t even miss the noodles.
Ingredients
- 1 medium spaghetti squash cut in half lengthwise
- 1 tsp olive oil
- ½ cup Parmigiano Reggiano finely grated
- ½ cup mozzarella cheese shredded
- Chopped basil for garnish
Meat Sauce
- 1 tbsp olive oil
- ½ lb ground beef
- ½ small onion finely diced
- 2 cloves garlic mashed
- 1½ tsp Italian seasoning (see below for homemade blend)
- ½ tsp cumin
- ½ tsp salt
- ⅙ tsp ground black pepper
- ⅛ tsp red pepper flakes
- 12 oz marinara sauce (store bought or homemade)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Brush the cut sides of the spaghetti squash with olive oil and season with salt and pepper.
- Place the squash cut-side down on the baking sheet.
- Roast for 40-45 minutes, until the flesh is tender and easily scraped with a fork.
- While the squash is roasting, heat 1 tbsp olive oil in a skillet over medium heat.
- Add the ground beef and cook for 3-4 minutes, breaking it apart as it browns.
- Stir in the onion, garlic, Italian seasoning, cumin, salt, black pepper, and red pepper flakes.
- Sauté for 4-5 minutes until the vegetables soften.
- Pour in the marinara sauce, stir to combine, cover, and let simmer for 5 minutes.
- Once the squash is cool enough to handle, use a fork to scrape out the strands into an 8x8 baking dish.
- Discard the squash skins.
- Pour the meat sauce over the spaghetti squash and mix slightly to combine.
- Sprinkle the Parmigiano Reggiano and mozzarella evenly over the top.
- Bake at 400°F for 20 minutes.
- Switch to broil for 2 minutes, or until the cheese is bubbly and golden.
- Remove from oven, garnish with fresh basil, and serve warm!
Notes
- Variations: If you prefer, you can use zucchini noodles or other low-carb pasta substitutes for a different twist.
- Cheese Choices: Feel free to swap Parmigiano Reggiano with Pecorino Romano or another hard cheese, and use any melty cheese you prefer for the top!
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: To reheat, warm in the oven at 350°F for about 15-20 minutes, or until heated through. You can also microwave in individual portions.
Tried this recipe?
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Mention @thewifewiththeknife or tag #wifewiththeknife