Stuffed Spaghetti Squash
This stuffed spaghetti squash with ground beef is an easy, healthy alternative for pasta night. It's a protein-packed, low carb dinner you will enjoy all season long!
Ingredients
Spaghetti Squash
- 2 spaghetti squash
- 2-4 teaspoons olive oil
- S&P , to taste
Meat sauce
- ½ Tablespoon olive oil
- ½ onion , minced
- 2 cloves garlic , minced
- 1 pound ground beef , or Italian sausage
- 1 teaspoon Kosher salt
- ¼ teaspoon ground black pepper
- ⅛ teaspoon oregano
- 1 jar marinara or spaghetti sauce
- 14 ounce can diced tomatoes , drained (optional)
For serving: Parmesan, Basil
Instructions
Spaghetti Squash
- Preheat the oven to 400°F. Slice the squash in half vertically. If you're having a hard time cutting it, score it with a knife and microwave for a few minutes.
- Brush the insides with olive oil and then sprinkle with salt and pepper. Bake for 15 minutes. Then flip upside down (so the outer shell faces up) and bake another 20-30 minutes, or until the inside easily comes up with a fork.
- Remove pan from oven and allow to cool on pan for 5 minutes. Then take a fork to scrape the strands up from the center.
Meat Sauce
- Add olive oil to frying pan and heat over medium-high heat. Add onions and cook until they become soft (about 3-5 min). Then add garlic and cook a minute longer. Next add in ground beef and seasonings. Cook meat until browned.
- Add in marinara sauce and diced tomatoes and let simmer uncovered for about 15 minutes.
- Ladle the sauce directly on top of the spaghetti squash boat and add fresh basil and parmesan if desired.
Nutrition
Calories: 448kcal, Carbohydrates: 48g, Protein: 29g, Fat: 18g, Saturated Fat: 6g, Trans Fat: 1g, Cholesterol: 74mg, Sodium: 1772mg, Potassium: 1663mg, Fiber: 11g, Sugar: 24g, Vitamin A: 1434IU, Vitamin C: 33mg, Calcium: 185mg, Iron: 7mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
