Spaghetti Squash with Meat Sauce Recipe

Italian-American · Main course · 65 min total

A low-carb twist on classic spaghetti and meat sauce, using roasted spaghetti squash strands as the pasta substitute. This hearty, flavorful dish is perfect for a comforting dinner.

Ingredients

• 1 medium spaghetti squash (about 3 lbs)
• 1 tablespoon olive oil
• 1 lb ground beef (80/20)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle cut sides with olive oil and season with salt and pepper. Place cut-side down on a baking sheet and roast for 40-45 minutes, until tender.
2. While squash roasts, heat a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned, about 5-7 minutes. Drain excess fat.
3. Add onion and garlic to the skillet; cook until softened, about 3 minutes. Stir in crushed tomatoes, oregano, basil, salt, and pepper. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
4. Once squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Divide strands among plates or a serving platter.
5. Spoon meat sauce over the squash strands. Top with Parmesan cheese if desired. Serve immediately.

Tips

• To save time, you can microwave the squash: pierce whole squash with a fork, microwave on high for 10-12 minutes, then cut and shred.
• Leftover meat sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• For a lighter version, use ground turkey or chicken instead of beef.

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