Delicious stuffed spaghetti squash filled with veggies and cheese

Stuffed Spaghetti Squash

ByCasey Monroe

Why Make This Recipe

Stuffed spaghetti squash is a delicious and healthy meal option. It is filled with lean protein, fresh vegetables, and topped with melted cheese. Not only is it tasty, but it’s also a great way to enjoy a low-carb, gluten-free dish. The fun strandy texture of spaghetti squash makes it perfect for filling and satisfying. Plus, this recipe is simple and can be prepared in under an hour!

How to Make Stuffed Spaghetti Squash

Ingredients:

  • 1 medium spaghetti squash (about 3 pounds)
  • 1 tablespoon olive oil, plus more for drizzling
  • 1 pound lean ground beef (or ground turkey)
  • 1 head broccoli, cut into small florets
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • Fresh thyme sprigs for garnish (optional)

Directions:

  1. The Easy-Cut Method: Carefully pierce the spaghetti squash all over with a sharp knife or fork, about 6-8 times. Place the squash in a microwave-safe dish and microwave on high for 5-7 minutes. This softens the skin just enough to make it much easier and safer to cut.

  2. Once slightly cooled, carefully cut the spaghetti squash in half lengthwise. Scoop out and discard the seeds and stringy bits. Drizzle the cut sides with a little olive oil, and season with salt and pepper. Place cut-side down on a baking sheet.

  3. Preheat oven to 400°F (200°C). Roast the squash for 30-40 minutes, or until tender when pierced with a fork. It should also have some nice caramelization on the edges.

  4. While the squash roasts, brown the ground beef in a large skillet over medium-high heat, breaking it apart with a spoon. Drain any excess fat. Season the beef with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the broccoli florets to the skillet, along with 2 tablespoons of water. Cover and cook for 3-5 minutes, or until the broccoli is tender and crisp. Remove from heat.

  5. Remove the roasted squash from the oven. Using a fork, gently scrape the spaghetti-like strands from the squash halves into a large bowl. Leave about a 1/2 inch border of squash in the skin so the “boats” hold their shape.

  6. Add the cooked ground beef and broccoli mixture to the bowl with the spaghetti squash strands. Mix gently to combine. Taste and adjust seasoning as needed.

  7. Carefully spoon the spaghetti squash and beef mixture back into the empty squash halves, mounding it slightly.

  8. Top each stuffed half generously with shredded mozzarella cheese.

  9. Return the stuffed squash to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden.

  10. Garnish with fresh thyme sprigs before serving.

How to Serve Stuffed Spaghetti Squash

Serve stuffed spaghetti squash warm right from the oven. This dish is perfect as a standalone meal, but you can also pair it with a side salad or garlic bread for a complete dinner. Enjoying it with friends and family makes it even more special!

How to Store Stuffed Spaghetti Squash

If you have leftovers, allow them to cool down and then store them in an airtight container in the refrigerator. Stuffed spaghetti squash will stay fresh for about 3-4 days. You can also freeze it for later. Just make sure to wrap it tightly and use it within 2-3 months for best quality.

Tips to Make Stuffed Spaghetti Squash

  • Choose a spaghetti squash that feels heavy for its size; it will have better texture and flavor.
  • Feel free to substitute the ground beef with turkey, chicken, or even plant-based meat for a vegetarian option.
  • You can add more veggies like bell peppers or spinach for extra nutrition.
  • To make it spicier, consider adding red pepper flakes or diced jalapeños.

Variation

You can make a Mexican-style stuffed spaghetti squash by using ground chicken or turkey, adding black beans, corn, and taco seasoning instead of traditional Italian flavors. Top with salsa and avocado for a refreshing twist!

FAQs

Q: Can I microwave the spaghetti squash instead of roasting it?
A: Yes, you can microwave the squash. Just microwave it whole for about 10-12 minutes, turning it halfway. Cut and scoop out the seeds after it cools.

Q: How do I know when the spaghetti squash is cooked?
A: The squash should be tender and easily pierceable with a fork. It should also have some caramelized edges.

Q: Can I make this recipe ahead of time?
A: Yes, you can prepare the stuffing a day in advance and assemble it in the squash just before baking. This saves time on busy nights!