Here’s my favorite spaghetti squash recipe, topped with seasoned ground beef, fresh herbs, and a sprinkle of Parmesan cheese – perfect for anyone looking to swap regular pasta for something lighter.
This dish has become my go-to weeknight dinner when I want something filling but not too heavy. I often make extra so we can have leftovers for lunch the next day. Who doesn’t love having tomorrow’s meal already figured out?
Why You’ll Love This Spaghetti Squash with Ground Beef
- Low-carb alternative – This dish gives you all the satisfaction of a pasta dinner without the carbs, making it perfect for keto and low-carb diets.
- Packed with vegetables – You’re getting a full serving of vegetables with every bite, from the spaghetti squash base to the zucchini and bell peppers mixed throughout.
- Meal prep friendly – Make a big batch and enjoy it throughout the week – it reheats beautifully and the flavors get even better over time.
- Customizable recipe – You can easily adjust the seasonings and vegetables to your taste, or swap the ground beef for turkey or Italian sausage if you prefer.
- High protein – With lean ground beef as the star, this dish keeps you feeling full and satisfied while providing plenty of protein for muscle maintenance.
What Kind of Spaghetti Squash Should I Use?
When shopping for spaghetti squash, look for ones that are firm, pale yellow in color, and feel heavy for their size. The squash should be free of soft spots or dark patches, and a good weight range is between 4-8 pounds. While you might find them year-round, they’re at their best during fall and winter months. If you’re cooking for two people, a medium-sized squash (about 4 pounds) should be plenty, but grab a larger one if you’re feeding a family or want leftovers. Just make sure your squash isn’t too ripe – if it has an orange tint, it might be a bit too mature and could turn out mushy when cooked.
Options for Substitutions
This recipe is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Spaghetti squash: This is the star of the show, but if you can’t find it, try using spiralized zucchini (zoodles) or butternut squash noodles. Just remember these alternatives cook much faster – about 3-5 minutes in a pan.
- Ground beef: Feel free to swap with ground turkey, chicken, or even plant-based alternatives. For vegetarian options, chopped mushrooms or crumbled tempeh work great too.
- Marinara sauce: No jar sauce? No problem! Use canned crushed tomatoes mixed with Italian herbs, or make a quick sauce with canned tomato sauce and paste. You’ll need about 2-3 cups worth.
- Sour cream: Greek yogurt makes a great substitute and adds extra protein. For dairy-free options, try cashew cream or dairy-free yogurt alternatives.
- Fresh basil: If fresh basil isn’t available, use 1 tablespoon dried basil instead. You can also try fresh parsley or oregano for a different but tasty twist.
- Bell pepper: Any color bell pepper works fine here, or try using carrots, celery, or extra zucchini if you’re out of peppers.
Watch Out for These Mistakes While Cooking
The biggest challenge when preparing spaghetti squash is avoiding mushy, waterlogged strands – to prevent this, always cut your squash in half lengthwise and roast it cut-side down at 400°F until just tender, not soft. A common error is overcooking the ground beef, which can make it tough and dry – instead, cook it just until it loses its pink color and drain any excess fat before adding your marinara sauce. For perfectly seasoned results, don’t wait until the end to add your spices; incorporate them while cooking the beef to allow the flavors to develop fully. To keep your dish from becoming watery, make sure to let the cooked spaghetti squash strands rest in a colander for about 10 minutes before combining them with the meat sauce, and remember to season each component (squash, meat, and vegetables) separately rather than trying to fix the seasoning at the end.
What to Serve With Spaghetti Squash and Ground Beef?
This low-carb take on pasta night pairs really well with a bunch of simple sides that’ll round out your meal nicely. A fresh Caesar salad or mixed green salad with Italian dressing makes for a perfect starter that won’t weigh you down. If you’re feeding a crowd, try adding some garlic bread or cheesy breadsticks for the non-keto folks at the table – they’ll love having something to soak up the extra sauce. For a veggie-forward option, some roasted broccoli or sautéed green beans seasoned with garlic and lemon would fit right in with these Italian-inspired flavors.
Storage Instructions
Keep Fresh: This spaghetti squash and beef dish is perfect for meal prep! Put it in an airtight container and keep it in the fridge for up to 4 days. The flavors actually get better as they meld together, making your leftovers extra tasty.
Freeze: Want to save some for later? Let the dish cool completely, then portion it into freezer-safe containers. It’ll stay good in the freezer for up to 3 months. Just skip adding the fresh basil and sour cream until you’re ready to serve – these ingredients are best added fresh.
Reheat: When you’re ready to enjoy your leftovers, warm them up in the microwave for 2-3 minutes, stirring halfway through. Or heat it in a pan on the stove over medium heat until it’s warm throughout. Add a splash of water if it seems a bit dry, and don’t forget to top with fresh basil and a dollop of sour cream!
| Preparation Time | 15-30 minutes |
| Cooking Time | 60-75 minutes |
| Total Time | 75-105 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 110-120 g
- Fat: 140-150 g
- Carbohydrates: 70-80 g
Ingredients
- 1/2 cup olive oil
- 1 whole spaghetti squash
- 1 pound ground lean beef
- 1 jar marinara sauce
- 1/2 chopped yellow onion
- 1 chopped green bell pepper
- 1 chopped zucchini
- 1 teaspoon black pepper
- 1 teaspoon himalayan salt
- 1 teaspoon paprika
- 1 teaspoon garlic salt
- 1 teaspoon garlic powder
- 1/2 cup sour cream
- 1 bunch fresh basil leaves
Step 1: Prepare and Bake the Squash
Preheat your oven to 375 degrees Fahrenheit.
Drizzle a baking sheet with olive oil to prevent sticking.
Cut the squash in half lengthwise and scoop out the seeds.
Place the squash halves cut side down on the prepared baking sheet.
Bake in the preheated oven, uncovered, until tender, for about 30-40 minutes.
Once done, reduce the oven temperature to 350 degrees Fahrenheit.
Allow the squash to cool until it is easy to handle, then scoop out the flesh, using a fork to separate it into strands.
Set aside both the squash strands and the empty shells for later use.
Step 2: Cook the Vegetables
In a large saucepan over medium heat, drizzle a bit of olive oil.
Add the chopped onion and green bell pepper to the pan and simmer until the onion turns translucent.
This usually takes a few minutes.
Stir occasionally to avoid burning the vegetables.
Step 3: Brown the Meat and Combine Ingredients
Add a pound of lean ground beef to the saucepan with the vegetables.
Cook the beef along with the onion, green bell pepper, and zucchini over medium heat, breaking up the beef into crumbles.
Continue cooking until the meat is browned and no longer pink, approximately 3-4 minutes.
Drain excess fat, if necessary.
Add in the marinara sauce and cook for two more minutes.
Stir in the spaghetti squash strands and continue cooking uncovered until the liquid has evaporated, about 10 minutes.
Step 4: Fill and Bake the Squash Shells
Fill the empty squash shells with the beef and squash mixture.
Place the filled shells in a shallow baking dish.
Bake, uncovered, at 350 degrees Fahrenheit for about 15 minutes.
This helps the flavors meld together and warms the dish thoroughly.
Step 5: Add Cheese and Finalize Cooking
Sprinkle the filled squash shells with cheese and bake for an additional 5 minutes or until the cheese has melted.
If you prefer a crispy cheese topping, you can switch the oven to broil for a brief moment but keep a close eye to avoid burning.
Step 6: Serve and Garnish
Once the cheese is melted and bubbly, remove the dish from the oven.
Top with fresh basil leaves and a dollop of sour cream for added flavor.
Serve warm and enjoy your delicious meal!