This dish is a delicious and healthier twist on classic spaghetti, featuring tender spaghetti squash paired with a rich, savory meat sauce. It’s perfect for a comforting meal that’s both satisfying and full of flavor.
Start by preheating your oven to 375°F. Take your spaghetti squash and poke several holes all over it, then place it whole in a baking dish. Roast it for about 25 minutes, or until you can easily pierce it with a knife. Let it cool enough so you can handle it safely.
Once it’s cool, cut the squash in half and scoop out the seeds and ribs. Put the halves face down in a baking dish with a little water, cover with foil, and bake for another 25 minutes or so, until the flesh pulls away easily when you run a fork through it.
While the squash is finishing in the oven, heat a skillet over medium-high heat and cook the ground beef until it’s browned and crumbly. Drain off any excess fat and set the meat aside.
In a large skillet over medium-low heat, warm some olive oil and toss in the yellow squash, zucchini, bell pepper, onion, and all your seasonings — Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook the veggies until they’re nice and tender, about 10 minutes. Then stir in the tomato sauce and add the cooked beef halfway through simmering, letting everything heat through for another 10 minutes or so.
When the squash is ready, flip the halves over and shred the flesh with a fork, starting from the center and working outward. Scoop the spaghetti-like strands onto plates, press them down a little, and spoon the meaty sauce over the top. Enjoy!
- Roast the squash cut-side down on a baking sheet for even cooking and a tender texture.
- Use a fork to gently scrape the squash strands to keep them long and spaghetti-like.
- Let the sauce simmer slowly to deepen the flavors and tenderize the meat.
This dish is a great way to enjoy a classic comfort food with a healthy twist. The spaghetti squash adds a light, slightly sweet flavor and a satisfying texture that pairs perfectly with a rich, meaty sauce. It’s low in carbs but high in nutrients, making it both delicious and nourishing.
Serve this dish with a simple green salad or steamed vegetables to balance the meal. A sprinkle of freshly grated Parmesan or chopped basil adds a nice finishing touch. Garlic bread or crusty rolls also complement the flavors well.
Store leftover squash and sauce separately in airtight containers in the refrigerator. The sauce can be kept for up to 4 days, while the squash is best eaten within 2 to 3 days to maintain its texture. Reheat gently on the stovetop or in the microwave.
