Spaghetti Squash with Meat Sauce
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
407 kcal
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Course
Main Course
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Cuisine
Italian
Spaghetti Squash with Meat Sauce
Description
This recipe features a small spaghetti squash cooked until soft and scraped into spaghetti-like strands, topped with a meat sauce made from ground beef, chopped onion, and marinara sauce. The squash is first softened in the microwave to speed up cooking, then halved and scraped to create noodle-like strands. The beef is browned with onion, salted and peppered, then simmered with marinara to develop a thick, flavorful sauce.
The combined dish offers a contrast of textures: the tender, slightly crisp strands of squash and the rich, chunky sauce with a blend of savory meat and tomato flavors. Parsley and grated parmesan on top add freshness and a nutty finish. This dish can be a comforting alternative to spaghetti pasta when seeking a gluten-free or vegetable-based option.
Serving this hot with fresh herbs and cheese works well. Leftovers keep well in the refrigerator for several days and can be reheated gently in the microwave or oven to maintain texture. Using a high-quality store-bought marinara sauce or adding mushrooms and a splash of cream can enrich the sauce further.
To avoid mushy squash, avoid overcooking in the microwave and allow excess moisture to drain by placing the halves cut side down on a towel if needed. The meat sauce simmers covered to meld flavors while stirring occasionally to prevent sticking.
Ingredients
- 1 spaghetti squash small, 2 pounds
- 1 tablespoon avocado oil
- 1 pound ground beef 85/15, lean
- 1 onion small, chopped; 4 ounces
- ½ teaspoon kosher salt or ¼ teaspoon of any other salt, including Morton kosher salt, Diamond Crystal brand
- ¼ teaspoon black pepper
- 2 cups marinara sauce
- 2 tablespoons parsley chopped
- 2 tablespoons parmesan grated
Instructions
Prepare the squash:
- Pierce the spaghetti squash in a few spots with a sharp knife. Microwave for 5 minutes; turn to the other side and microwave for 5 more minutes, until soft to the touch. Let stand for 5 minutes to finish cooking.
- Using a sharp knife, cut the spaghetti squash in half lengthwise. Allow it to cool for 5 minutes until easier to handle. Scoop out the pulp and seeds from the center, then rake a fork back and forth to remove strands of the flesh onto a serving bowl. Set aside.
Cook the sauce:
- Heat the oil in a large, deep saucepan over medium-high heat for about 3 minutes. Add the beef, onions, salt, and pepper. Cook, breaking up the beef as you cook, until the beef is no longer raw, for about 5 minutes.
- Stir in the marinara sauce. Bring to a boil, then lower the heat to medium-low and simmer, covered, stirring occasionally, for 20 minutes.
Finish the dish:
- Ladle the meat sauce over the squash noodles, top with parsley and parmesan, and serve.
Notes
- Microwaving the spaghetti squash shortens cooking time but may soften the texture; avoid overcooking to keep strands distinct.
- Draining cooked squash halves cut side down on a towel helps reduce excess moisture if squash becomes too soft.
- Adding sliced mushrooms during ground beef cooking adds more flavor and texture.
- For extra richness, stir in room-temperature heavy cream into the finished meat sauce.
- Choose a high-quality marinara sauce to impact the final flavor significantly.
- Store leftovers covered in the refrigerator for up to 4 days and reheat gently in microwave at half power or in an oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 0.25recipe | |
| Calories | 407kcal | 20% |
| Carbohydrates | 14g | 5% |
| Protein | 24g | 48% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Sodium | 624mg | 26% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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