Super Spaghetti Squash with Spaghetti Sauce
Discover a healthier twist on a classic Italian favorite with this Super Spaghetti Squash with Spaghetti Sauce recipe! This low-carb, gluten-free dish features tender, roasted spaghetti squash strands that perfectly mimic pasta, served with a rich, homemade meat sauce brimming with diced onions, garlic, crushed tomatoes, and fragrant herbs like oregano and basil. A hint of red pepper flakes adds optional spice, while parmesan cheese and fresh parsley bring the perfect finishing touch. Not only is this recipe easy to prepare, but it’s also packed with wholesome ingredients and ready in just over an hour, making it an ideal weeknight dinner. Whether you’re looking to lighten up your meals or explore creative alternatives to traditional pasta, this baked spaghetti squash recipe is a satisfying, flavor-packed choice that will impress the whole family!
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Recipe Information
Ingredients
- 1 large spaghetti squash
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 pound ground beef
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 28 ounces (canned) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon (optional) red pepper flakes
- 0.5 cup (grated, for garnish) parmesan cheese
- 2 tablespoons (chopped, for garnish) parsley
Instructions
Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon.
Brush the inside of each squash half with 1 tablespoon of olive oil and sprinkle evenly with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the preheated oven for 40–45 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat a large skillet over medium heat and cook the ground beef until browned, breaking it up with a spoon as it cooks. Drain any excess fat and set the beef aside.
In the same skillet, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 1–2 minutes, or until fragrant.
Stir in the crushed tomatoes, tomato paste, oregano, basil, and red pepper flakes (if using). Mix well to combine. Add the cooked beef back into the skillet and let the sauce simmer on low heat for 15–20 minutes to allow the flavors to meld together.
Once the spaghetti squash has finished roasting, use a fork to scrape the flesh into long strands, resembling spaghetti. Be careful not to puncture the squash skin if using it as a serving bowl.
To serve, divide the spaghetti squash strands among plates or use the squash shells as bowls. Top with the homemade spaghetti sauce, a sprinkle of grated parmesan cheese, and chopped parsley for garnish.
Serve immediately and enjoy your Super Spaghetti Squash with Spaghetti Sauce!
Nutrition Facts
Calories |
1346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 1511 mg | 66% | |
| Total Carbohydrate | 20.8 g | 8% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 8.8 g | ||
| Protein | 79.9 g | 160% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1676 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
