Spaghetti Squash with Beef Sauce

Why You’ll Love This Recipe

This Spaghetti Squash with Beef Sauce is the perfect way to enjoy the comforting flavors of spaghetti and meat sauce while keeping things light and healthy. The spaghetti squash provides a satisfying base, while the rich and savory beef sauce with tomatoes, garlic, and Italian herbs brings all the flavor you love. It’s an ideal choice for anyone looking for a gluten-free, low-carb alternative to traditional pasta dishes, but with all the satisfaction. Whether you’re following a specific diet or just want a nutritious meal, this dish is sure to please everyone.

Ingredients

For the beef sauce:

• 1 lb ground beef (or ground turkey for a leaner option)

• 1 small onion, chopped

• 2 garlic cloves, minced

• 1 can (14.5 oz) crushed tomatoes

• 1 can (6 oz) tomato paste

• 1/2 cup beef broth (or vegetable broth)

• 1 tsp dried oregano

• 1 tsp dried basil

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/4 tsp red pepper flakes (optional, for heat)

For the spaghetti squash:

• 1 medium spaghetti squash

• 1 tbsp olive oil

• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Spaghetti Squash:

1. Preheat the oven: Preheat your oven to 400°F (200°C).

2. Cut and prepare the squash: Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scrape out the seeds and discard them. Drizzle the inside of each half with olive oil, and season with salt and pepper.

3. Roast the squash: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for 35-40 minutes, or until the flesh is tender and easily shredded with a fork. Once cooked, use a fork to scrape the flesh into strands, creating the “spaghetti” texture. Set aside.

Make the Beef Sauce:

1. Cook the ground beef: While the squash is roasting, heat a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a spatula, until browned and fully cooked, about 5-7 minutes. Drain any excess fat.

2. Add the onion and garlic: Add the chopped onion to the beef and cook for 2-3 minutes until softened. Add the minced garlic and cook for another 30 seconds, until fragrant.

3. Add the tomato paste and seasonings: Stir in the tomato paste, oregano, basil, salt, pepper, and red pepper flakes (if using). Let the mixture cook for 1-2 minutes.

4. Add the crushed tomatoes and broth: Pour in the crushed tomatoes and beef broth. Stir everything together and bring to a simmer. Let the sauce cook for 10-15 minutes, stirring occasionally, until it thickens and the flavors meld together.

Assemble the Dish:

1. Combine the squash and sauce: Divide the roasted spaghetti squash strands between bowls or plates. Top with the beef sauce, and stir to combine.

2. Serve: Serve the dish as is, or garnish with grated Parmesan cheese and fresh basil for added flavor.

Servings and Timing

• Servings: 4

• Total time: 50 minutes

• Active time: 20 minutes

• Cooking time: 30 minutes (for squash and sauce)

Variations

• Add vegetables: You can add more vegetables to the beef sauce, such as bell peppers, mushrooms, spinach, or zucchini, for added nutrition.

• Make it dairy-free: Omit the Parmesan cheese or use a dairy-free alternative to keep it dairy-free.

• Spicy beef sauce: Add more red pepper flakes or a diced jalapeño to the beef sauce for a spicier kick.

• Use ground chicken or turkey: For a leaner option, swap the ground beef for ground turkey or chicken.

• Cheesy: Top the finished dish with a bit of melted mozzarella or cheddar cheese for a cheesy version of this dish.

Storage/Reheating

• Storage: Leftover Spaghetti Squash with Beef Sauce can be stored in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in the microwave or in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if necessary.

FAQs

Can I use pre-cooked spaghetti squash?

Yes, you can use pre-cooked or leftover spaghetti squash for this recipe. Simply reheat the squash before adding the beef sauce.

Can I use a slow cooker for the beef sauce?

Yes, you can cook the beef sauce in a slow cooker. Brown the ground beef, onion, and garlic first, then transfer everything to the slow cooker with the tomato paste, crushed tomatoes, and broth. Cook on low for 4-6 hours or high for 2-3 hours.

Can I freeze this dish?

Yes, you can freeze both the beef sauce and the cooked spaghetti squash separately. To freeze, place each component in airtight containers and store for up to 3 months. To reheat, thaw in the refrigerator overnight and reheat in the microwave or on the stovetop.

Can I use another type of squash?

Yes, you can use other types of squash like butternut squash, acorn squash, or kabocha squash. However, these types of squash will have a different texture than spaghetti squash, so they may not mimic the “noodles” as closely.

Can I make this dish vegetarian?

Yes! You can replace the ground beef with lentils, tempeh, or a plant-based meat substitute to make it vegetarian or vegan.

Conclusion

Spaghetti Squash with Beef Sauce is a light, healthy, and flavorful alternative to traditional spaghetti. It’s easy to prepare and customizable with your favorite toppings or veggies, making it a perfect weeknight dinner. Whether you’re looking for a low-carb, gluten-free meal or simply a comforting dish, this recipe is a great choice. With its tender squash, rich beef sauce, and classic flavors, this dish is sure to become a favorite in your recipe collection!