If you are looking for a meal that feels wholesome, bursting with fresh flavors, and surprisingly easy to prepare, this Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe is going to be your new favorite. Imagine tender, naturally noodle-like strands of spaghetti squash enveloping a savory mixture of ground beef and crisp broccoli, all topped with melty mozzarella cheese. It’s a colorful, comforting dish that balances protein and veggies beautifully, making it perfect for a family dinner or meal prep that doesn’t skimp on taste or satisfaction.
Ingredients You’ll Need
These ingredients are straightforward and accessible, yet each plays a crucial role in creating that perfect harmony of flavors, textures, and vibrant colors that make this dish so delightful.
- 1 large spaghetti squash: The star of the dish, offering a nutritious and naturally gluten-free base with its unique noodle-like flesh.
- 1 lb ground beef: Adds hearty protein and richness to keep you fueled and full.
- 2 cups fresh broccoli florets: For a crisp, healthy crunch and beautiful green color that brightens the plate.
- 1 small onion, diced: Gives a subtle sweetness and depth of flavor when sautéed.
- 2 cloves garlic, minced: Adds an aromatic punch to elevate the savory beef and veggies.
- 1 cup shredded mozzarella cheese: Melts into gooey perfection, delivering creamy indulgence on top.
- 1 tsp Italian seasoning: A sprinkle of herbs that ties all the flavors together with a fragrant touch.
- Salt and pepper to taste: Essential to enhance and balance every element in the dish.
- Olive oil for drizzling: Adds a hint of richness and helps roast the squash to tender perfection.
- Fresh parsley for garnish (optional): A pop of green freshness to finish and brighten the presentation.
How to Make Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Step 1: Roast the Spaghetti Squash
Getting the spaghetti squash ready is simple and sets the stage for the entire dish. Start by preheating your oven to 400°F (200°C). Slice the squash lengthwise and scoop out those seeds—you’ll want to drizzle the insides with olive oil and season with salt and pepper to amplify that natural sweetness as it roasts. Placing the squash cut side down on a baking sheet helps it steam slightly inside, turning the flesh beautifully tender, which takes about 40 to 45 minutes.
Step 2: Brown the Ground Beef and Sauté Aromatics
While the squash is working its magic in the oven, heat a skillet over medium heat and add the ground beef, diced onion, and minced garlic. Cooking these together allows the flavors to meld wonderfully. You’ll notice the onions soften and the beef develop a gorgeous brown crust—all signs that you’re layering in flavor. Don’t forget to drain any excess fat, so the filling doesn’t get greasy.
Step 3: Add the Broccoli and Seasonings
Now, toss the fresh broccoli florets into your skillet with the beef mixture. Give them about 5 to 7 minutes to soften just enough, while still keeping a bit of bite that’s crucial for texture contrast. Stir occasionally so nothing sticks, and sprinkle in the Italian seasoning with salt and pepper. This step brings in an herbal vibrancy and completes the flavor profile of your filling.
Step 4: Scrape the Spaghetti Squash and Combine
Once your squash is roasted till tender, grab a fork and gently scrape the flesh to separate it into those delicious, spaghetti-like strands. Transfer the squash strands to the skillet or a large bowl, and mix thoroughly with your beef and broccoli mixture. This blend is the heart of the Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe, combining fresh, meaty, and cheesy components into one satisfying bite.
Step 5: Stuff and Top with Cheese
Spoon the skillet mixture back evenly into the hollow squash halves, packing it just right. Generously top each half with shredded mozzarella cheese, which will melt into a bubbly, golden layer when returned to the oven. Pop the stuffed squash halves back into the oven for about 5 to 10 minutes, or until you see the cheese beautifully melted and inviting.
Step 6: Garnish and Serve
A sprinkle of fresh parsley adds a lovely finishing touch by brightening the dish visually and adding a hint of herbal freshness. Serve the stuffed spaghetti squash warm for the best experience—each forkful delivers a cozy, well-rounded meal that’s both nourishing and delicious.
How to Serve Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Garnishes
Simple garnishes like freshly chopped parsley or even a sprinkle of grated Parmesan can elevate the dish beautifully. A drizzle of extra virgin olive oil or a few chili flakes add extra layers of flavor for those who love a bit of kick. These small touches turn a comforting meal into something special on the plate.
Side Dishes
Because this stuffed spaghetti squash carries a lovely blend of protein and veggies, light side dishes fit perfectly. Consider a fresh green salad with a tangy lemon vinaigrette, garlic bread for soaking up extra cheesy goodness, or a side of roasted carrots or asparagus for added vegetable variety. The choices you make can tailor the meal toward either lighter or more indulgent vibes depending on your mood.
Creative Ways to Present
For a fun twist, try scooping the filling into mini roasted squash boats or serve the mixture over a bed of baby spinach for a vibrant look. If you want to impress guests, individual servings in hollowed-out squash halves are elegant and table-ready, inviting everyone to dig in with delight. Presentation matters, and with this recipe, it’s easy to make the meal feel celebratory and heartwarming at once.
Make Ahead and Storage
Storing Leftovers
Leftover Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe keeps very well in an airtight container in the refrigerator for up to 3 days. This makes it perfect for quick lunches or a last-minute dinner—you just need to reheat and enjoy!
Freezing
If you want to prepare this recipe in advance for busy days, freezing is a great option. Wrap the stuffed halves tightly with plastic wrap and aluminum foil or use a freezer-safe container. The dish will maintain its quality for up to 2 months. Just thaw it overnight in the refrigerator before reheating.
Reheating
To reheat, pop the stuffed squash in the oven at 350°F (175°C) for about 15 to 20 minutes until warmed through and the cheese is bubbly again. Avoid microwaving if possible, to preserve that lovely texture and avoid sogginess.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey is a leaner alternative and works wonderfully in this recipe. Just be sure to cook it thoroughly and season well since it has a milder flavor compared to beef.
Is spaghetti squash difficult to cook?
Not at all. Roasting is the easiest method to prepare spaghetti squash, and once you get the hang of slicing and scooping it, the tender strands come out naturally ready to use in recipes like this one.
Can I add other vegetables to the stuffing?
Definitely! Feel free to toss in chopped bell peppers, spinach, mushrooms, or zucchini for extra nutritional benefits and flavor variety. Just adjust cooking times slightly to keep textures ideal.
What if I don’t have mozzarella cheese?
You can substitute mozzarella with cheddar, Monterey Jack, or even a sprinkle of Parmesan for a sharper note. Each cheese will give a different twist, but all will add deliciously melty goodness.
Is this recipe suitable for meal prepping?
Yes, it’s fantastic for meal prep. It stores well, reheats beautifully, and offers a balanced meal that’s ready in a flash on busy weekdays. Just portion it out in containers and enjoy the convenience.
Final Thoughts
This Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe is truly one of those dishes that feels like a warm hug on a plate while being packed with nutrition and flavor. Whether you’re cooking for family or treating yourself, it’s easy to make, deeply satisfying, and endlessly adaptable. Give it a try—you might just find your new go-to comfort meal that everyone will ask for again and again.
Print
Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
A hearty and healthy Stuffed Spaghetti Squash recipe featuring tender roasted spaghetti squash filled with a savory mixture of browned ground beef, sautéed broccoli, onions, garlic, seasoned with Italian herbs, and topped with melted mozzarella cheese. Perfect as a comforting low-carb main dish that combines balanced proteins and vegetables.
Ingredients
Squash
- 1 large spaghetti squash
- Olive oil for drizzling
- Salt and pepper to taste
Filling
- 1 lb ground beef
- 2 cups fresh broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Topping and Garnish
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the inside of the squash and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 40-45 minutes until the flesh is tender and easily pierced with a fork.
- Cook the Ground Beef Mixture: While the squash is roasting, heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook, stirring occasionally, until the beef is browned and the onion is softened. Drain any excess fat from the skillet.
- Add Broccoli and Seasoning: Add the broccoli florets to the beef mixture in the skillet. Cook for another 5-7 minutes, stirring occasionally, until the broccoli is tender but still vibrant. Season the mixture with Italian seasoning, salt, and pepper to taste.
- Combine and Stuff: Once the spaghetti squash is roasted and cool enough to handle, use a fork to scrape the flesh into strands. Mix the spaghetti squash strands thoroughly with the beef and broccoli mixture. Then, stuff this filling back into the hollowed-out squash halves.
- Add Cheese and Melt: Sprinkle the shredded mozzarella cheese evenly on top of each stuffed squash half. Place the stuffed squash halves back in the oven and bake for an additional 5-10 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley if desired, and serve immediately while hot and flavorful.
Notes
- To save time, you can microwave the spaghetti squash for 10 minutes before roasting to reduce roasting time.
- Feel free to substitute ground turkey or chicken for ground beef for a leaner option.
- Adding red pepper flakes to the beef mixture gives it a spicy kick if you like heat.
- Use freshly shredded mozzarella cheese for better melting and flavor compared to pre-shredded cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
