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
Scale
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.
