This Stuffed Spaghetti Squash might have you rethinking spaghetti with meat sauce altogether. Roasted spaghetti squash produces perfect strands that mimic noodles and are a healthy and easy alternative to pasta when you are looking for something a little lighter. It's comfort food at it's finest!
I love a good pasta night but I try to keep those to a minimum. Spaghetti Bolognese is one of my absolute favourites so I wanted to make a version to appease my cravings but without the pasta. Here it is! Not a traditional Bolognese but more of a quick and easy beef and mushroom spaghetti sauce that will have you coming back for more.
Do you like "lightened up" classic recipes? Try my Cheeseburger Bowl, you won't regret it. If you are looking for more ways to use spaghetti squash you might like this Chicken and Spaghetti Squash Soup.
Jump to:
🥘Ingredients
Here's what you will need to make this recipe. For quantities see the recipe card below.
- Spaghetti squash
- Onion
- Lean ground beef
- Garlic
- Cremini mushrooms
- Tomato passata
- Fresh basil
- Mozzarella cheese
- Parmesan cheese
- Fresh parsley, optional
🔪Instructions
For full instructions see the recipe card below.
First roast the spaghetti squash. The trick to making sure the squash is dry and the strands separate easily is to roast the halves cut side up. Spaghetti squash has a tough skin. Make a line of small cuts, with a paring knife, around the squash first before using a large knife to cut right through. Like making a perforated line.
While the squash is roasting make the meat sauce. This sauce comes together in less time than it takes to roast the squash so there's very little waiting time.
Once the squash is done, remove some of the strands to make room for more sauce in the boats. Add that squash to the meat mixture and then fill the boats. Top with the two cheeses and bake until the cheese is melted. Broil at the end to brown the cheese if desired. Cut into portions and serve sprinkled with fresh parsley if desired.
🥣Substitutions
- Ground beef - any ground meat would be delicious in this recipe.
- White onion - any type of onion works here.
- Cremini mushrooms - substitute white mushrooms or omit the mushrooms and add a small chopped bell pepper instead.
- Tomato passata - use your favourite tomato/spaghetti sauce or pureed canned tomatoes.
- Fresh basil - substitute with 1 tablespoon dried basil instead of fresh.
- Mozzarella cheese - use cheddar or fontina. Omit the mozzarella and only use Parmesan.
- Parmesan cheese - you can leave out the Parmesan and just use mozzarella.
Storage
Keep covered in the fridge for 3 days. If you make extra sauce you can freeze it for up to 6 months.
Pro-Tip
- Cooking times will vary for the roasted spaghetti squash so be sure to check it every 5 minutes or so, after 45 minutes. The strands should pull away easily from the skin using a fork.
- Double this easy sauce and freeze half of it. That way next time all you have to do is cook the squash!
Variations
Vegetarian - To make this dish vegetarian simply replace ground meat with chopped tofu, tempeh, or your favourite beans or lentils.
Make it a casserole - This can be made casserole style by scraping all the flesh from the squash and placing it in the bottom of a greased casserole dish. Then top with the meat sauce and cheese and bake until bubbling and cheese is melted. The whole casserole can also be frozen before the final baking step. Bake from frozen in a 350°F oven for 40-50 minutes or until hot and cheese is melted.
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
Want to say thank you?More recipes you might like
- Taco Stuffed Spaghetti Squash
- Chicken and Spaghetti Squash Soup
- Chicken Parmesan Meatball Skillet
- Creamy Buffalo Chicken Stuffed Peppers
📖 Recipe
Stuffed Spaghetti Squash
Ingredients
For the squash
- 1 spaghetti squash, 2 kg/4 lbs
- 1 tablespoon olive oil
- Salt and pepper
For the sauce
- 1 tablespoon olive oil
- 1 lg white onion, finely diced
- 454 g 1 lb lean ground beef
- 4 cloves garlic, minced
- 200 g 8-9 cremini mushrooms
- 1 cup tomato passata or tomato sauce
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ cup finely chopped fresh basil
Toppings
- 1 cup mozzarella grated
- ¼ cup Parmesan cheese
- Fresh parsley finely chopped, optional garnish
Instructions
- Preheat the oven to 425°F (220°C). Cut squash in half lengthwise and scrape out the seeds (see above photos). Place, cut side up, on a foil or parchment-lined baking sheet. Drizzle with olive oil and sprinkle with salt and freshly ground black pepper. Bake for 45-50 minutes or until squash pulls easily from the shell with a fork.
- Meanwhile, heat 1 tbsp. olive oil in a large skillet. Add onion and cook for 5 minutes or until it starts to look “glassy”. Add ground meat and cook for another 5 minutes. Add mushrooms and garlic and continue cooking until the meat is no longer pink and mushrooms are softened. Add tomato passata and bring to a boil. Reduce heat, cover, and let simmer for 15 minutes. Remove from heat and add in fresh basil.
- Remove squash from oven and when cool enough to handle, scrape about half of the squash from each shell. Stir into meat mixture then scoop the meat and squash mixture back into the shells. Top with mozzarella cheese then sprinkle with Parmesan.
- Return to the oven and bake for 10-15 minutes or until cheese is melted and bubbling. Remove from oven and sprinkle with fresh parsley.
Gail Perks says
I have made this recipe several times. It is easy to make and so delicious. Its one of those "go to" comfort meals that everyone enjoys.
Gail says
This is a very easy recipe and oh so delicious. I have made dit several times and my family always enjoys eating it.
Gale says
Very easy recipe and great taste. I make my own spaghetti sauce and I plan to make the cowboy soup soon. Good job
Andrea says
I'm so happy you enjoyed it! Hope you like the Cowboy Soup!
Cori says
I used 2 spaghetti squash... (4 halves) Used 1 pack Gardein meatless crumbles and 1 pack Impossible Sausage mixed. Used canned mushroom pieces, and 1 large can of crushed tomatoes, and 1 can of petite diced tomatoes instead of sauce. Also added oregano, just because I love oregano. That being said, I probably have enough of the mixture for at least 1 more full squash left over... and I piled the things HIGH. 3 people ate and we also still have 1.5 stuffed halves left.
I think the left over mixture would be good to stuff in zucchini too. So will probably do that for variation.
I thought it was delicious. My 2 ( Type 1) teens ate it without complaint.
Low carb for the amount of food. Even if you're watching carbs, you can really stuff your face with lots and lots of food and keep the count relatively low. Even lower if I would have used real meat... but 2 of us prefer the taste of Impossible meat over real. ( Used Gardien for half because it's cheaper than going full Impossible. )
Great meal for emotional eaters, or those times when it's getting colder and you're in pack-on-the-pounds mode, or you're just always hungry, no matter what you eat. Or maybe I'm alone in these types of feelings. Idk!! But a wonderful meal for when you really just want eat a ton, without the damage of eating a ton. Tasty and ... though eggs are my comfort food... I could see this ranking high on that list.
Natasha says
Well that was beautiful. I think I'll serve this dish for my in laws next time!
Andrea says
Amazing! I’m so happy you enjoyed it. Thanks so much for your comment 😊
Lauree says
This ole 82 yr old granny thought I'd try your recipe just as you've stated with no alterations whatsoever except for one thing....as I can't eat hard cheezes, I mixed in a couple of scoops of dried cottage cheese along with some extra sauce to curb any dryness my change might have added to this great recipe!! Was ever so delicious........thank you so much for this recipe as your instructions were easy to follow!!
Andrea says
Hi Lauree! Thank you so much for sharing that. Cottage cheese sounds like a wonderful addition. I'm so happy you enjoyed it!
Robbie says
Wonderful!
We used ground turkey instead!
Andrea says
Perfect! So happy you enjoyed it!
Lynn Norton says
Love this recipe. It’s a winter go to dish.
Lori says
I made this today and it was delicious! I did make a few changes I added a zucchini and red and green peppers that I needed to use and used ground turkey! It was delicious and easy to make; I will definitely make again!
Andrea says
I’m so happy you enjoyed it! It’s such a flexible recipe so I’m glad you played around with it. I’m all for using up what you have if it fits with the recipe. Thanks so much for your comment 😊
PJ says
We loved this very much! Only modifications were 1/2 green pepper sauteed with onion (no mushrooms) and 1 cup of jarred Basil Tomato spaghetti sauce. DELICIOUS! Thanks
Andrea says
Hi PJ! I'm so happy you enjoyed the recipe. Love green peppers 🫑 Thanks for the comment!
Cille says
Quite delicious and easy.
I ended up squeezing some of the juice out of the squash after cooking, since mine was a bit watery and added some chili flakes and carrots to the sauce to compensate for the sweetness of the squash.
Andrea says
I'm so happy you enjoyed the recipe Cille. Thank so much for commenting!
Erik says
Delicious! Made it pretty much exactly according to the recipe. I used lots of oregano.
Next time will double the sauce so I have some left over to freeze.
Andrea says
Excellent idea to double the sauce! So happy you enjoyed it and thanks for commenting!
Brian says
Loved it ! Easy to adapt to a great change. Thanks!
Andrea says
So happy you enjoyed it! Thanks for commenting!
Jen C says
Have made this dish many times. My teen son requested it last week. When he saw I had made it, he declared it his favourite meal! High praise to Andrea. PS - I added baby spinach with the basil to get in some leafy greens. Yum!
Andrea says
That is the ultimate compliment for sure! I'm so happy you are enjoying it and great additions too!
Sharon Waugh says
Forgot how good this tastes! Thanks for reminding me! All the flavours of a great pasta dish without the guilt!
Fay says
I substituted ground chicken and turkey with this recipe, and it was equally delicious. I even diced a bonless skinless chicken breast and it worked great.
Mandie says
This was super easy, super yummy, and soooo filling! Will definitely make it again!
Katie Goldsmith says
Love this dish. The flavour in the sauce is amazing and yet so simple. I added some spinach to the sauce, just to increase my veggie count.
Karen says
Made this last night and it was amazing! Leftovers for dinner again tonight!
Gail Perks says
This recipe is so delicious and I have made it several times. Well worth trying!
Sandra says
OMG…I made this as a casserole and added hot Italian sausage to the mix. It looked just like a lasagna and tasted amazing!
Thanks Andrea
Jodi Bonham says
Absolutely delicious! First time cooking spaghetti squash and will def make this again.
Susan says
This is one of my favourite meals and you can easily change up the ingredients to what’s on hand
Carin Elder says
This recipe is one of the most requested at our house. Thanks Andrea for the great ideas and recipes
Lynda says
Made this for my husband and I. It was delicious! My husband is not a big squash fan and even he loved it!! He took the leftovers for lunch the next day!!!
Susan says
Made this for dinner, I used my own fresh sauce from my home grown tomatoes (first time ever growing tomatoes and making sauce) So delicious and easy !
Thank you Andrea for your amazing recipes!!
Andrea says
My pleasure! So happy you enjoyed it and congratulations on the sauce making. It's the best!
Barbara says
Great recipe. Easy and so good. Thank you for the substitution ideas I love that about your recipes.
Lynn says
Easy, delicious and the whole family loves it.