Craving a mouthwatering meal that's both incredibly delicious and surprisingly healthy? Get ready to revolutionize your dinner routine with this game-changing Spaghetti Squash Beef and Cheese recipe! Imagine diving into a plate of hearty, cheesy goodness that delivers all the satisfaction of your favorite pasta dish, but with a nutritious twist that will make your taste buds dance and your body thank you. This Italian-inspired masterpiece transforms humble spaghetti squash into a show-stopping meal that's perfect for busy weeknights, health-conscious foodies, and anyone looking to enjoy a guilt-free comfort food experience.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 lb ground beef
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and inner pulp with a spoon.
- Drizzle the inside of the squash halves with olive oil and sprinkle with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast the squash in the preheated oven for 35-40 minutes, or until the flesh is tender and easily pierced with a fork. Remove from oven and let cool slightly.
- While the squash is roasting, heat a large skillet over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook until the beef is browned and no longer pink, about 7-8 minutes.
- Drain any excess fat from the beef. Add garlic powder, onion powder, salt, and pepper to the meat. Stir in the marinara sauce and simmer for 5 minutes.
- Using a fork, gently scrape the inside of the roasted squash to create spaghetti-like strands. Leave the strands inside the squash shell.
- Spoon the seasoned beef mixture over the squash strands. Top evenly with shredded mozzarella cheese.
- Return the filled squash halves to the oven and broil for 2-3 minutes, or until the cheese is melted and slightly golden.
- Remove from the oven and let cool for 5 minutes. Serve hot, garnishing with fresh basil or parsley if desired.
Tips
- Choose the Right Squash: Select a medium-sized spaghetti squash that feels heavy for its size, indicating freshness and moisture.
- Cutting Safety: When halving the squash, stabilize it with a kitchen towel to prevent slipping and use a sharp, sturdy knife.
- Moisture Management: Pat the squash dry after roasting to prevent excess water from making your dish soggy.
- Cheese Melting Hack: For perfectly golden cheese, use a broiler-safe dish and watch closely to prevent burning.
- Flavor Boosters: Experiment with different cheese blends or add red pepper flakes for extra kick.
- Make-Ahead Friendly: You can roast the squash and prepare the beef mixture in advance, making assembly quick and easy.
- Portion Control: This recipe serves 4, but can be easily scaled up or down to suit your needs.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 12g
Protein: 25g
Fat: 20g
Saturated Fat: 9g
Cholesterol: 85mg
