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Baked Spaghetti Squash

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If you’ve been trying to cut carbs and are looking for a healthy and flavorful low carb recipe, this Baked Spaghetti Squash recipe is perfect in more ways than one.

The tender, buttery spaghetti squash noodles perfectly complement the savory sauce and the meat, making it one dish packed with deliciousness that’s perfect for the whole family.

baked spaghetti squash

Why You’ll Love This Recipe

  • My favorite part about this recipe is that it is actually a super filling and comforting meal that I could make for the entire family.
  • I’ve made roasted spaghetti squash in the past, but the flavors and textures with this one is unmatched.
  • It truly has to be one of my favorite spaghetti squash recipes of all time.

Recipe ingredients

You’ll need some simple pantry staples to make this baked spaghetti squash recipe.

  • Spaghetti squash: The main ingredient, it forms the base of this dish and gives it its characteristic texture.
  • Butter: Used for roasting the squash, it adds a rich, buttery flavor.
  • Tomatoes: Both chopped tomatoes and paste are used to create a flavorful sauce.
  • Aromatics: Onions and garlic lend depth to the flavor profile.
  • Ground sirloin: Adds a meaty, hearty element to the dish. Can be replaced with any lean ground meat.
  • Peppers: Red and green peppers add color, crunch, and a mild sweetness.
  • Herbs: Fresh basil and ground oregano infuse the dish with aroma and freshness.
  • Seasonings: A mix of Italian and spaghetti seasonings, seasoned pepper, garlic salt, and brown sugar enhance the overall flavor.
  • Parmesan cheese: Finishes the dish with a salty, tangy bite and a deliciously melty topping.

How to Make the Baked Spaghetti Squash

Ready with all the ingredients? Here’s what you’ll need to do to make this recipe.

Step 1: Prep the Spaghetti Squash

Rinse the squash in cold water, and pat dry with paper towels. With a sharp chef’s knife, cut the spaghetti squash in half lengthwise, and with a spoon scoop out the seeds. Place the squash halves in a baking dish or a rimmed baking sheet, cut side up.

spaghetti squash cut in half

Step 2: Brush Butter Into the Squash Halves & Bake

Melt a teaspoon of butter in the microwave, and brush it on the inside of the Squash, and bake at 350 for 45 to 50 minutes, or until done. Remove from oven, and cool. 

Step 3: Shred the Inside of the Cooked Squash

When the Squash is cool enough to handle, take a fork and shred the inside until the strands appear like spaghetti. Remove the noodle/strands, and place in a dish and set aside.

Step 4: Add Ground Sirloin with Seasonings

Place the ground sirloin in a large skillet, sprinkle with garlic salt and seasoned pepper, and cook until well done. This will be the bulk of the filling for the baked spaghetti squash.

Step 5: Drain the Excess Grease

Drain grease from meat on paper towels and crumble the meat into a fine crumble. Leave on fresh paper towels to continue draining. 

Step 6: Add Chopped Onion, Butter and Tomatoes and Cook Again

Chop onion, and place in skillet with a teaspoon of butter, and sauté until onion is slightly browned. Return meat to skillet, and mix in onion.  Add canned tomatoes, and cut into bite size pieces. 

Step 7: Add the Remaining Ingredients and Cook Again

Add tomato paste, and fill the can with water 2 times and add to skillet. Press clove of garlic, and add to skillet. Cut bell peppers into small pieces, and add to skillet. 

Step 8: Add Seasonings and Continue to Cook

Sprinkle Italian seasoning, oregano, sweet basil, seasoning, and brown sugar into skillet, and stir well.  Continue to cook for 30 minutes on medium to medium low.

Step 9: Add the Spaghetti Like Strands and Mix. Add into Spaghetti Squash Halves

Add squash strands to skillet, and mix altogether until blended. Remove skillet from stove, and spoon mixture into Squash shells. 

Step 10: Top with Grated Parmesan Cheese and Bake

Top the baked spaghetti squash with Parmesan cheese, and bake for 30 minutes, or until cheese is browned and bubbly. Remove from oven, cool slightly and serve with a small salad.

Expert Tips

Ready to give this baked spaghetti squash recipe a try? Here are some tips and tricks you might want to take note of.

  • I used seasoning salt and other seasoning mixes, but you could just stick to using salt and pepper if you want to keep it simple.
  • Red pepper flakes can be a good addition if you want a bit of heat into the mixture. Skip it if you prefer a mild flavor in your baked spaghetti squash
  • If you’re using olive oil, make sure you don’t use too much oil. A little goes a long way in this recipe. Remember that you just want to cook spaghetti squash until it is lightly browned.
  • Use a sharp knife to cut spaghetti squash perfectly. Use a fork to remove the squash strands and squash flesh such that it resembles the strands of spaghetti.
  • Make sure you place the squash upright on a parchment lined baking sheet.
  • Add the cheese towards the end while cooking spaghetti squash. You could also use mozzarella cheese or cheddar cheese if you want to.
  • Chicken sausage can also be a great alternative to the ground sirloin I used for the recipe. You can crumble the sausage after it is done cooking and add it to the squash half.
  • If you’re using chicken sausage or any processed meat, remember to control the amount of additional salt you’re using, or you’ll risk adding too much salt.
  • Don’t forget to poke holes before roasting spaghetti squash, even after you cut in half. This will ensure that the winter squash doesn’t explode in the oven and is cooked from within.

Storage Instructions

  • Cooling: Allow the baked spaghetti squash to cool to room temperature after baking.
  • Refrigeration: Store the cooled spaghetti squash in an airtight container or resealable plastic bag in the refrigerator.
  • Duration: Baked spaghetti squash can be stored in the refrigerator for 3 to 5 days.
  • Reheating: Reheat the spaghetti squash in the microwave or oven until warmed through before serving.

What To Serve With This Recipe?

This baked spaghetti squash recipe is perfect as a pasta alternative, great for those on a low carb diet.

  • Marinara Sauce: A classic choice, marinara sauce adds flavor and moisture to the spaghetti squash. You can serve it on top of the squash or toss the strands of squash in the sauce.
  • Pesto: Pesto, whether traditional basil or with a twist like sun-dried tomato or spinach, adds vibrant flavor to the spaghetti squash. Drizzle it over the squash or mix it in for a delicious combination.
  • Grilled or Roasted Vegetables: Grilled or roasted vegetables such as bell peppers, zucchini, eggplant, or cherry tomatoes complement the lightness of spaghetti squash and add extra flavor and texture.
spaghetti Squash

Baked Spaghetti Squash

Yield: 3
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 1 hour 20 minutes

Delicious and tasty baked spaghetti squash is a healthy and easy recipe to enjoy.

Ingredients

  • 1 large Spaghetti Squash
  • Butter
  • Garlic salt
  • Seasoned Peppe
  • 1/2 pound of ground Sirloin
  • 1 large can of chopped tomatoes
  • 1 can of tomato paste
  • 1 medium onion
  • 1 clove of garlic
  • 1/2 red bell pepper
  • 1/2 green pepper
  • 1 Tablespoon of Italian seasoning
  • 1 teaspoon ground oregano
  • 1 teaspoon sweet basil
  • 1 Tablespoon Spaghetti seasoning
  • 1 Tablespoon brown sugar

Instructions

  1. Rinse the squash in cold water, and pat dry with paper towels. With a sharp chef's knife, cut the spaghetti squash in half lengthwise, and with a spoon scoop out the seeds. Place the squash halves in a baking dish or a rimmed baking sheet, cut side up.
  2. Melt a teaspoon of butter in the microwave, and brush it on the inside of the Squash, and bake at 350 for 45 to 50 minutes, or until done. Remove from oven, and cool. 
  3. When the Squash is cool enough to handle, take a fork and shred the inside until the strands appear like spaghetti. Remove the noodle/strands, and place in a dish and set aside.
  4. Place the ground sirloin in a large skillet, sprinkle with garlic salt and seasoned pepper, and cook until well done. This will be the bulk of the filling for the baked spaghetti squash.
  5. Drain grease from meat on paper towels and crumble the meat into a fine crumble. Leave on fresh paper towels to continue draining. 
  6. Chop onion, and place in skillet with a teaspoon of butter, and sauté until onion is slightly browned. Return meat to skillet, and mix in onion.  Add canned tomatoes, and cut into bite size pieces. 
  7. Add tomato paste, and fill the can with water 2 times and add to skillet. Press clove of garlic, and add to skillet. Cut bell peppers into small pieces, and add to skillet. 
  8. Sprinkle Italian seasoning, oregano, sweet basil, seasoning, and brown sugar into skillet, and stir well.  Continue to cook for 30 minutes on medium to medium low.
  9. Add squash strands to skillet, and mix altogether until blended. Remove skillet from stove, and spoon mixture into Squash shells. 

  10. Top the baked spaghetti squash with Parmesan cheese, and bake for 30 minutes, or until cheese is browned and bubbly. Remove from oven, cool slightly and serve with a small salad.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 400Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 77mgSodium: 453mgCarbohydrates: 45gFiber: 9gSugar: 23gProtein: 28g

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