Spaghetti squash with beef meat sauce gives a familiar spaghetti-style dinner a vegetable base. Roasting the squash separately and reducing the sauce keep it from turning into a watery bowl.
Tips for spaghetti squash with beef meat sauce
Squash size and edible yield vary. The estimate assumes about half of a 3-pound squash becomes edible flesh; weigh your actual yield if you want a more specific calculation. The strands are softer than wheat pasta and should not be cooked until mushy.
Swaps and serving ideas
This is lower in starch than a large noodle serving, but its tomatoes and squash still contribute total carbohydrates. Add a green salad, or offer pasta separately for family members.
Helpful equipment: rimmed sheet pans keep ingredients in a single layer and catch cooking juices. Check its size and manufacturer’s instructions for your kitchen.
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Roasted Spaghetti Squash with Beef Meat Sauce
Ingredients
- 1 large spaghetti squash about 3 pounds whole; nutrition assumes 1 1/2 pounds edible flesh
- 1 1/2 lb 93% lean ground beef raw
- 1 28-ounce can crushed tomatoes all contents
- 1 medium onion finely diced
- 3 cloves garlic minced
- 1 tbsp tomato paste
- 1 tbsp olive oil divided
- 1 tsp dried oregano
- 1/2 tsp table salt divided
- 1/4 tsp black pepper
- 1 oz Parmesan finely grated
Instructions
- Heat oven to 400°F. Stabilize squash on a towel and carefully halve lengthwise with a sturdy knife. Scoop out seeds. Rub cut flesh with 1 teaspoon oil and half the salt. Place cut-side down on a rimmed pan.
- Roast 35–50 minutes until a fork can pull out strands, checking early if squash is small. Let stand until safe to handle. Scrape flesh into a bowl, leaving the shells; let excess steam escape.
- While squash roasts, heat remaining oil in a deep skillet over medium-high heat. Cook beef and onion 8–10 minutes, breaking meat into small pieces and checking beef reaches 160°F. Retain juices.
- Stir in garlic, tomato paste, oregano and pepper for 1 minute. Add tomatoes and remaining salt. Simmer uncovered 20–25 minutes, stirring, until the sauce is thick enough to sit on the strands.
- Divide all squash and meat sauce into four equal portions and sprinkle each with one-quarter of the Parmesan. Do not stir the whole batch together far ahead of serving, as squash releases moisture.
Notes
Storage and reheating
Refrigerate in shallow covered containers within 2 hours at 40°F or below. Use within 3–4 days. Reheat only the portion needed to 165°F, adding a splash of water or broth if needed; extra broth changes the estimate. Store squash and sauce separately. Reheat each to 165°F, then combine.
More meal ideas
For another familiar option, try Beef Zucchini Lasagna. Our meal-prep guide covers portioning and keeping components fresh.
About the nutrition
One serving is one of 4 equal portions of the complete recipe, including all listed sides, sauces and toppings. Extra serving suggestions are separate. Nutrition values are estimates based on the listed ingredients and yield. Total carbohydrates include fiber. Brands, portion sizes and substitutions change the result.