Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce
A comforting and satisfying dish featuring tender spaghetti squash with a savory meat sauce topped with melted cheese, perfect for families or a cozy dinner.
Ingredients
For the Spaghetti Squash
- 1 large spaghetti squash with its golden, ridged skin
- 2 tablespoons olive oil rich and peppery
- 1/2 teaspoon salt to enhance flavors
- 1/4 teaspoon black pepper adding a subtle heat
- 1/2 teaspoon Italian seasoning for flavoring
For the Meat Sauce
- 3 cloves garlic minced
- 1 small onion finely chopped
- 1 pound ground beef or ground turkey for a lean alternative
- 1 can (15 ounces) crushed tomatoes for added warmth and acidity
- 1 teaspoon Italian seasoning for meat sauce
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes optional for added kick
For Topping
- 1 cup shredded mozzarella cheese melty and stretchy
- 1/4 cup grated Parmesan cheese rich and salty
- 2 tablespoons chopped fresh parsley for garnish
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle each half with 1 tablespoon of olive oil and sprinkle with salt, pepper, and 1/2 teaspoon of Italian seasoning.
- Place the squash cut side down on the lined baking sheet.
Roasting the Squash
- Roast the squash for 35-40 minutes until fork-tender.
Cooking the Meat Sauce
- Heat a large skillet over medium heat with the remaining olive oil.
- Add the finely chopped onion and minced garlic, sauté for 2-3 minutes.
- Introduce the ground beef (or turkey), cooking until browned for about 5-7 minutes.
- Stir in the crushed tomatoes, remaining Italian seasoning, salt, pepper, and optional red pepper flakes. Let simmer for 10 minutes.
Combining and Baking
- Let the roasted squash cool slightly, then turn it cut side up and scrape the flesh into strands.
- Spoon the meat sauce into each squash half, mixing it lightly with the strands.
- Sprinkle with mozzarella and Parmesan cheese.
- Return to the oven and bake for an additional 10-12 minutes until the cheese is melted and bubbly.
- Garnish with chopped parsley before serving hot.
Notes
Common mistakes include not roasting the squash long enough or overcooking the cheese. Can be made ahead of time, and leftovers can be frozen for up to 3 months.