Spaghetti Squash
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serving Size: ½ spaghetti squash with ½ cup sauce (2 servings per recipe)
Calories & Macros per Serving: Calories: 430 Fat: 25g Carbs: 20g Protein: 30g
Ingredients:
1 spaghetti squash
1 tablespoon olive oil
1 pound ground beef
1 (24-ounce) jar store-bought spaghetti sauce
¼ cup grated Parmesan cheese (optional)
Salt and black pepper (to taste)
Instructions:
Preheat the oven to 400°F (200°C). Cut the squash in half lengthwise and remove the seeds.
Brush the cut sides with olive oil and season with salt and black pepper. Place the squash halves cut-side down on a baking sheet and bake for 45 minutes, or until tender.
While the squash is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks.
Drain excess grease, then stir in the spaghetti sauce and simmer for 5 minutes.
Once the squash is cooked, use a fork to scrape the flesh into spaghetti-like strands.
Top each squash half with ½ cup meat sauce. Sprinkle with Parmesan cheese if using.
Serve immediately, garnished with fresh basil if desired.
Tips:
For a spicier dish, add red pepper flakes or use spicy ground beef.
Protein substitutes: Swap ground beef for turkey, sausage, chicken, or lentils.
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for longer storage.
Make-ahead option: Cook the spaghetti squash in advance and reheat when ready to serve.
Microwave method: Pierce the squash several times with a fork and cook on high for 10–12 minutes, turning it halfway through. Let it rest for a few minutes before cutting and removing the seeds.