Stuffed Spaghetti Squash
A hearty and nutritious dish combining roasted spaghetti squash with a savory filling of ground beef, vegetables, and cheese.
Equipment
- Oven
- Baking Dish
- Skillet
- Baking Sheet
- Knife
- Cutting Board
Ingredients
- 1 piece spaghetti squash (approximately 2 kg/4 lbs)
- 2 Tbsp olive oil divided
- 1 large white onion finely diced
- 1 lb lean ground beef
- 4 cloves garlic minced
- 200 g cremini mushrooms diced
- 1 cup tomato passata or tomato sauce
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup fresh basil finely chopped
- 1 cup mozzarella cheese grated
- 1/4 cup Parmesan cheese
- As needed fresh parsley finely chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the spaghetti squash in half lengthwise, scoop out the seeds, and place it cut-side up on a baking sheet. Drizzle with 1 tablespoon of olive oil and season with salt and pepper.
- Roast the squash for 45-50 minutes until the flesh pulls away easily from the shell with a fork.
- While the squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes until translucent.
- Add the ground beef to the skillet and cook for another 5 minutes until browned.
- Stir in the chopped mushrooms and minced garlic. Cook until the beef is no longer pink and the mushrooms have softened.
- Pour in the tomato passata, salt, and black pepper. Bring to a boil, then reduce the heat and let simmer for about 15 minutes.
- Once the spaghetti squash is done, remove it from the oven and scrape out about half of the strands from each half. Mix these strands into the meat mixture along with the chopped basil.
- Spoon the mixture back into the hollowed-out squash halves. Top generously with mozzarella and sprinkle with Parmesan cheese.
- Return to the oven and bake for an additional 10-15 minutes until the cheese is melted and bubbling.
- If desired, broil for a few minutes for a golden finish, watching closely to avoid burning.
- Garnish with fresh parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-5 days.