This stuffed spaghetti squash recipe makes a delicious grain-free, paleo friendly meal! So full of flavor, this dish will quickly become a weeknight favorite!
Oh spaghetti squash, how I love thee!
It seems like you guys love it just as much as I do, too!
I’ve gotten so many emails since I shared my favorite ways in how to cook spaghetti squash recently asking for some of my favorite recipes using it.
So many of you also indicated that you were also looking for recipes that would also follow a Paleo friendly lifestyle. Well guys, this one fits the bill perfectly!
It begins by cooking the spaghetti squash using whichever of the three methods that work best for you, slow cooker, oven or microwave. When I made it Tuesday, we were at our co-op all day so I used the slow cooker method.
When I got back home from the day at co-op and then running errands late that afternoon, the spaghetti squash was perfectly cooked, warm and waiting on me in the slow cooker. All I had to do was cook the meat sauce for the recipe and in less than 15 minutes, supper was on table.
I love recipes like that!
Here’s my Stuffed Spaghetti Squash recipe. I think you’ll enjoy it as much as we do!
Stuffed Spaghetti Squash Recipe
Ingredients
- 2 small-sized spaghetti squash, cooked
- 1/2 pound ground beef, or turkey
- 2 cloves garlic, minced
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 1 16-ounce can diced tomatoes
- 1 6-ounce can tomato paste
Instructions
- Prepare spaghetti squash using your favorite of the three methods (slow cooker, oven, or microwave), making sure to cut into halves and scoop out seeds when cooked.
- Preheat oven to 350º F.
- Place cooked spaghetti squash with insides facing up onto a rimmed baking sheet. Use a fork and shred the spaghetti squash, leaving about 1/4 of an inch around the shell of the squash for stability. Remove the spaghetti squash strands to a bowl to be used later in the meat mixture. Set aside while preparing the stuffing mixture.
- Cook ground beef or turkey, in a large skillet over medium heat. Drain meat and then add garlic, basil, oregano and diced tomatoes and tomato paste to the meat, stirring to combine well. Simmer until sauce has thickened, about 20 minutes.
- Mix the spaghetti squash strands with the meat mixture and spoon about half of the meat sauce into each of the spaghetti squash shells, making sure to fill the spaghetti squash completely.
- Place in preheated oven and bake for 10-12 minutes, until heated throughout. Remove from the oven and allow to stand about 3-5 minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
You are making me so happy with all the simple, quick and delicious recipes you share! THANKS!! Pinning this!!
I hope you enjoy them, Kim!
I have yet to try spaghetti squash, but this recipe looks completely amazing! I can’t wait to try it!
How about some low carb recipes. by the way, I am going to try the spaghetti squash soon, it looks good!
This is low carb, isn’t it
Tried this recipe out for dinner tonight. I steam microwaved my squash as usual and browned burger. Stayed closed to the recipe, but added salt pepper and a pinch of erythritol instead of sugar to take the bitter out of the tomato paste. Topped it with a little Parmesan after baking. Turned out nice with a side green salad. Stayed on point for keto. I’d recommend it to anyone.
The stuffed spaghetti sauce recipe was much to tomatoey!!! IF I made this again, I would definitely only add 1/2 can of tomato paste instead of the entire 6 oz. I had to add sugar to take away the overwhelming tartness.
This is my go to recipe! Healthy and super easy.
I love how easy this recipe is, too, Morgan. So happy you like it.
I did make this dish. Being a Cajun guy like I am, I just had to add some spice to this. Just a touch of Southern Louisiana flavors and WOW…..I loved it. Thank you
Thanks, Robbie. I’m sure it was delicious with some Southern Louisiana flavor added.