There is something truly delightful about a warm, hearty dish that feels both nourishing and indulgent at the same time. This Stuffed Spaghetti Squash with Ground Beef, Broccoli, and Mozzarella Recipe wonderfully balances the tender, slightly sweet strands of spaghetti squash with savory ground beef, vibrant broccoli, and gooey melted mozzarella cheese. It is a crowd-pleaser that feels special enough for a cozy dinner but simple enough for a weeknight meal. Once you try this recipe, it’s bound to become a staple you return to whenever you want comfort with a nutritious twist.
Ingredients You’ll Need
Gathering fresh, straightforward ingredients is key to making this dish shine. Each ingredient plays a critical role in building layers of flavor and texture, from the tender squash and hearty beef to the fresh crunch of broccoli and gooey melt of mozzarella cheese.
- 1 large spaghetti squash: Acts as the perfect low-carb base with its natural stringy texture that mimics pasta.
- 1 lb ground beef: Provides rich, meaty flavor and satisfying protein.
- 2 cups fresh broccoli florets: Adds vibrant color, nutrition, and a slight crunch.
- 1 small onion, diced: Gives a subtle sweetness and depth to the filling.
- 2 cloves garlic, minced: Intensifies the flavors with aromatic warmth.
- 1 cup shredded mozzarella cheese: Melts beautifully creating a gooey, cheesy topping that ties everything together.
- 1 tsp Italian seasoning: Infuses the dish with classic herbaceous notes.
- Salt and pepper to taste: Essential for enhancing all the flavors.
- Olive oil for drizzling: Helps roast the squash to perfection and adds a touch of richness.
- Fresh parsley for garnish (optional): Adds a fresh pop of color and brightness.
How to Make Stuffed Spaghetti Squash with Ground Beef, Broccoli, and Mozzarella Recipe
Step 1: Prepare the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the cut sides and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 40 to 45 minutes. The goal is to cook until the flesh is tender enough to easily separate into strands with a fork, which forms the base “noodle” texture of this stuffed dish.
Step 2: Cook the Filling
While the squash roasts, heat a skillet over medium heat. Add the ground beef along with diced onion and minced garlic. Cook everything together until the beef is browned and fully cooked through and the onion has softened, releasing its natural sweetness. Make sure to drain any excess fat to keep the filling from becoming greasy.
Step 3: Add Broccoli
Next, toss the fresh broccoli florets into the skillet with the beef mixture. Cooking them for about 5 to 7 minutes will soften the broccoli just enough to be tender while still maintaining a nice bite. Sprinkle the Italian seasoning, salt, and pepper in at this point to evenly season the mixture, enhancing every bite with those classic flavors.
Step 4: Stuff the Squash
Once the spaghetti squash has cooled slightly, flip it over and use a fork to scrape the flesh into strands, creating a bowl of nature’s pasta. Mix these strands into the beef and broccoli filling ensuring everything is well combined. Spoon the mixture back into the hollowed-out squash halves, piling it high to give each serving loads of tasty filling.
Step 5: Add Cheese and Finish Baking
To complete this comforting dish, top each stuffed squash half with a generous layer of shredded mozzarella cheese. Pop the squash back into the oven for about 5 to 10 minutes until the cheese melts into bubbly, golden perfection. This final step brings the whole dish together with a luscious, cheesy finish.
How to Serve Stuffed Spaghetti Squash with Ground Beef, Broccoli, and Mozzarella Recipe
Garnishes
Adding fresh parsley on top before serving not only brings a burst of green color but also adds a subtle herbal brightness that cuts through the richness of the cheese and beef. For a bit of extra zing, a light sprinkle of crushed red pepper flakes works beautifully too.
Side Dishes
This dish is fairly complete on its own but pairs wonderfully with a crisp green salad or some roasted vegetables. A simple mix of baby spinach, cherry tomatoes, and a lemon vinaigrette balances the hearty stuffing with refreshing acidity.
Creative Ways to Present
For an elegant twist, serve the Stuffed Spaghetti Squash with Ground Beef, Broccoli, and Mozzarella Recipe on individual plates with a drizzle of balsamic glaze. Or create a family-style presentation by placing the stuffed halves on a large platter garnished with fresh herbs and lemon wedges. It’s both rustic and inviting, perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Any leftovers should be stored in an airtight container in the refrigerator and can be enjoyed within 3 to 4 days. Make sure to cool the stuffed squash completely before refrigerating to maintain texture and flavor.
Freezing
This Stuffed Spaghetti Squash with Ground Beef, Broccoli, and Mozzarella Recipe also freezes well. Wrap each stuffed half tightly in plastic wrap and place in a freezer-safe container or bag. It’s best consumed within 2 months for optimal taste and texture.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through and the cheese is bubbly, about 15-20 minutes. Microwaving is quicker but may result in a softer texture, so the oven method is preferred for the best eating experience.
FAQs
Can I use ground turkey or chicken instead of ground beef?
Absolutely! Ground turkey or chicken works great as a leaner alternative and pairs nicely with the broccoli and mozzarella flavors. Just adjust the seasoning as needed since these meats tend to be milder.
How can I make this dish vegetarian?
For a vegetarian version, swap the ground beef with sautéed mushrooms, lentils, or a plant-based ground meat substitute. These options provide hearty texture and umami flavor to complement the squash and broccoli.
Is it necessary to remove the seeds before roasting the squash?
Yes, removing the seeds is important to create a clean cavity for stuffing and ensures an even roast. The seeds themselves can be roasted separately as a tasty snack if you like.
What’s the best way to tell when the spaghetti squash is done roasting?
The flesh should be tender and easily pulled apart into strands with a fork. If the skin is easily pierced with a knife and the flesh separates without resistance, it’s ready.
Can I prepare this recipe ahead of time and bake later?
You can assemble the stuffed squash ahead of time and refrigerate it without baking, then pop it in the oven when you’re ready to eat. Just allow extra baking time if it’s going in cold straight from the fridge.
Final Thoughts
Cooking this Stuffed Spaghetti Squash with Ground Beef, Broccoli, and Mozzarella Recipe is like treating yourself to a warm hug on a plate. It’s wholesome, comforting, and packed with flavors that everyone will love. I encourage you to give this recipe a try soon — it could quickly become one of your most cherished go-to meals!
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Stuffed Spaghetti Squash with Ground Beef, Broccoli, and Mozzarella Recipe
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
Description
This Stuffed Spaghetti Squash recipe combines the hearty flavors of ground beef and tender broccoli with the unique texture of roasted spaghetti squash. Baked to perfection and topped with melted mozzarella cheese, it makes a wholesome and comforting meal that’s perfect for a family dinner or meal prep.
Ingredients
Main Ingredients
- 1 large spaghetti squash
- 1 lb ground beef
- 2 cups fresh broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
- Olive oil for drizzling
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and carefully scoop out the seeds. Drizzle olive oil over the inside of each squash half and season with salt and pepper to taste. Place the squash halves cut side down on a baking sheet.
- Roast the Squash: Roast the spaghetti squash in the preheated oven for 40-45 minutes until the flesh is tender and easily pierced with a fork.
- Cook the Filling: While the squash roasts, heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic to the skillet. Cook, stirring occasionally, until the beef is browned and the onion has softened. Drain any excess fat from the skillet.
- Add Broccoli: Add the broccoli florets to the skillet with the ground beef mixture. Continue cooking for another 5-7 minutes, stirring occasionally, until the broccoli is tender but still vibrant. Season the mixture with Italian seasoning, salt, and pepper to your preference.
- Prepare the Squash Flesh: Once the spaghetti squash is done roasting, use a fork to scrape the flesh into spaghetti-like strands, directly into a mixing bowl or back into the squash halves.
- Combine Filling and Squash: Mix the broccoli and ground beef mixture with the shredded squash strands until well combined. Then stuff this mixture evenly back into the roasted spaghetti squash halves.
- Add Cheese and Bake: Top each stuffed squash half with shredded mozzarella cheese. Return the squash halves to the oven and bake for an additional 5-10 minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven, garnish with chopped fresh parsley if desired, and serve immediately while hot.
Notes
- You can substitute ground turkey or chicken for the beef for a leaner option.
- Feel free to add other vegetables such as bell peppers or mushrooms to the filling.
- For a vegetarian version, omit the ground beef and add extra broccoli or other veggies.
- The spaghetti squash can be pre-cooked and refrigerated to save time when assembling the dish.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
