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
Scale
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
