Hearty Spaghetti Squash Beef Bake
A low-carb, cheesy comfort food loaded with ground beef and vegetables, all baked inside tender spaghetti squash.
- Prep20 min
- Cook45 min
- Total1h 5m
- DifficultyEasy
- Servings4
This spaghetti squash bake is a satisfying, low-carb twist on traditional comfort food. The squash strands mimic pasta, while the rich beef and tomato mixture with melted cheese creates a hearty, flavorful dish.
Perfect for a weeknight dinner, it comes together quickly and uses simple pantry ingredients. The squash is roasted until tender, then combined with a savory meat sauce and baked until bubbly and golden.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 375°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the halves cut side down in a baking dish and add the water. Cover tightly with foil or a lid and bake for 20–30 minutes, until a fork easily pierces the skin. Remove from the oven and let cool slightly. Use a fork to scrape out the strands and separate them. Reduce the oven temperature to 350°F.
- In a large skillet over medium-high heat, cook the ground beef, chopped onion, red pepper, and minced garlic for 5–7 minutes, stirring often, until the meat is browned and the vegetables are soft. Drain off the excess fat.
- Add the diced tomatoes, oregano, salt, pepper, and the spaghetti squash strands to the skillet. Cook for 1–2 minutes, stirring, until most of the liquid has been absorbed.
- Transfer the mixture to an ungreased 1½-quart baking dish. Bake uncovered for 25 minutes. Remove from the oven, sprinkle the shredded cheese and parsley on top. Let rest for 5 minutes before serving.
💡 Tips
- For a crispier top, broil the casserole for 1–2 minutes after adding the cheese.
- You can swap the ground beef for ground turkey or a plant-based alternative.
- Letting the casserole rest after baking helps it hold its shape when slicing.
Inspired by a recipe from Taste of Home