This stuffed spaghetti squash recipe is a great alternative to a classic pasta dish. It features a savory mixture of ground beef, vegetables, and spices, all stuffed inside a tender roasted spaghetti squash. This recipe is not only delicious but also healthy, as spaghetti squash is a low-carb and nutrient-rich vegetable. It's a perfect dish for a family dinner or for those looking to incorporate more vegetables into their diet. The combination of flavors and textures in this dish will definitely leave you satisfied.
Ingredients
- 1 spaghetti squash
- 1 pound ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup diced tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Directions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Place the spaghetti squash halves, cut side down, on a baking sheet.
- Roast the squash in the preheated oven for 40-50 minutes, or until the flesh is tender.
- While the squash is roasting, heat a large skillet over medium heat.
- Add the ground beef to the skillet and cook until browned. Drain the excess fat.
- Add the onion, garlic, and bell pepper to the skillet. Cook until the vegetables are tender.
- Stir in the diced tomatoes, dried oregano, dried basil, salt, and black pepper. Cook for an additional 5 minutes.
- Once the spaghetti squash is done roasting, remove it from the oven and let it cool slightly.
- Using a fork, scrape the flesh of the squash to create spaghetti-like strands. Leave the strands inside the squash shells.
- Add the ground beef mixture to the spaghetti squash strands and mix well.
- Sprinkle Parmesan cheese over the top of each stuffed squash half.
- Return the stuffed squash halves to the oven and bake for an additional 15 minutes, or until the cheese is melted and golden.
- Garnish with chopped parsley before serving.
