Craving a hearty and healthy meal? Look no further than spaghetti squash with meat sauce! This low-carb, gluten-free dish is packed with flavor and nutrients. Spaghetti squash is a unique vegetable that boasts a mild flavor and stringy texture, making it an excellent substitute for traditional pasta. When roasted, the squash develops a tender and spaghetti-like texture that perfectly complements the rich and savory meat sauce.
Our collection of spaghetti squash with meat sauce recipes offers a variety of options to suit your taste preferences. From classic Italian-inspired sauces to unique and flavorful variations, there's something for everyone. Whether you prefer a traditional meat sauce made with ground beef or a vegetarian version using lentils or mushrooms, we've got you covered.
Experience the culinary magic of spaghetti squash with our diverse range of recipes. Each dish is carefully crafted to deliver a delightful combination of flavors and textures, ensuring a satisfying and wholesome meal. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will redefine your perception of healthy comfort food.
GARLIC SPAGHETTI SQUASH WITH MEAT SAUCE AND TOMATO
I have reduced grains and other starches in my diet due to health reasons, so I was looking for filling, comforting meals without pasta or potatoes. When I was tinkering with this spaghetti squash recipe, I discovered something fun to eat! -Becky Ruff, Mc Gregor, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Cut squash lengthwise in half; remove and discard seeds. Place squash in a 13x9-in. baking pan, cut side down; add 1/2 in. of hot water. Bake, uncovered, 40 minutes. Drain water from pan; turn squash cut side up. Bake until squash is tender, 5-10 minutes longer., Meanwhile, in a large skillet, cook beef and mushrooms over medium heat until beef is no longer pink, 6-8 minutes, breaking up beef into crumbles; drain. Add half of the garlic; cook and stir 1 minute. Stir in tomatoes, pasta sauce and 1/4 teaspoon pepper; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes., When squash is cool enough to handle, use a fork to separate strands. In a large skillet, heat oil over medium heat. Add remaining garlic; cook and stir 1 minute. Stir in squash, salt and remaining pepper; heat through. Serve with meat sauce and, if desired, cheese.
Nutrition Facts : Calories 443 calories, Fat 17g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 770mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 11g fiber), Protein 29g protein. Diabetic Exchanges
SPAGHETTI SQUASH SPAGHETTI WITH MEAT SAUCE
A personal recipe I made using spaghetti squash and combining ingredients from at least three other recipes I have used in the past. This recipe is extremely good and a favorite for everyone I have made it for. It has a little kick to it, not too spicy but not mild.
Provided by mdianda07
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Poke 8 to 10 holes in the spaghetti squash; place whole in a baking pan.
- Bake in the preheated oven until squash is easily pierced with a knife, about 25 minutes. Remove and let cool until easily handled.
- Cut squash in half; remove seeds and ribs. Place squash halves facedown in a baking dish with a little bit of water and cover with foil. Bake until you can pull the sides away easily with a fork, about 25 minutes more.
- Meanwhile, heat a medium skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set beef aside.
- Heat a large, deep skillet over medium-low heat. Add olive oil, yellow squash, zucchini, bell pepper, onion, Italian seasoning, basil, black pepper, oregano, garlic powder, thyme, and red pepper flakes. Cook and stir until vegetables are tender, about 10 minutes. Pour in tomato sauce and simmer until heated through, adding the beef halfway through, about 10 minutes more.
- Turn spaghetti squash face-up; shred the sides from the center out with a fork. Scoop "spaghetti" from squash onto serving plates. Flatten and top with the sauce.
Nutrition Facts : Calories 267.4 calories, Carbohydrate 16.9 g, Cholesterol 47 mg, Fat 16.4 g, Fiber 2.9 g, Protein 15.2 g, SaturatedFat 5.1 g, Sodium 414.1 mg, Sugar 4.3 g
SPAGHETTI SQUASH WITH PEANUT SAUCE
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Microwave 1 halved, seeded spaghetti squash with 2 tablespoons water, covered, until tender, 15 minutes. Cool slightly, then scrape into strands with a fork. Puree 2 tablespoons peanut butter, 1 tablespoon each soy sauce, rice vinegar, lime juice and water, 1 teaspoon grated ginger, 1 garlic clove and 1/4 teaspoon red pepper flakes; toss with the squash. Season with salt. Top with chopped peanuts, mint and cilantro.
SPAGHETTI SQUASH WITH MEAT SAUCE
When my mom and I cooked spaghetti squash with meat sauce, all we could do was grin and say "Wow!" It's fun to separate the noodle-like strands from the squash shell, but eating it is the best part! -Lina Vainauskas, Shaw Air Force Base, South Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Slice squash lengthwise and scoop out seeds. Place squash, cut side down, in a baking dish. Add water and cover tightly with foil. Bake until easily pierced with a fork, 20-30 minutes. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles; drain. Add onion, green pepper, herbs and seasonings; cook and stir until onion is tender, 5-7 minutes. Stir in tomato puree. Cover and cook over low heat, stirring occasionally. Scoop out squash, separating the strands with a fork. Just before serving; stir 1/2 cup Parmesan cheese into meat sauce. Serve sauce over spaghetti squash with remaining 1/2 cup Parmesan cheese.
Nutrition Facts : Calories 351 calories, Fat 12g fat (5g saturated fat), Cholesterol 59mg cholesterol, Sodium 763mg sodium, Carbohydrate 36g carbohydrate (4g sugars, Fiber 8g fiber), Protein 23g protein. Diabetic Exchanges
SPAGHETTI SQUASH WITH PALEO MEAT SAUCE
I made some spaghetti and it turned out so good and super filling. One batch could last you the entire week! Chicken or turkey can be substituted for the ground beef. Try adding Italian herbs, like parsley, oregano, and fennel.
Provided by rubymemphis
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Pour water into a baking dish. Place squash halves with cut sides down in baking dish; roast for until tender, 30 to 40 minutes.
- While squash is baking, cook and stir ground beef and onions in a skillet over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Set beef aside.
- Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir mushrooms, zucchini, green and red bell peppers, both amounts of crushed tomatoes, basil, oregano and thyme. Simmer over medium heat until vegetables are cooked through and tender, about 10 minutes. Add the ground beef and onions; stir to combine. Simmer on low heat, stirring occasionally, while you finish preparing spaghetti squash.
- Scrape the inside of hot spaghetti squash halves with a fork to shred the squash into strands; divide onto 8 plates. Drizzle each serving of spaghetti squash with 1 tablespoon extra-virgin olive oil and top each serving with a generous amount of meat sauce.
Nutrition Facts : Calories 388 calories, Carbohydrate 14.5 g, Cholesterol 52.2 mg, Fat 29.9 g, Fiber 3.2 g, Protein 17 g, SaturatedFat 7.6 g, Sodium 167.1 mg, Sugar 2.3 g
SPAGHETTI SQUASH WITH MEAT SAUCE
Steps:
- 1)Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. 2)Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired. 3)Meanwhile, place squash in 8 x 8-inch microwave-safe baking dish, overlapping halves slightly. Microwave on HIGH 10 to 12 minutes or until squash is tender. Let stand 5 minutes. Scrape squash with fork to separate strands. 4)Serve sauce over squash. Serve with Toppings, if desired. Italian-Style Beef Sausage Variation: Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1. To Roast Spaghetti Squash: Place squash halves, cut-side down, in 13 x 9-inch ovenproof baking dish. Bake in 350°F oven 45 to 55 minutes or until squash is tender. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
SUPER SPAGHETTI SQUASH WITH SPAGHETTI SAUCE
I grow spaghetti squash in my garden and often try different ways to cook it. This is one of my favorite recipes for spaghetti squash, I found one similar in an old cookbook and just added my own things. It is really yummy!!
Provided by Soraiya Wilkins
Categories Vegetable
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash spaghetti squash then cut in half, lengthwise.
- Scrape out seeds.
- Sprinkle salt and pepper on spaghetti squash halves, add butter then put in baking pan with 1/4 cup water.
- Cover with aluminum foil and bake at 350 for 45 minutes.
- Remove from oven.
- Meanwhile, as squash is cooking, put stewed tomatoes, onions, mushrooms, garlic and spinach in sauce pan, bring to a low boil and simmer 30 minutes.
- Drain off juice, add spaghetti sauce, bring back to a boil, simmer 15-20 minutes .
- Using a fork, scrape squash from shell, starting at one end finishing at the other.
- It will look just like spaghetti noodles.
- Put squash in one bowl and sauce in another bowl.
- Serve with Parmesan cheese and garlic bread or a salad.
SPAGHETTI SQUASH WITH MEAT SAUCE
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Cut the squash into quarters. Remove seeds and fiber that clings to the seeds. Place in a pot with enough water to come up to just below the cut surface of the squash.
- Cover and boil until squash is tender, about 20 to 25 minutes. Check occasionally to be sure water has not boiled away; drain.
- Heat meat sauce to a simmer. Serve squash topped with meat sauce and Parmesan cheese.
Tips:
- Choose the right spaghetti squash: Look for a squash that is firm and heavy for its size, with a deep yellow color. Avoid squash with blemishes or soft spots.
- Cook the spaghetti squash properly: To ensure that the squash is cooked evenly, pierce it with a fork in several places before baking. This will allow steam to escape and prevent the squash from exploding.
- Use a sharp knife to shred the spaghetti squash: This will help to create long, thin strands that resemble spaghetti.
- Don't overcook the meat sauce: Simmer the sauce over low heat for at least 30 minutes, or until the flavors have melded and the sauce has thickened.
- Season the spaghetti squash and meat sauce to taste: Add salt, pepper, and other spices to taste before serving.
Conclusion:
Spaghetti squash with meat sauce is a delicious and healthy meal that is perfect for a weeknight dinner. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can create a spaghetti squash dish that is sure to please everyone at the table.
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