This is cheesy, hearty high-protein stuffed spaghetti squash. Tender roasted squash filled with seasoned ground beef and topped with golden melted cheese — a delicious low-carb comfort meal that feels indulgent!
Why You’ll Love This Recipe
- Golden bubbly cheese and savory filling
- High protein from ground beef and cheese
- Easy one-pan style dinner
- Perfect low-carb alternative to pasta
- Sugar-free and satisfying
Ingredients (Serves 4)
- 2 medium spaghetti squash
- 1 lb lean ground beef (or turkey)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- Salt and black pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar or Parmesan (optional)
- 1 tbsp olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Cut spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35–40 minutes until tender.
- While squash cooks, brown the ground beef in a skillet over medium heat. Add onion and cook until softened. Stir in garlic, Italian seasoning, paprika, salt, and pepper. Cook 1–2 more minutes.
- Once squash is done, carefully scrape the strands with a fork to loosen them, keeping them inside the shells.
- Divide the beef mixture evenly among the squash halves. Top generously with mozzarella and cheddar.
- Return to the oven for 8–10 minutes until cheese is melted and golden.
- Garnish with parsley if desired and serve hot.
Prep Time: 10 minutes Cook Time: 50 minutes Total Time: 60 minutes
Nutrition (Per Serving – ½ squash)
- Calories: ~380
- Protein: 32g
- Total Carbs: 12g
- Net Carbs: 8g
- Fat: 22g
