Lazy (but delicious) meat sauce stuffed spaghetti squash topped with some melty mozzarella cheese – an easy, flavorful and healthy meal!
Something I think is important about cooking – easy food doesn’t mean bad food. In some cases simple is best. For a lot of people it’s just more realistic as well.
I love sharing easy recipes. I know people have busy schedules and don’t have hours to spend in the kitchen every night. I think as long as your making something homemade, that counts. It doesn’t always have to be complicated, unless that’s your thing!
I make this exact dinner SO much. It’s healthy but still very filling and hearty. I alternate between ground beef and ground turkey. For this recipe, I did grass-fed ground beef. I use Butcher Box and a few months ago they were running a promo for free ground beef FOR LIFE. That means I get a couple pounds of it in every one of my boxes as long as I’m a member. Between this lazy meat sauce stuffed spaghetti squash, my taco skillet and beef poblano chili – those are my favorite ways to cook with it.
Spaghetti squash in general is a dinner staple in my home! It’s so good this time of year. I always go to Trader Joe’s for mine (big surprise lol) because they don’t charge by weight. It’s so cheap, especially if you get the biggest one you can find. It also makes good leftovers.
Some of my other spaghetti squash recipes:
The spaghetti squash options are endless!Print
1 spaghetti squash
2 tbsp olive oil, divided
1 lb. ground beef
1/2 a jar of marinara sauce, or use your favorite homemade sauce, can add more sauce to taste
salt and pepper
pinch of red pepper flakes, optional
1/4 cup shredded mozzarella
fresh chopped parsley or basil, for topping
Preheat the oven to 400 degrees F.
Cut the spaghetti squash in half lengthwise and remove all of the seeds (poking the spaghetti squash with some holes using a knife then microwaving for 4-5 minutes helps soften it to make it easier to cut)
Season with salt and pepper and brush on 1 tbsp olive oil.
Place face down on a baking sheet for 30-35 minutes, or until tender (bake time also depends on the size)
Meanwhile, start your meat sauce by adding 1 tbsp olive to a medium-large pot.
Add the ground beef. Season with red pepper flakes and a little salt and pepper.
Let it cook, and crumble into small pieces along the way.
Once browned add the sauce and bring it to a low simmer.
Once spaghetti squash is done baking, flip them and evenly divide meat sauce in each “spaghetti squash boat”
Loosen some of the spaghetti squash strands and mix everything up a bit to combine.
Top with some shredded mozzarella.
Return to the oven and bake for 5-6 more minutes or until the cheese is melted.
Top with some fresh chopped parsley or basil and enjoy!