Description
Discover the delightful world of stuffed spaghetti squash, a healthy twist on traditional lasagna that combines wholesome ingredients with satisfying flavors. These spaghetti squash boats are not only visually appealing but also perfect for any occasion, whether it’s a cozy family dinner or meal prep for the week ahead. With a hearty filling of ground beef, creamy ricotta, and tangy marinara sauce, this dish is low in carbs yet rich in taste. Plus, it’s easily customizable to suit various preferences, making it kid-friendly and a hit with all ages. Enjoy this comforting meal without the guilt!
Ingredients
Scale
- 1 medium spaghetti squash
- 4 tsp olive oil (divided)
- Sea salt
- 1 tbsp olive oil (divided)
- 2 cloves garlic
- 1/2 lb ground beef
- 1/2 tsp sea salt
- 1/8 tsp black pepper
- 1/2 cup marinara sauce
- 1 tsp Italian seasoning
- 2/3 cup ricotta cheese
- 1/3 cup grated parmesan cheese
- 2/3 cup mozzarella cheese (shredded, divided)
Instructions
- Preheat your oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle olive oil over each half and sprinkle with sea salt.
- Roast cut side down on a baking sheet for 30-35 minutes until tender.
- In a pan, heat olive oil, sauté garlic until fragrant, then add ground beef and seasonings until browned.
- Mix ricotta, parmesan, and half of the mozzarella in a bowl.
- Fluff up the roasted squash flesh, fill with beef mixture, top with ricotta blend and remaining mozzarella.
- Bake again for an additional 10-15 minutes until cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 stuffed half (approximately 350g)
- Calories: 400
- Sugar: 8g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 80mg