Spaghetti squash with ground beef and marinara is the perfect low-carb dinner. The squash takes on the taste of the marinara, giving you a bowl full of rich tomato flavor and tender beef—just like pasta, only more fresh and light.
The squash strands create a light, creamy spaghetti squash texture that pairs perfectly with melted cheese and a hearty sauce.
Spaghetti squash with ground beef and marinara deliver all the cozy comfort of pasta night without the heavy carbs.”
Spaghetti squash boats are also incredibly easy to make—just roast, fill, and bake!
5 benefits of baked spaghetti squash boats
Spaghetti squash with ground beef and marinara is a tasty low-carb swap for pasta that’s naturally gluten-free, diabetic-friendly, and perfect for family dinners. Its mild flavor works well with hearty meat sauce, and it’s easy to prep ahead or pair with frozen spaghetti sauce with meat for a quick meal.
- Great low-carb pasta swap Spaghetti squash is a perfect substitute for pasta, making dishes like spaghetti squash with ground beef and marinara just as filling but with fewer carbs.
- Diabetic-friendly option Lower in carbohydrates than traditional pasta, it’s ideal for blood sugar control, which is why many people enjoy diabetic spaghetti squash recipes.
- Naturally gluten-free Since it’s a vegetable, spaghetti squash is naturally gluten-free and works well in easy gluten free dinner recipes for family—especially when paired with beef or marinara.
- Pairs well with protein Its mild flavor complements hearty sauces, making beef spaghetti squash dinners both balanced and satisfying.
- Perfect for meal prep You can roast the squash ahead of time, then add sauce later. Plus, if you’re freezing spaghetti sauce with meat, you’ll always have a ready-to-go topping for freshly cooked spaghetti squash.
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How to tell if spaghetti squash is ripe?
To tell if a spaghetti squash is ripe, check for a deep yellow color and a firm, hard skin. It should feel heavy and have no soft spots or blemishes.
What does spaghetti squash taste like?
Spaghetti squash has a very mild, slightly sweet flavor that takes on the taste of whatever you pair it with. On its own, it doesn’t have a strong flavor, which makes it the perfect base for hearty dishes like spaghetti squash with ground beef and marinara.
The tender, noodle-like strands soak up the rich tomato sauce and seasoned beef, so every bite tastes like a lighter version of pasta night. When served as spaghetti squash meat sauce, the squash balances the richness of the beef and marinara, giving you all the comfort of a classic spaghetti dinner—without the heaviness of traditional pasta.
Spaghetti Squash Boats
Spaghetti squash with ground beef and marinara is just as savory and make for a great lazy Sunday ideas, just like my easy gluten free meatballs, poblano burritos, or crispy chaffle pizza.
Ingredients for spaghetti squash with ground beef and marinara
- Spaghetti squash: Slightly sweet, mild flavor makes a perfect low-carb alternative to traditional pasta.
- Ground beef: Adds a savory, satisfying base, and when cooked, it absorbs the seasoning for a balanced, meaty filling.
- Marina sauce: A classic tomato-based sauce made with tomatoes, garlic, onions, and herbs. Marinara sauce brings a tangy, slightly sweet, and savory component that complements the squash and beef.
- Mozzarella cheese: This soft, melty cheese is mild and creamy, perfect for topping the dish. As it melts, it creates a gooey, golden layer that ties all the ingredients together.
- Garlic: Enhances the flavor of the beef and sauce, creating a savory flavor.
- Butter: Adds richness and prevents sticking.
- Salt and pepper: Adds to the flavoring and spice.
- Parsley: Fresh flavor to balance the richness of this dish
Cutting spaghetti squash tips
Cutting into these spaghetti squash boats can be tricky because of their tough skin, but these tips will help make it easier and safer:
Soften it in the microwave
- Poke a few holes in the squash with a fork.
- Microwave it for 3–5 minutes (depending on size) to slightly soften the skin, making it easier to cut.
Stabilize the squash
- Lay the squash on a stable cutting board with a damp towel underneath to prevent slipping.
- If the squash is too round, trim off a small section of one end to create a flat surface to keep it stable.
Use a sharp, sturdy knife
- A sharp chef’s knife will help cut through the hard skin more smoothly.
- Carefully insert the tip of the knife into the squash first, then rock the knife back and forth to cut through.
Cut lengthwise
- For long strands: Cut the squash lengthwise from stem to end to get longer spaghetti-like strands.
- For shorter strands: Cut it crosswise into rings, which results in shorter strands.
Spaghetti squash with ground beef and marinara
Ingredients
- 2 medium spaghetti squash
- 1 lb ground beef
- 1 ½ cups marinara sauce
- 1 cup mozzarella cheese shredded
- 2 cloves garlic
- 1 tbsp butter
- salt and pepper to taste
- fresh parsley
Instructions
- Preheat the oven to 400℉
- Drizzle the cut sides of the spaghetti squash with olive oil, and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily scraped with a fork to form "spaghetti-like" strands.
Cook the ground beef.
- While the squash is roasting, heat olive oil in a skillet over medium heat.Add minced garlic and sauté for 1-2 minutes.
- Add the beef and cook until browned, breaking it up as it cooks.
- Season with salt and pepper.
- Stir in the marinara sauce and let it simmer for 5-7 minutes until heated through.
- Fill each spaghetti squash half with the beef marinara mixture.
- Sprinkle with mozzarella and Parmesan cheese.
- Return the filled squash boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped parsley if desired.
How to make spaghetti squash with meat sauce
Spaghetti squash with ground beef and marinara is full of flavor and makes the perfect pasta-style dinner without the heaviness. The tender squash strands soak up the rich marinara, while the seasoned beef adds a hearty bite that turns this simple dish into pure comfort food. Here’s how to make it step by step.
- Preheat the oven to 400℉.
- Cut the squash in half lengthwise. Use a sharp knife and be careful—it’s a tough vegetable.
- Scoop out the seeds with a spoon, just like you would with a pumpkin.
- Season the squash: Drizzle the cut sides with butter and sprinkle with salt and pepper.
- Roast cut-side down on a baking sheet lined with parchment paper. Bake for 35–40 minutes, depending on size.
- Check for doneness: The flesh should be tender when pierced with a fork.
- Scrape into strands: Use a fork to gently scrape the inside—the flesh will separate into long, noodle-like strands.
- Serve as desired: To make spaghetti squash with ground beef and marinara, heat olive oil in a skillet, sauté garlic for 1 minute, then cook ground beef until browned. Season with salt and pepper, stir in marinara, simmer 5–7 minutes, and serve over roasted squash strands.
Welcome to HikeCookShare
I’m so happy you’re here! I’m a mama to two (almost three!) little ones, all under 5, our life is beautifully chaotic! Alongside my talented chef husband who keeps the meals fancy while I chase toddlers and try to remember where I left my coffee.
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How long does spaghetti squash last?
Frozen spaghetti squash can last up to 6-8 months in the freezer.
Can you freeze spaghetti squash with meat sauce
Yes, you can freeze cooked spaghetti squash! Here’s how to do it properly to preserve its texture and flavor:
Steps to freezing spaghetti squash:
- Cook the squash: Roast, bake, or microwave the spaghetti squash as usual. Once cooked, scrape the strands out of the shell using a fork.
- Cool completely: Let the cooked squash cool to room temperature before freezing this helps prevent squishiness.
- Portion it out: Divide the spaghetti squash into portion sizes that you will use later.
- Drain excess moisture: If the squash is particularly watery, press it gently with a paper towel or drain it in a colander before freezing.
- Store in airtight containers: Place the portions in airtight freezer-safe bags or containers. If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
Thawing and reheating:
- Thaw: Place the frozen squash in the fridge overnight or thaw it in the microwave.
- Reheat: Warm it up on the stovetop or microwave, and it’s ready to use!
Freezing spaghetti squash is a great way to save time and enjoy it later without losing much of its texture or flavor.
That’s it! Spaghetti squash with ground beef and marinara becomes one of those easy gluten free dinner recipes for family that checks all the boxes—simple, tasty, and filling.
Serve it right in the squash boats for a fun twist, or in bowls for a classic pasta-style dinner. Either way, it’s a meal everyone will love!
I hope you enjoy this spaghetti squash with ground beef and marinara as much as my family does! If you give it a try, let me know in the comments—I love hearing from you.
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