If you’re craving a delicious, hearty meal that feels cozy and comforting but keeps things light and healthy, you have to try this Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe. It’s a perfect way to enjoy the satisfying textures of tender spaghetti squash combined with savory ground beef and vibrant broccoli, all topped with melty cheese for that irresistible finish. This dish brings together wholesome ingredients that not only taste incredible but make for a colorful, inviting plate everyone will love. Whether you’re cooking for your family or hosting friends, this recipe is a true crowd-pleaser that feels both indulgent and nourishing.
Ingredients You’ll Need
Gathering the right ingredients is key to making this dish shine. Each component plays an important role in building layers of flavor, texture, and color, making this recipe straightforward but far from ordinary.
- 1 medium spaghetti squash (about 2–3 pounds): The star of the dish with a naturally noodle-like texture that’s low in carbs and perfect for stuffing.
- 1 tablespoon olive oil: Adds subtle richness and helps soften the squash and aromatics while roasting and sautéing.
- 1 small yellow onion (diced): Offers a mild sweetness that balances the savory beef and fresh broccoli.
- 2 cloves garlic (minced): Brings a fragrant depth and a little zing to the filling.
- 1 pound lean ground beef: Provides hearty protein and a satisfying savoriness to the filling.
- 1 teaspoon Italian seasoning: Infuses classic herbal flavors that tie all the ingredients together.
- ½ teaspoon salt: Enhances all the natural flavors in the dish.
- ¼ teaspoon black pepper: Adds a hint of warmth and spice.
- 2 cups small broccoli florets (lightly steamed or blanched): Lends a fresh, crisp crunch and vibrant green color that brightens the dish.
- 1 cup shredded mozzarella cheese: Melts beautifully to create a gooey, inviting topping.
- ¼ cup grated Parmesan cheese: Adds a sharp, nutty finish to the cheesy layer.
- Optional red pepper flakes and chopped parsley for garnish: Sprinkle on for a pop of color and a little heat or freshness.
How to Make Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F. Carefully slice the spaghetti squash lengthwise and scoop out the seeds. Drizzle a bit of olive oil on the cut sides to encourage caramelization and place them face down on a parchment-lined baking sheet. Roast for 35 to 40 minutes until the flesh is tender and easily shredded with a fork. This roasting not only softens the squash but brings out its subtle, nutty flavor that’s the perfect base for our stuffing.
Step 2: Prepare the Beef and Broccoli Filling
While your squash is roasting, grab a skillet and heat it over medium. Add a splash of olive oil and sauté the diced onion until softened and translucent—about 3 to 4 minutes. Toss in the minced garlic and cook just until fragrant, around 30 seconds. Add the ground beef, breaking it up as it browns evenly over 6 to 8 minutes. Season the mixture with Italian seasoning, salt, and pepper, then stir in the lightly steamed broccoli. Let everything cook together for another 1 to 2 minutes so the flavors meld beautifully.
Step 3: Assemble and Bake
When the squash is nicely roasted, carefully remove from the oven and let it cool until it’s safe to handle. Using a fork, gently rake through the flesh to create those delicious, spaghetti-like strands—keep them inside the squash shell to serve as your edible bowl. Evenly distribute the beef and broccoli filling on top of the squash strands, mixing slightly to combine. Sprinkle shredded mozzarella and Parmesan generously over each half. Pop the stuffed squash back into the oven for 10 to 12 minutes, until the cheese melts into a golden, bubbly crust.
How to Serve Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Garnishes
To finish your masterpiece, scatter a pinch of red pepper flakes over the cheese for a hint of spice that contrasts marvelously with the creamy topping. A handful of freshly chopped parsley adds an inviting burst of green and fresh flavor that brightens every bite.
Side Dishes
This dish stands wonderfully on its own, but pairing it with a crisp, simple mixed green salad or a light vinaigrette-dressed arugula salad adds refreshing contrasts. Garlic bread or a warm crusty loaf are also lovely if you want to soak up every last bit of cheesy goodness.
Creative Ways to Present
For a fun twist, scoop some of the filling into small ramekins or serve as individual portions scooped out from the squash. You can also drizzle a dollop of marinara or sprinkle extra Parmesan on top for an Italian-inspired flair. The vibrant colors of the broccoli and melted cheese make it a beautiful centerpiece on any dinner table.
Make Ahead and Storage
Storing Leftovers
Allow any leftovers to cool to room temperature, then transfer to an airtight container. They will keep well in the refrigerator for up to 3 days, making it easy to enjoy this hearty meal all week long.
Freezing
If you want to freeze your stuffed spaghetti squash halves, wrap them tightly in foil or place in a freezer-safe container. For best quality, consume within 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat in the oven at 350°F for about 15-20 minutes or until warmed through. You can also microwave leftovers covered loosely with a microwave-safe lid or wrap, but the oven retains better texture for the cheesy topping and squash strands.
FAQs
Can I make this recipe vegetarian?
Absolutely! Swap the ground beef for plant-based crumbles or cooked lentils, and it’s just as satisfying. You can also add extra veggies like mushrooms or bell peppers for variety.
What if I don’t have Italian seasoning?
No worries! You can use a combination of dried basil, oregano, thyme, and rosemary or simply use your favorite herb blend to achieve a similar flavor profile.
How do I know when the spaghetti squash is done roasting?
The squash is ready when the flesh is tender and easily strands with a fork. If the flesh resists or feels firm, roast for an additional 5 to 10 minutes.
Can I prepare the filling ahead of time?
Yes, making the beef and broccoli filling in advance helps speed up dinner time. Store it separately and assemble the squash right before baking for best results.
Is this recipe suitable for gluten-free diets?
Definitely! All ingredients used here are naturally gluten-free, making this recipe a wonderful option for those avoiding gluten.
Final Thoughts
This Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe has become such a favorite of mine because it combines wholesome ingredients with incredible taste and comforting textures. It’s perfect for any night when you want a filling meal that feels special but is surprisingly simple to make. I can’t wait for you to give it a try and enjoy every cheesy, flavorful bite!
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Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2 stuffed halves (serves 2–4)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Stuffed Spaghetti Squash with Broccoli and Ground Beef is a wholesome, flavorful, and healthy main course that combines tender roasted spaghetti squash with a savory mixture of ground beef, steamed broccoli, and melted cheese. It’s a perfect low-carb, gluten-free dinner option that delivers comforting tastes with nutritious ingredients, ideal for a satisfying family meal.
Ingredients
Squash and Roasting
- 1 medium spaghetti squash (about 2–3 pounds)
- 1 tablespoon olive oil
Filling
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound lean ground beef
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups small broccoli florets (lightly steamed or blanched)
Cheese Topping
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Optional Garnishes
- Red pepper flakes
- Chopped parsley
Instructions
- Prepare and Roast Spaghetti Squash: Preheat your oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds carefully. Drizzle the cut sides with olive oil and place them cut-side down on a baking sheet lined with parchment paper. Roast in the oven for 35–40 minutes until the squash is tender and easily pierced with a fork.
- Sauté Aromatics and Brown Beef: While the squash roasts, heat a large skillet over medium heat and add a small amount of olive oil. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant. Then add the ground beef, breaking it up with a spoon, and cook for 6 to 8 minutes until fully browned and no longer pink.
- Season and Add Broccoli: Season the beef with Italian seasoning, salt, and black pepper. Stir in the lightly steamed broccoli florets and cook together for another 1 to 2 minutes to blend the flavors and heat the broccoli through.
- Fluff Squash and Combine Filling: Once the spaghetti squash is done roasting, remove it from the oven and allow it to cool slightly until safe to handle. Use a fork to gently scrape and fluff the inside flesh of the squash, creating spaghetti-like strands, but leave the strands inside the squash shell halves. Divide the beef and broccoli mixture evenly between the two halves and gently mix it slightly with the squash strands to combine.
- Add Cheese and Final Bake: Top each stuffed spaghetti squash half with shredded mozzarella and grated Parmesan cheese evenly. Return the stuffed halves to the oven and bake for an additional 10 to 12 minutes, or until the cheese is thoroughly melted and bubbly.
- Garnish and Serve: Remove from oven and optionally garnish with red pepper flakes for a slight kick and chopped parsley for freshness before serving. Serve warm and enjoy a hearty, healthy meal.
Notes
- To make this dish vegetarian, substitute the ground beef with a plant-based ground meat alternative or cooked lentils.
- You can add other vegetables such as bell peppers or mushrooms to the filling for extra nutrition and flavor.
- For richer flavor, stir in a spoonful of marinara sauce with the beef and broccoli mixture before filling the squash halves.
- Leftovers can be refrigerated and reheated; the squash strands help keep the filling moist.
