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
Scale
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.
