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Cheesy garlic and herb spaghetti squash with meat sauce served on a plate

Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce

A delightful and easy-to-make dish featuring roasted spaghetti squash topped with zesty meat sauce and melted cheese, perfect for a weeknight family meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon dried Italian herbs
  • 1 pound ground beef or turkey Substitutable with ground chicken or plant-based meat.
  • 1 jar (about 24 oz) marinara sauce Feel free to experiment with different types of sauce.
  • 1 cup shredded cheese (mozzarella or cheddar) Nutritional yeast can be used as a vegan substitute.
  • Salt and pepper to taste
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet.
Roasting the Squash
  1. Roast in the oven for about 30-35 minutes, or until the flesh is tender.
Cooking the Meat Sauce
  1. While the squash is roasting, heat a skillet over medium heat and melt the butter.
  2. Add minced garlic and Italian herbs, and sauté until fragrant.
  3. Add the ground meat and cook until browned. Drain excess fat, then combine with marinara sauce and let it simmer for about 5-10 minutes.
Combining and Baking
  1. Once the spaghetti squash is done, use a fork to shred the inside into strands.
  2. Toss with the garlic herb butter mixture.
  3. Layer the spaghetti squash with the meat sauce, top with shredded cheese, and return to the oven for an additional 10 minutes until cheese is melted and bubbly.
Serving
  1. Garnish with fresh parsley if desired and serve hot.

Notes

This dish can be made ahead of time by preparing the sauce and roasting the squash a day in advance. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.