Do you sometimes feel like you really need a vacation? But you don’t have the time or the money? What if you could kind of feel like you are taking a trip? But not quite? Well, it happened last night when the spaghetti squash boat with ground beef appeared!
After taking my kids for a Swan Boat ride at the Rainbow Lagoon by Hyatt Regency Long Beach last weekend, they kept asking me if we could go for another boat ride next weekend, and maybe try a different kind of boat. If you have kids or just want a romantic weekend getaway, this would be a fun trip to take.
We spent the afternoon taking a trike ride around Shoreline Village to enjoy the beautiful harbor view, pigging out on churros and funnel sundaes at The Funnel House, shopping at Pike Outlet, and eating dinner at the Yard House. My favorite dish was their Whiskey Glazed Salmon, which tasted so sweet and tender.
Of course, I can’t afford to take the kids on boat rides every weekend, so I decided to let them eat out of a boat instead. After finding a sturdy looking boat as a serving tray, I found a spaghetti squash that could be made into little boats. This was also my new experiment to see if I could trick my daughter, who hates vegetables, to eat all the vegetables just because it looked like so much fun eating them! So I set out to make one of my best super easy and healthy ground beef recipes.
As a healthier alternative to traditional pasta, the spaghetti squash, when grilled, adds a smoky depth to the dish. The tender spaghetti-like strands mix beautifully with the hearty ground beef filling. Packed with sautéed mushrooms, bell peppers, onions, and cherry tomatoes, the filling provides layers of flavors in every bite.
Nutritionally, this dish is a powerhouse. Spaghetti squash is low in calories and carbohydrates, making it an ideal substitute for pasta, while providing a good dose of fiber, Vitamin C and potassium. Ground beef offers a rich source of protein and iron essential for muscle repair and energy. The addition of bell peppers and tomatoes are full of antioxidants, especially A and C, supporting immune and skin health.
At dinner time, my kids were over the moon when they saw my newest creation. Then they came up with a different question, and wanted to know where we could take a boat ride in a boat that looked exactly like that?! We had so much fun shredding the spaghetti squash into stands and mixing everything up with the fillings. I was so happy when my daughter thought the spaghetti squash tasted like vermicelli, and didn’t have to pinch her nose to eat all the vegetables!
Hope you will enjoy eating out of a boat while we all daydream about our next boat ride!
Spaghetti Squash with Ground Beef
Description
A delicious, low-carb dish featuring roasted spaghetti squash filled with a savory ground beef and veggie mixture. Packed with flavor and nutrients, this wholesome meal is perfect for a healthy dinner option!
Ingredients
Instructions
Preparation:
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Gather Your Ingredients:
Gather all the necessary ingredients for this recipe. You'll need a large spaghetti squash, ground beef, diced bell peppers, onions, mushrooms, cherry tomatoes, garlic, along with some salt and pepper. Arrange the ingredients for easy access, as shown in the image.
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Preheat the Grill:
Heat your grill to medium-high (around 400°F/200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the squash halves cut side down on the grill and grill them for 5 to 7 minutes until there are nice char marks across the spaghetti squash. Flip the halves over and grill for 30-40 minutes, or until the squash is tender and you can easily scrape the flesh into “spaghetti” strands with a fork.
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Cook the Ground Beef Filling:
While the squash is grilling, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and cook until softened and translucent, about 4-5 minutes.
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Add Garlic and Ground Beef:
Stir in the minced garlic and cook for another minute until fragrant. Add the ground beef to the skillet, breaking it apart with a spatula. Cook until the beef is browned, about 5-7 minutes. Drain any excess fat if necessary.
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Add Vegetables:
Once the beef is browned, add the diced bell peppers, and mushrooms to the skillet. Stir to combine and let it cook for an additional 5 minutes until the vegetables soften.
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Add Tomatoes and Seasoning:
After the other vegetables have softened add in the tomatoes and season the mixture with salt and pepper to taste. Let everything simmer for a few minutes to meld the flavors but not overcook the tomatoes.
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Prepare the Squash:
When the spaghetti squash is fully grilled and tender, remove it from the grill. Using a fork, scrape the inside flesh to create “spaghetti” strands, but leave most of the strands in the squash shell for serving. Scoop a large spoonful of the strands from each half to mix with your beef mixture.
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Assemble the Dish:
Once the spaghetti squash is grilled and tender, use a fork to scrape the flesh into “spaghetti” strands, but leave them in the squash shell. Spoon the savory ground beef and vegetable mixture into each squash half. Plating Tip: For a beautiful presentation, serve the filled spaghetti squash halves directly from the shells. Garnish with a sprinkle of fresh herbs or cherry tomato halves to add a pop of color, and arrange on a decorative serving tray for a stunning finish. This dish is as eye-catching as it is delicious!
Tips for Success:
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Choose the Right Squash:
Look for a spaghetti squash that feels heavy for its size and has firm, unblemished skin. This will ensure a tender and flavorful result when grilled. -
Preheat the Grill:
Make sure your grill is fully preheated to the right temperature (around 400°F/200°C). This ensures the squash grills evenly and develops a nice, smoky flavor without burning. -
Scrape Gently:
When scraping the spaghetti squash strands after grilling, be careful not to over-scrape or puncture the shell. You want to keep the shell intact for serving. -
Season Generously:
Don’t skimp on seasoning your ground beef mixture. Spaghetti squash has a mild flavor, so be sure to season the filling generously with salt, pepper, and herbs to make the dish flavorful and well-balanced. -
Serve Hot:
This dish is best served hot right from the grill, while the squash is tender and the filling is still warm and aromatic. For a fresh touch, you can garnish with chopped parsley or basil just before serving. -
Make it Your Own:
Feel free to customize the filling by adding your favorite veggies or switching up the ground beef with turkey or chicken for a lighter option. Following these tips will help you achieve a flavorful, visually stunning dish that’s sure to impress!
Equipment
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Servings 4
- Amount Per Serving
- Calories 345.75kcal
- % Daily Value *
- Total Fat 19.25g30%
- Saturated Fat 6.33g32%
- Cholesterol 61mg21%
- Sodium 319.63mg14%
- Potassium 871.5mg25%
- Total Carbohydrate 21.25g8%
- Dietary Fiber 4.55g19%
- Sugars 10g
- Protein 23.55g48%
- Vitamin A 750 IU
- Vitamin C 40 mg
- Calcium 160 mg
- Iron 3 mg
- Vitamin D 15 IU
- Vitamin E 2 IU
- Vitamin K 20 mcg
- Thiamin 0.15 mg
- Riboflavin 0.18 mg
- Niacin 3 mg
- Vitamin B6 0.35 mg
- Folate 60 mcg
- Vitamin B12 1.2 mcg
- Biotin 3 mcg
- Pantothenic Acid 1 mg
- Phosphorus 220 mg
- Iodine 0.01 mcg
- Magnesium 2.06 mg
- Zinc 4 mg
- Selenium 0.2 mcg
- Copper 0.2 mg
- Manganese 0.2 mg
- Chromium 2 mcg
- Molybdenum 0.05 mcg
- Chloride 9.87 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
