Spaghetti Squash with Ground Beef
This Spaghetti Squash Filled with Ground Beef recipe offers a flavorful and healthy alternative to traditional pasta dishes. The grilled spaghetti squash serves as a low-carb base, with its tender, spaghetti-like strands mixing beautifully with the hearty ground beef filling. Packed with sautéed mushrooms, bell peppers, onions, and cherry tomatoes, the filling is savory and satisfying, providing layers of flavor in every bite. Grilling the squash adds a smoky depth to the dish, while the combination of fresh ingredients creates a colorful and enticing meal that's perfect for a family dinner or meal prep for the week.
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 overall energy. The addition of bell peppers and tomatoes boosts the antioxidant content, particularly vitamin A and C, supporting immune health and skin vitality. With its combination of lean protein and nutrient-dense vegetables, this recipe is not only delicious but also great for those looking to maintain a balanced, nutritious diet.
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!
- 1 Whole Spaghetti Squash
- 2 Pounds 80% Lean Ground Beef (Choose more or less lean according to preference)
- 1/4 Large each - Red, Yellow, Orange, Green (Diced quarter of each bell pepper)
- 5 Cloves Garlic (Minced)
- 1/2 Large Onion (Chopped)
- 6 Whole Mushrooms (Sliced)
- 1 Cup Cherry Tomatoes (Cut in halves)
- 2 Tablespoons Extra Virgin Olive Oil
- 1 Tablespoon Pink Himalayan Salt
- 1 Teaspoon Freshly Ground Black Pepper
- 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.
- 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. - 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. - 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. - 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. - 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. - 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.
- 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! - 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!
Servings 4
- Amount Per Serving
- Calories 345.75kcal
- Calories from Fat 173.25kcal
- % 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 g
- Magnesium 2.06 mmol
- Zinc 4 mcg
- Selenium 0.2 mg
- Copper 0.2 mg
- Manganese 0.2 mg
- Chromium 2 mcg
- Molybdenum 0.05 mg
- Chloride 9.87 mmol
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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.