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.
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.
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.
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.
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.
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.
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!
Nutrition Facts
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.