Beef and Spinach Stuffed Spaghetti Squash Recipe
Beef and Spinach Stuffed Spaghetti Squash is a great example of our love of creating wholesome and tasty recipes that are easy to make and enjoy. Today, we’re sharing a tasty recipe for stuffed spaghetti squash with a flavorful filling of ground beef and nutritious spinach.
This recipe is not only delicious but also a great way to incorporate more vegetables into your diet. Let’s dive right in to this wholesome recipe!
How to make Stuffed Spaghetti Squash
Like many of our other recipes, this one is just a starting point for you. We love to get you started with basic ingredients that allow your imagination to run wild and truly make a recipe your own.
The first issue at hand with any winter squash is HOW TO CUT AND COOK it. Click on that blue linked text to find out the easiest way. While you are browsing, be sure to check out our recipe for INSTANT POT BBQ PORK TENDERLOIN for a great protein any night of the week!
Ingredients
1 medium-sized spaghetti squash
1/2 cup onion, chopped
2 oz cream cheese
1/2 cup unsweetened, plain greek yogurt
1 pound ground beef
1 cup spinach, chopped
1/2 cup sweet peppers, chopped
1 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
2 tablespoons Mayonnaise
1 tablespoon olive oil
2 tablespoons garlic, minced
Salt and pepper to taste
Instructions
1. Prepare the Spaghetti Squash
– Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side up, on a baking sheet.
– Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Turn over, cut side down. Bake in the preheated oven for about 20-25 minutes, or until the squash is tender.
2. Cook the Ground Beef
– In a skillet over medium heat, cook the ground beef with salt and pepper until browned. Drain any excess fat.
3. Combine the Filling
– In a mixing bowl, combine the peppers, onion, garlic, cream cheese, yogurt, mozzarella, mayonnaise, parmesan cheese and chopped spinach. Mix well and then fold in cooked and cooled ground beef.
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4. Stuff the Squash
– Stuff each spaghetti squash half with the beef, spinach, and cheese mixture.
5. Bake Again
– Place the stuffed squash halves back on the baking sheet, stuffed side up, and return them to the oven for an additional 15-20 minutes or until the filling is heated through and slightly golden on top.
*For a more browned top, place under the broiler for 1-2 minutes watching carefully.
6. Serve and Enjoy
– Once cooked, remove from the oven and allow to cool for a few minutes before serving. You can cut each half into halves and serve as is or mix all ingredients with the squash strings all combined.
Frequently Asked Questions (FAQs)
Can I make this recipe ahead of time?
Absolutely! You can prepare the filling and spaghetti squash in advance and assemble the dish just before baking. This makes it a convenient option for busy weeknight dinners.
Can I customize the fillings?
Of course! Feel free to get creative with the fillings. You can add your favorite vegetables, different cheeses, or even swap the ground beef for ground turkey or a plant-based alternative for a vegetarian version.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven or microwave before serving.
Is this dish keto-friendly?
Yes, this recipe is keto-friendly, making it a great option for those following a low-carb or keto diet.
This Beef and Spinach Stuffed Spaghetti Squash recipe is a tasty way to enjoy a healthier alternative to regular pasta dishes.
It’s packed with flavor, nutrients, and is sure to be a hit with the whole family.
Give it a try and savor the goodness!
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Beef and Spinach Stuffed Spaghetti Squash
Ingredients
- 1 Spaghetti Squash
- 1/2 cup onion chopped
- 2 oz cream cheese softened
- 1/2 cup unsweetened Greek yogurt
- 1 pound ground beef
- 1 cup spinach chopped
- 1/2 cup sweet peppers
- 1 cup mozzarella cheese shredded
- 1/4 cup parmesan cheese grated
- 2 tbsp Mayonnaise
- 1 tbsp olive oil
- 2 tbsp garlic minced
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds. Place the squash halves, cut side up, on a baking sheet.
- Drizzle the squash halves with olive oil and sprinkle with salt and pepper. Turn over, cut side down. Bake in the preheated oven for about 20-25 minutes, or until the squash is tender.
- In a skillet over medium heat, cook the ground beef with salt and pepper until browned. Drain any excess fat.
- In a mixing bowl, combine the peppers, onion, garlic, cream cheese, yogurt, mozzarella, mayonnaise, parmesan cheese and chopped spinach.Mix well and then fold in cooked and cooled ground beef.
- Stuff each spaghetti squash half with the beef, spinach, and cheese mixture. Place the stuffed squash halves back on the baking sheet, stuffed side up, and return them to the oven for an additional 15-20 minutes or until the filling is heated through and slightly golden on top.
- Once cooked, remove from the oven and allow to cool for a few minutes before serving. You can cut each half into halves and serve as is, or mix all ingredients with the squash strings until all combined.
