When I started cooking more with spaghetti squash, I quickly realized how much I enjoy using it as a lighter swap for pasta. This dish with meat sauce and cheese has become one of my go-to meals because it’s hearty without feeling too heavy.
I love the way the squash strands take on the flavor of the rich, savory sauce, and the melted cheese on top ties everything together. It’s the kind of recipe that feels cozy enough for a weeknight but still satisfying enough to share with family.
For me, it’s a simple way to enjoy comfort food while keeping things a little lighter.
Why You’ll Love This Recipe
This spaghetti squash recipe delivers all the flavor of traditional baked spaghetti but in a lighter, vegetable-forward way.
The roasted squash strands provide a slightly sweet, nutty base that pairs beautifully with the bold tomato meat sauce. Add gooey melted cheese on top, and you’ve got a complete, satisfying meal.
It’s also versatile and forgiving. You can use any ground meat you have on hand, adjust the seasonings to your taste, and even prepare parts of the recipe ahead of time.
Whether you’re feeding picky eaters or looking for a low-carb pasta alternative, this dish is a winner.
What You’ll Need
- 1 large spaghetti squash (about 3–4 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Meat Sauce:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 pound ground beef or ground turkey
- 1 (28-ounce) can crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt (to taste)
- ½ teaspoon black pepper
For the Topping:
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Pro Tips
- Roast the squash cut side down for tender, evenly cooked strands.
- Let the squash cool slightly before shredding—it makes the strands come out easier.
- Use freshly grated cheese for the best melt and flavor.
- Make extra sauce—it freezes beautifully and is handy for quick meals.
- Garnish with fresh parsley or basil to brighten the rich flavors.
Tools You’ll Need
- Large baking sheet
- Sharp knife and sturdy spoon (for cutting and scooping squash)
- Skillet or Dutch oven
- Mixing spoon
- Baking dish
- Cheese grater
Substitutions & Variations
- Meat: Swap ground beef with ground chicken, turkey, or Italian sausage.
- Sauce: Use jarred marinara for a faster version.
- Cheese: Substitute mozzarella with provolone or fontina for a different flavor.
- Vegetarian: Skip the meat and bulk up the sauce with mushrooms, zucchini, or lentils.
- Spice: Add more red pepper flakes or a dash of cayenne for a spicier sauce.
Make-Ahead Tips
Roast the spaghetti squash a day in advance and store the strands in the refrigerator. You can also make the meat sauce ahead of time—it tastes even better the next day.
When ready to serve, simply layer squash, sauce, and cheese in a baking dish, then bake until bubbly.
Step-by-Step Instructions
1. Roast the Squash
Preheat oven to 400°F. Slice spaghetti squash in half lengthwise and scoop out seeds. Brush cut sides with olive oil, sprinkle with salt and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes until tender.
2. Shred the Squash
Let squash cool slightly. Using a fork, scrape flesh into strands and set aside.
3. Cook the Meat Sauce
In a skillet or Dutch oven, heat olive oil. Add onion and cook until softened, about 5 minutes. Stir in garlic, then add ground beef. Cook until browned, breaking it apart with a spoon.
4. Add Tomatoes and Seasonings
Stir in crushed tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Simmer for 15–20 minutes until sauce thickens.
5. Assemble the Dish
Layer roasted squash strands evenly in a baking dish. Spoon meat sauce over the top, then sprinkle with mozzarella and Parmesan cheese.
6. Bake Until Bubbly
Bake at 375°F for 15–20 minutes, or until cheese is melted and golden.
7. Garnish and Serve
Sprinkle with fresh parsley and serve hot with garlic bread or a green salad.
Serving Suggestions
This dish is hearty enough to stand alone, but it pairs beautifully with garlic bread, roasted vegetables, or a fresh Caesar salad. For a lighter side, serve it with steamed broccoli or a simple mixed greens salad.
It’s also a great option for family dinners since it can be served casserole-style straight from the baking dish.
Leftovers & Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F until warmed through, or microwave in short intervals.
For longer storage, freeze portions for up to 2 months. Thaw overnight in the fridge and reheat as needed.
Nutrition & Benefits
Spaghetti squash is low in calories and carbohydrates but high in fiber and vitamins like C and B6. Paired with protein-rich meat and calcium-packed cheese, this dish strikes a balance between comfort food and healthy eating.
It’s a lighter alternative to baked pasta that still delivers the flavors you crave, making it a great choice for family meals.
Recipe FAQs
1. Can I cook the squash in the microwave instead of roasting?
Yes, place cut squash face down in a microwave-safe dish with a little water. Cook for 10–12 minutes until tender.
2. Do I have to bake the assembled dish?
You can serve the squash and sauce directly, but baking with cheese makes it extra comforting.
3. Can I use jarred sauce?
Absolutely—use your favorite brand to save time.
4. How do I make this vegetarian?
Skip the meat and add vegetables or lentils to the sauce for texture.
5. Is spaghetti squash kid-friendly?
Yes, especially when paired with cheese and a rich sauce—it feels just like pasta.
A Lighter Take on Classic Comfort
This spaghetti squash with meat sauce and cheese recipe brings together the best of both worlds: the cozy comfort of baked pasta and the lightness of a vegetable-based dish. It’s hearty, satisfying, and perfect for family dinners or meal prep.
Once you see how easy and delicious it is, you’ll want to add it to your regular rotation. It’s comfort food with a healthy twist—one that proves lighter meals can still be indulgent.
