• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Salu Salo Recipes

  • Cookbook
  • Home
  • Recipe Index
  • Filipino Recipes
    • Puto
    • Pan de Sal
    • Taisan
    • Cathedral Window
    • Pork Adobo
    • Leche Flan with Cream Cheese
    • Arroz Caldo
    • More…
  • About
  • Subscribe
You are here: Home / Meal Type / Main Dishes / Baked Spaghetti Squash with Tomato Meat Sauce

Baked Spaghetti Squash with Tomato Meat Sauce

September 3, 2016 by Liza Agbanlog 65 Comments

Jump to Recipe Print Recipe

Baked Spaghetti Squash with Tomato Meat Sauce The use of spaghetti squash in this baked spaghetti squash with tomato meat sauce recipe makes it the ideal low-carb dish. Spaghetti squash has a unique feature in that it resembles spaghetti after you cook it and fluff it up with a fork. That’s why it is the perfect vegetable to use in a dish like this. After baking the squash for thirty minutes, the tomato meat sauce is layered on top. After topping it off with mozzarella cheese, it is returned to the oven until the cheese is bubbling. Not only is this dish easy and delicious, it’s also guilt free!  Slicing and baking the spaghetti squash

Ingredients

  • Olive oil
  • Spaghetti Squash – the main ingredient in this baked spaghetti squash dish. The one I used was 3 lbs
  • Ground Beef – used to fill the spaghetti squash and the main protein in the dish
  • Yellow Onion – added to the tomato-meat sauce for flavor
  • Garlic – added to the tomato-meat sauce for flavor
  • Italian Seasoning – added to the tomato-meat sauce for flavor
  • Can of crushed tomatoes – combined with the meat to make it saucy
  • Mozzarella – sprinkled on top of the meat sauce and melted
  • Parsley – for garnish

How to make baked spaghetti squash with tomato meat sauce

To make this dish, first score the squash lengthwise. Then, poke a few holes along the score to allow steam to release when microwaving the squash. After, microwave the squash to soften it a bit to make it easier to cut. Scoop out the seeds, brush the inside with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet lined with parchment paper. Roast the squash until tender and allow to cool. Using a fork, scrape the inside of the squash until it resembles spaghetti. Set the squash aside.

On a skillet, heat the oil and add the onions and cook until translucent. Add the garlic and cook a bit more. Then, add the ground beef, season and cook until no longer pink. Stir in the crushed tomatoes and season with Italian seasoning. Scoop the tomato-meat sauce and put on the spaghetti squash halves. Sprinkle the mozzarella cheese on top and bake until the cheese is bubbling. Garnish with parsley and serve immediately!

Tips

  • I like to poke a few holes and microwave my spaghetti squash before slicing it in half. This softens the squash a lot and makes it easier to cut. Alternatively, you can just cut the squash in a half without microwaving it if you are able to do it safely.

Baked Spaghetti Squash with Tomato Meat Sauce

Avatar photoLiza Agbanlog
This baked spaghetti squash with tomato meat sauce is a low carb dish consisting of spaghetti squash that is cooked with a tomato meat sauce on top.
4.68 from 25 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Main Course
Cuisine Western
Servings 4 servings
Calories 359 kcal

Ingredients
  

  • Olive oil for brushing
  • Salt and pepper to taste
  • 1 spaghetti squash (about 3 lbs)
  • 1 lbs ground beef
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1 can (15 oz) crushed tomatoes
  • 1 cup shredded mozzarella
  • chopped parsley for garnish

Instructions
 

  • Preheat oven to 400º F
  • With a knife, carefully score squash lengthwise where you’re going to cut it in half. Poke a few holes along the score.
  • Microwave the squash for 5 minutes. Allow to cool.
  • Carefully cut the squash in a half. Scoop out the seeds.
  • Brush the inside of both halves of the squash with olive oil. Season with salt and pepper.
  • Place the two halves cut side down on a baking sheet lined with parchment paper.
  • Roast the squash until tender, about 30 minutes. Allow several minutes to cool.
  • Using a fork, scrape the insides to create a spaghetti-like texture. Leave insides in the squash.
  • Heat oil in a skillet on medium-high heat. Add onions and cook until translucent, 5-8 minutes.
  • Stir in the minced garlic and cook for an additional 30 seconds.
  • Add the ground beef. Season with salt. Cook and mix until cooked through, while breaking the beef into small crumbles, 5-8 minutes.
  • Stir in the crushed tomatoes and Italian seasoning. Bring to a simmer.
  • Spread the tomato/beef mixture evenly between the two squash halves.
  • Sprinkle the cheese evenly between both halves.
  • Bake until the cheese is melted, about 5 minutes.
  • Garnish with chopped parsley. Serve immediately and enjoy!

Notes

Recipe Source: Buzzfeed

Nutrition

Serving: 0.25squashCalories: 359kcalCarbohydrates: 30gProtein: 28gFat: 15gSaturated Fat: 5gCholesterol: 72mgSodium: 357mgFiber: 8gSugar: 13g
Tried this recipe?Let us know how it was!

Nutrition Facts
Baked Spaghetti Squash with Tomato Meat Sauce
Amount Per Serving (0.25 squash)
Calories 359 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Cholesterol 72mg24%
Sodium 357mg16%
Carbohydrates 30g10%
Fiber 8g33%
Sugar 13g14%
Protein 28g56%
* Percent Daily Values are based on a 2000 calorie diet.
Baked Spaghetti Squash with Tomato Meat Sauce

Filed Under: Main Dishes, Popular, Recipes, Squash Mains Tagged With: beef, cheese, onion, spaghetti squash, tomato

Previous Post: « Coconut Chicken Stir Fry
Next Post: Fish Soup »

Reader Interactions

Comments

  1. Carla

    September 9, 2024 at 3:21 pm

    4 stars
    I made this but added 2tbl of Tomatoe paste to the meat mixture and a can of kidney beans

    Reply
  2. Lisa

    March 16, 2024 at 11:50 am

    5 stars
    Genius! Thank you!

    Reply
  3. Lydia Thomas

    December 4, 2022 at 1:58 pm

    my husband and i are just trying this recipe out now, we have never ever had spaghetti squash in our lives so here is to hoping that this is going to be delicious and we are using spaghetti sauce instead of tomatoes and mixed shredded cheese instead of mozzq thank you for the recipe

    Reply
    • Avatar photoLiza Agbanlog

      December 4, 2022 at 2:08 pm

      You are so welcome Lydia! Take care and Let me know how it goes!

      Reply
  4. Kerry

    November 6, 2020 at 1:56 pm

    5 stars
    AMAZING!! easy too! Thanks LIZA.

    Reply
    • Avatar photoLiza Agbanlog

      November 6, 2020 at 2:56 pm

      You’re welcome Kerry! Glad you were able to try this recipe. Take care and stay safe!

      Reply
  5. Angelika I Gray

    August 31, 2020 at 1:56 pm

    Thank you for the micro waving tip to soften the skin! I’ve tried cooking spaghetti squash before but found it almost impossible to cut.
    this made it so much easier.

    Reply
  6. Andy

    June 11, 2019 at 4:19 pm

    I’m having a hard time thinking there are 30g of carbs in this dish.

    Reply
    • Lee

      July 18, 2020 at 12:13 pm

      So do I. Where are all the carbs coming from?

      Reply
      • Avatar photoLiza Agbanlog

        July 20, 2020 at 10:34 am

        Hi Lee,
        Most of the carbs comes from the spaghetti squash. 3 lbs of spaghetti squash has 96 grams of carbs so 1 serving is 24 grams (96 divided by 4) of carbs. The rest comes from the rest of the ingredients.

        Reply
  7. abby

    January 19, 2019 at 2:41 pm

    5 stars
    just made this we love it

    Reply
    • Avatar photoLiza Agbanlog

      January 21, 2019 at 7:07 pm

      Awesome!

      Reply
  8. Leslie

    January 7, 2019 at 4:47 pm

    5 stars
    First time making a spaghetti squash recipe. This was amazing!!! Instant favorite. Like some of the others, I used ground turkey. I also used reduced fat shredded mozzarella to lighten it up a little more. So delicious! Will be making this again for sure. Thank you for sharing.

    Reply
    • Avatar photoLiza Agbanlog

      January 7, 2019 at 4:50 pm

      You’re welcome Leslie!

      Reply
  9. Susan David

    January 6, 2019 at 1:51 pm

    5 stars
    I have made the recipe a few times and it is delicious. My question is can you make ahead a day or two before cooking in the oven?

    Reply
    • Avatar photoLiza Agbanlog

      January 6, 2019 at 3:49 pm

      Hi Susan,
      It should be okay to make this dish ahead of time. Do steps 2 to 13 and store in the fridge. When ready to cook, reheat the squash halves in the preheated oven. Remove them from the oven, sprinkle tops with the cheese sand then place back in the oven until cheese melts. Hope this helps!

      Reply
  10. Sharon

    November 29, 2018 at 4:39 pm

    The squash blew up in the microwave after 4 minutes. what a disaster. The recipe still turned out quite nice.

    Reply
  11. Diane ferraro

    September 19, 2018 at 2:08 pm

    5 stars
    This is DELICIOUS …….MY HUSBAND AND I LOVED IT 😜🍷🍷thank you

    Reply
    • Avatar photoLiza Agbanlog

      September 24, 2018 at 6:33 pm

      You’re welcome Diane!

      Reply
      • Anonymous

        December 15, 2018 at 1:30 pm

        You are 😉

        Reply
  12. Dinah

    September 4, 2018 at 5:44 pm

    Definitely preparing this again…delicious! I used ground turkey instead of ground beef.

    Reply
  13. Julie Amato

    September 3, 2018 at 7:03 am

    How would you serve this for 4? Did you cut each one in half after cooked and stuffed?
    Thank you! Can’t wait to make this!!

    Reply
    • Avatar photoLiza Agbanlog

      September 3, 2018 at 4:44 pm

      Hi Julie,
      You may cut one piece in half after cooking or you leave it as one piece and share.

      Reply
  14. Brooke

    February 26, 2018 at 6:02 pm

    5 stars
    I made this tonight and it was so yummy. This was my first time to try spaghetti squash and I was very pleasantly surprised how filling and good it was.

    Reply
    • Avatar photoLiza Agbanlog

      February 26, 2018 at 6:54 pm

      Awesome!

      Reply
    • Anonymous

      May 31, 2018 at 12:48 pm

      What does it mean when they say score zucchini

      Reply
      • Avatar photoLiza Agbanlog

        May 31, 2018 at 1:45 pm

        Hi, To score the squash, make an indent with your knife along the length around of the squash. This makes it easier to poke holes and to cut it later. I hope that helps!

        Reply
    • Angela McElrath

      August 28, 2018 at 5:34 pm

      5 stars
      Just finished making this scrumptious dish, took first bite, YUMMY. I used ground turkey instead of beef, so good

      Reply
      • Avatar photoLiza Agbanlog

        August 28, 2018 at 5:36 pm

        That’s great!

        Reply
  15. Janene

    January 16, 2018 at 9:18 pm

    I’ve made this twice now and it’s been a big hit with my family. Even my 10-year old loves it! I like it better than “real” spaghetti. Thanks for sharing the recipe!

    Reply
    • Avatar photoLiza Agbanlog

      January 18, 2018 at 4:00 pm

      You’re welcome Janene!

      Reply
  16. Anonymous

    November 15, 2017 at 6:56 pm

    Made it this evening, baked squash instead of microwave. I used ground turkey, also sauteed a rainbow of peppers and mushrooms with the onions and garlic. My husband loved it. Great recipe, thanks.

    Reply
    • Avatar photoLiza Agbanlog

      November 17, 2017 at 8:59 pm

      You’re welcome!

      Reply
  17. Andrea

    October 26, 2017 at 5:33 pm

    Thank you for the wonderful recipe. The whole family loved it and I’ve already made it twice in one week!

    Reply
  18. Michelle

    October 22, 2017 at 10:36 am

    5 stars
    Used ground turkey instead of beef and a sweet basil marinara sauce…..beautiful!

    Reply
    • Bellamy

      October 13, 2018 at 1:25 pm

      This recipe is amazing ! I’ve Made it many times!! It’s turns out great every time

      Reply
      • Avatar photoLiza Agbanlog

        October 13, 2018 at 3:22 pm

        🙂

        Reply
  19. Brittany Carroll

    September 29, 2017 at 11:24 am

    What is the % fat of the ground beef used in this?

    Reply
    • Avatar photoLiza Agbanlog

      October 2, 2017 at 4:24 pm

      Hi Brittany,
      I used lean ground beef in this recipe.

      Reply
  20. Pat

    September 7, 2017 at 4:47 pm

    5 stars
    I made this tonight!! I highly recommend it. It makes a lot. Easily would feed four with a salad.

    Reply
  21. Romunda

    August 23, 2017 at 5:44 pm

    5 stars
    I absolutely loved this! I will definitely make it again!

    Reply
  22. Larence

    January 30, 2017 at 6:00 am

    I’m curious as to why it’s necessary to microwave? Is it just to make it easier to get the seeds out?

    Reply
    • Avatar photoLiza Agbanlog

      January 30, 2017 at 8:42 pm

      Hi Larence,
      I microwave the spaghetti squash so as to make the skin softer and easier to cut in half.

      Reply
      • Romunda

        August 23, 2017 at 5:45 pm

        Great idea! Cause it’s hard to cut! I’m doing this the next time I make it.

        Reply
  23. Anonymous

    January 28, 2017 at 3:23 pm

    Does the nutritional information noted above include the mozzarella cheese?
    Thank you!

    Reply
    • Avatar photoLiza Agbanlog

      February 5, 2017 at 6:47 am

      Hi. Yes it does include the mozzarella cheese.

      Reply
      • Jeanine Stapleton

        March 24, 2019 at 2:04 pm

        Where does the amount of carbs primarily come from? Would like to cut to reduce. Thanks!

        Reply
        • Avatar photoLiza Agbanlog

          March 26, 2019 at 11:14 am

          Hi Jeanine,
          Based on what I know, the amount of carbs is primarily from the can of crushed tomatoes.Hope this helps!

          Reply
  24. Rachel

    January 4, 2017 at 12:26 pm

    Hi, it says in the ingredients to have Italian seasoning, when and where do you add that? Thanks.

    Reply
    • Avatar photoLiza A

      January 7, 2017 at 1:54 pm

      Oops! Should be added to the meat sauce. Thanks for letting me know.

      Reply
  25. Carin

    January 3, 2017 at 3:11 pm

    Hi. If a serving size is 1/4 of a squash, do you just cut the half in half again to serve it up? All the pictures show it as a serving size is half a squash. Sorry if that’s a weird question

    Reply
    • Avatar photoLiza A

      January 3, 2017 at 5:52 pm

      Hi Carin! I serve it in the half. I would usually scoop out half of the half onto my plate.

      Reply
  26. Tera

    October 18, 2016 at 1:37 pm

    Hey Liza,
    As I’m reading the instructions it doesn’t say when you add the spaghetti squash back into the mixture. You’ve scraped it in step 8, but do you cook it with the other veggies, meat and sauce or wait until everything else is cooked and then add it in?
    Sounds delish!

    Reply
    • Avatar photoLiza A

      October 18, 2016 at 1:44 pm

      Hi Tera,

      You scrape the spaghetti squash in step 8 and leave it in the squash. Then, after cooking the meat sauce mixture separately, you add that meat mixture on top of the spaghetti squash halves in step 13. I hope that makes sense! Thanks for stopping by and I hope you enjoy it!

      Reply
  27. Laura

    September 28, 2016 at 2:06 pm

    If using a smaller squash how would I adjust the cook time both in the microwave and the stove?

    Reply
    • Avatar photoLiza A

      September 28, 2016 at 2:21 pm

      Hi Laura, It really depends on how much smaller your spaghetti squash is. If I am assuming it’s no smaller than 1.5 to 2 lbs, then I don’t think you should need to adjust the cook time in the microwave or stove. I hope that helps!

      Reply
  28. Jamey

    September 24, 2016 at 12:39 pm

    What temp should the oven be set to when roasting?

    Reply
    • Avatar photoLiza A

      September 24, 2016 at 12:42 pm

      Oops, I forgot to add that step. It should be 400F. Sorry about that!

      Reply
  29. Tiffany

    September 21, 2016 at 4:42 pm

    The serving size says 1, is that one whole squash or half?

    Thanks!

    Reply
    • Avatar photoLiza A

      September 21, 2016 at 9:30 pm

      Hi Tiffany, That’s actually for 1/4 of the squash.

      Reply
      • Anonymous

        February 12, 2018 at 3:36 pm

        So just for clarification it is 1/2 of the halved squash?

        Reply
        • Avatar photoLiza Agbanlog

          February 13, 2018 at 7:38 am

          Yes, that is correct

          Reply
  30. Rica J. Harder

    September 7, 2016 at 5:49 pm

    4 stars
    Hi Liza, I like this healthy version of a spaghetti. The problem is I can not find an oblong shaped squash in Bacolod. The only squah variety available here is the round shape. How can I make this into squash spaghetti? Thank you.
    More power to you. God bless!

    Reply
    • Avatar photoLiza A

      September 8, 2016 at 4:15 pm

      Hi Rica, Unfortunately, you need to use this specific type of squash (it’s called “Spaghetti Squash”) in order to get the spaghetti-like strands.

      Reply
    • Paula

      April 19, 2018 at 4:15 pm

      4 stars
      You could also use zucchini (courgette) if you have a spiralizer to turn any vegan table into noodles.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Avatar photoHi, I'm Liza and welcome to my blog. Salu-salo is a Filipino word that means getting together with friends and family to eat. I am not a cook by profession, but I spend a lot of time in the kitchen, cooking for my family. Read More…

Search Salu Salo Recipes

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

Copyright © 2025 · Powered by WordPress · Privacy Policy