“Spaghetti and Meatball” Stuffed Squash

One of my favorite recipes growing up was my mom’s spaghetti with meat sauce. About once a week I crave this, but the calories and massive amounts of carbs definitely add up. Due to this conundrum, I put together this fun way to have your spaghetti and meatballs, and leave out the carbs that go along with it….Don’t forget the wine!!


1 Spaghetti Squash cut in half (Be Careful, this part is a bit tricky)

1 lb of ground turkey, ground beef, or sausage

1 Tablespoon minced Garlic

1-28 oz can of San Marzano tomatoes

2 Tablespoons tomato paste

1 Tablespoon Extra Virgin Olive Oil

1⁄2 Yellow Onion-chopped

1/4 lb of Mushrooms-sliced

1 Teaspoon dried Oregano

1⁄3 cup fresh chopped Basil

1/4 cup Red Wine such as Cabernet Sauvignon

2 Tablespoons chopped Italian Parsley for garnish (optional, but oh so pretty!)



Pre heat the oven to 400 degrees F

Prep the squash by cutting it in half so the stems sit at the bottom of your squash. Scoop out all the seeds-and just a bit beyond the seeds- so you have a 2.5” diameter space to fill with sauce. Put the squash on its side in the preheated oven and cook for 30-45 minutes, depending on the size of the squash. Once the squash is cooked through which you can determine if the “spaghetti” is soft and easy to shred, remove from the oven.

While the squash is in the oven put a large skillet over medium high heat and add 1 tablespoon of olive oil. Once the oil is hot add minced garlic, chopped onions, and diced mushrooms. Cook for about 3 minutes, while stirring regularly. Add 1 lb of your meat of choice, and season mixture with salt and pepper (I use about a teaspoon of each). Cook until meat is mostly cooked through, about 7 minutes, while breaking apart the meat with your mixing spoon.

Lower the heat to medium low and add one 28 oz can of San Marzano Tomatoes and 2 Tablespoons of tomato paste. Mix well while breaking apart the whole tomatoes with your mixing spoon. Finally, add in Oregano, Fresh Basil, and Red wine. Cover and let simmer for at least 30 minutes, stirring occasionally.

Slice a very thin amount–about a quarter inch– from the bottom of the squash so it sits flat on the pan. Scoop your sauce mixture into the squash half way to the top and add a hefty sprinkle of shredded parmesan cheese over the sauce. Fill the squash to the top– I like it to go beyond the top a bit–and sprinkle with another layer of shredded parmesan.

Repeat with the second half of the squash.

Put the squash back in the oven and cook for another 5 minutes, remove from the oven, eat, and enjoy!!

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1 Comment

  • Reply
    October 30, 2016 at 2:26 am

    Looks so good!

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