Cheesy Stuffed Spaghetti Squash Recipe with Italian Sausage

What do you get when perfectly roasted spaghetti squash is filled with a rich, beefy meat sauce and finished with melted cheese? A satisfying, vegetable-forward dinner everyone will enjoy. This stuffed spaghetti squash is an easy way to add more veggies to your plate while still delivering comfort-food flavor.

You only need spaghetti squash, ground beef, jarred marinara, a few pantry seasonings, and mozzarella. It’s a lower-carb alternative to traditional spaghetti that even non-low-carb eaters will happily eat.

Welcome to My Kitchen Serenity! I’m glad to share this simple, flavorful stuffed spaghetti squash recipe (also called spaghetti squash boats). It’s lighter in calories and carbs than classic spaghetti, yet still filling and satisfying when prepared well.

Spaghetti squash isn’t exactly the same as wheat pasta, but it makes a great substitute. When roasted properly the strands turn slightly sweet with a pleasant texture that holds up well with a hearty meat sauce.

More Low Carb Ground Beef Recipes

I love using ground beef to add protein and substance to sauces. If you enjoy this recipe, try these other lower-carb options that use ground beef or similar proteins:

Stuffed Bell Peppers with Ground Beef and Cauliflower Rice

Meat Lover’s Chili with Ground Beef and Smoked Sausage

More Squash Recipes

When squash is in season, take advantage of its fresh flavor. If you’d like more squash ideas, consider:

Squash casserole without cracker topping — buttery and cheesy

Zucchini pie — rich and savory (skip the crust for a lower-carb version)

Why You’ll Love It

There are many reasons to make stuffed spaghetti squash. Key benefits include:

• Roasting the squash in the oven develops a rich, caramelized flavor you won’t get with other methods.
• Year-round availability. Spaghetti squash is commonly available in grocery stores, with peak freshness in the fall.
• Comfort food satisfaction. It hits those pasta cravings while offering a lighter alternative.
• Lower net carbs. One cup of cooked spaghetti squash has roughly 8 net carbs versus about 40 net carbs for one cup of cooked wheat spaghetti.
• Flexible nutrition. The sauce and toppings determine the final carb and calorie totals. Swap ground beef for turkey to reduce calories, or control portion size of the sauce to manage carbs.

What Goes In It

Overview of the ingredients used in this stuffed spaghetti squash recipe.

Spaghetti Squash — Choose a firm squash with yellow skin and no soft spots or blemishes.

Olive Oil — Used to brush the squash before roasting for browning and flavor.

Ground Beef — Lean 90/10 is recommended, though 80/20 works if you drain excess fat after browning.

Marinara Sauce — Pick a low-sugar jarred sauce for the best nutrition balance.

Tomato Paste — Concentrates tomato flavor; tubes are convenient and keep well in the fridge.

Seasonings — Dried Italian seasoning, parsley flakes, garlic powder, salt, and pepper brighten the sauce.

Mozzarella Cheese — A simple, melty finishing touch.

Ingredient Substitutions

How to Make Stuffed Spaghetti Squash

Tip — Start the meat sauce first so it can simmer while the squash roasts. Follow the recipe card for exact quantities and timing.

Step 1. Brown and crumble the ground beef, then drain excess grease.

Step 2. Add marinara, tomato paste, and seasonings. Cover and simmer for 30–40 minutes to develop flavor.

Step 3. Slice the spaghetti squash in half lengthwise using a large, sharp knife.

Step 4. Scoop out seeds and discard.

Step 5. Brush the cut surfaces with olive oil and season lightly with salt and pepper.

Step 6. Place halves cut-side down on a baking pan and roast at 400°F until tender. Let cool a few minutes before handling.

Step 7. Use a fork to scrape the flesh into strands while keeping them in the squash halves (or transfer to plates).

Step 8. Spoon meat sauce into each half, top with mozzarella, and melt briefly if desired. These make delightful spaghetti squash boats.

What to Serve With It

Serve stuffed spaghetti squash with a simple green salad or roasted Brussels sprouts. Roast the sprouts at the same time as the squash for an easy, coordinated meal.

Recipe Tips

• Cut the squash lengthwise for longer, noodle-like strands.
• Simmer the meat sauce at least 30 minutes to deepen flavor and tenderize the beef.
• Adjust roasting time to your preferred texture: 30 minutes for al dente, 35 minutes for firm, and 40 minutes for soft. Avoid baking longer than 45 minutes to prevent mushiness.

Experiment with Toppings

Add cooked crumbled bacon, sliced jalapeños for heat, or avocado slices for creaminess. Fresh basil or a sprinkle of Parmesan also complement the dish.

Storing Leftovers

Store leftovers in airtight containers in the refrigerator for up to 3 days. Glass containers with locking lids work well for meal prep and reheating.

Microwave Directions for Spaghetti Squash

Short on time? Cut the squash in half, remove the seeds, season lightly, and place cut-side down in a microwave-safe dish with about 1 inch of water. Microwave uncovered on high for 10–15 minutes, then let cool slightly before handling.