Stuffed Spaghetti Squash

My Stuffed Spaghetti Squash Tastes Like Lasagna

Ingredients · Servings 6

1 medium Spaghetti squash
4 tsp Olive oil ((divided))
Sea salt
1 tbsp Olive oil ((divided))
2 cloves Garlic
1/2 lb Ground beef
1/2 tsp Sea salt
1/8 tsp Black pepper ((or more if you like it spicy))
1/2 cup Marinara sauce
1 tsp Italian seasoning
2/3 cup Ricotta cheese ((whole milk or 2%))
1/3 cup Grated parmesan cheese
1 tbsp Olive oil
Sea salt
2/3 cup Mozzarella cheese ((shredded, divided))

Method · 55 min

Preheat the oven to 425 degrees F. Cook the spaghetti squash in the oven like this.
Meanwhile, heat the remaining tablespoon of oil in a large pan over medium-high heat. Add the garlic and cook for about 30 seconds, until fragrant. Add the ground beef. Season with sea salt and black pepper. Cook until browned (about 10 minutes), breaking apart the meat with a spoon or spatula.
Stir in marinara sauce and Italian seasoning. Reduce heat to a gentle simmer. Simmer for about 10 minutes. If it's done before the squash is ready, cover to keep warm.
Meanwhile, stir together the ricotta cheese, parmesan cheese, and a tablespoon olive oil in a large bowl. (The bowl should be large enough to add the spaghetti squash strands later.) Set aside.
When the spaghetti squash is done cooking, take it out of the oven, but leave it on at 425 degrees F (218 degrees C).
Cut the squash in half lengthwise (if you cooked it whole and it is not cut yet). Place open side up onto the baking pan and use a fork to release strands.
Transfer the spaghetti squash strands into the large bowl with the ricotta and parmesan cheeses. Mix together. Season with sea salt to taste.
Stuff the spaghetti squash mixture back into the empty shells on the baking pan. Top with beef marinara mixture. Sprinkle shredded mozzarella on top. (If desired, you can create several thinner layers of each mixture, but I usually keep it simple with just one of each layer.)
Return the lasagna spaghetti squash boats to the oven for about 10 minutes, until the cheese melts.

I’ve made stuffed spaghetti squash in many different ways over the years, but so far this is my absolute favorite. It’s saucy, cheesy, and comforting in a way that feels like a cozy fall hug. I first made this recipe when I was craving lighter lasagna, and here’s why I keep coming back to it:

Cozy lasagna flavors – These spaghetti squash boats have rich meat sauce, creamy cheeses, and melty topping a lot like the eggplant lasagna and zucchini lasagna I make in the summer, but with the cool weather vibes of winter squash.

Weeknight easy – This recipe uses common grocery store ingredients, and I love that I can make the other components in parallel while the squash roasts. It’s quick enough for a weeknight, but impressive enough to serve guests.

Light, one-dish meal – I often serve this stuffed spaghetti squash all by itself! It’s hearty enough, yet lighter and lower carb than actual pasta. If you want something extra, I recommend my Italian-inspired artichoke salad or Caprese salad on the side.

If you’re looking for a tasty, family-friendly way to turn spaghetti squash into a full, protein-packed meal, this recipe is perfect. Make it with me!

Here I explain the best ingredients for my stuffed spaghetti squash recipe, what each one does, and substitution options. For measurements, see the recipe card.

Spaghetti Squash – I based my recipe on a medium one, around 4–6 pounds. Larger or smaller ones work too, you just might want to scale the meats and cheeses up or down a bit.

Ground Beef – I use grass-fed 85/15 for a balance of flavor and juiciness, but any kind works. You can also swap in ground turkey, chicken, or even Italian sausage.

Marinara Sauce – Feel free to use your favorite jarred sauce (this is mine) or use my homemade marinara sauce recipe. I’ve even made this stuffed spaghetti squash with leftover marinara from a restaurant. You can also just use a can of diced tomatoes.

Cheeses – I use a blend of ricotta and grated parmesan for that creamy lasagna feel, and shredded mozzarella for a melty topper. Provolone or even Italian cheese blend works nicely on top. I also used blended cottage cheese instead of ricotta once when I wanted extra protein.

Garlic – I prefer fresh for the best flavor, but jarred minced garlic works to save time.

Italian Seasoning – My homemade blend has oregano, basil, thyme, rosemary, marjoram and sage. Feel free to toss in these dried herbs individually or just grab a store-bought blend.

Olive Oil, Sea Salt, and Black Pepper.

How To Make Stuffed Spaghetti Squash

Cook the squash halves. Cut the squash in half with a sharp knife, drizzle with olive oil, and sprinkle with salt. I roasted spaghetti squash in the oven this time, but feel free to microwave your spaghetti squash if you’re short on time.

Make the meat sauce. Heat the oil in a large skillet and sauté the garlic until fragrant. Add the ground beef, salt, and pepper, and cook until browned. Finally, stir in the marinara and Italian seasoning, and simmer until thickened.

Mix the cheese layer. In a large bowl, stir together the ricotta, parmesan, and a splash of oil. When the squash is done, use a fork to release the strands and mix them right into the cheese mixture. Season with salt to taste.

Assemble and bake. Spoon the cheesy squash mixture back into the shells, top with the meat sauce, and sprinkle mozzarella on top. Bake until the cheese is melted and golden. I like to garnish my stuffed spaghetti squash with basil or parsley.

My Recipe Tips

You can cut the squash lengthwise or crosswise, and it makes a difference. Cutting lengthwise (like I did here) will make more stable stuffed spaghetti squash boats, but the strands will be shorter. Cutting crosswise will get you longer spaghetti-like strands.

To get spaghetti-like strands, scrape the squash with a fork, not a spoon. The tines naturally pull it into noodle-like pieces. If you use a spoon, it just scoops and mashes the flesh.

If your squash strands seem watery, let them sit in a colander for a few minutes or pat dry with a paper towel. It keeps the final dish from turning soupy.

When stuffing the shells, don’t pack the squash mixture down too firmly. Keeping it loose gives the lasagna layers better texture.

You can also make multiple layers of squash, meat, and cheese. This is closer to a lasagna vibe, but I usually keep it simple with just one of each layer.

Feel free to add other veggies, just cook them first. I’m partial to cooked spinach, broccoli, caramelized onions, or sauteed mushrooms with the flavors in these spaghetti squash boats.