If you have been on the lookout for a wholesome, vibrant, and downright comforting meal, this Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe is about to become your new favorite. The tender strands of roasted spaghetti squash act as the perfect vessel for savory ground beef, fresh broccoli, and melty mozzarella cheese, coming together in a dish that is as nutritious as it is delicious. It’s a perfect weeknight dinner that feels special enough for guests but simple enough for busy days, packed with textures and flavors that keep you coming back for more.
Ingredients You’ll Need
This recipe calls for straightforward, fresh ingredients that highlight the natural flavors of each component. From the hearty ground beef to the crunchy broccoli and creamy cheese, every ingredient supports the harmony of taste and texture in this dish.
- 1 large spaghetti squash: Provides the unique noodle-like strands that make this dish light but filling.
- 1 lb ground beef: Adds rich protein and a savory depth that anchors the dish.
- 2 cups fresh broccoli florets: Brings vibrant color and a satisfying crunch to every bite.
- 1 small onion, diced: Offers subtle sweetness and aroma when sautéed.
- 2 cloves garlic, minced: Packs a punch of warmth and enhances the overall flavor.
- 1 cup shredded mozzarella cheese: Melts into a gooey topping that makes this dish irresistible.
- 1 tsp Italian seasoning: Brings a fragrant herbaceous touch that complements the beef and veggies.
- Salt and pepper to taste: Essential for seasoning and balancing flavors.
- Olive oil for drizzling: Helps roast the squash to golden perfection while adding richness.
- Fresh parsley for garnish (optional): Adds a fresh, bright finish to the plated dish.
How to Make Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Step 1: Roast the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Carefully slice your large spaghetti squash lengthwise and scoop out the seeds—it’s a simple but important prep that lets you get to the silky strands inside. Drizzle the insides with olive oil, sprinkle with salt and pepper, then place the halves cut side down on a baking sheet. Roast for 40 to 45 minutes until the flesh is tender and easily shredded with a fork. This roasting process brings out the squash’s natural sweetness and gives you that perfect noodle-like texture.
Step 2: Cook the Ground Beef and Aromatics
While your squash is roasting, heat a large skillet over medium heat. Add the ground beef along with diced onion and minced garlic. Cooking them together allows the flavors to marry beautifully—the onions become soft and fragrant, and the garlic infuses the beef with its warm aroma. Cook until the beef is fully browned, breaking it apart as it cooks, then drain any excess fat to keep the dish from getting greasy.
Step 3: Add Broccoli and Seasonings
Next, toss the fresh broccoli florets into the skillet with the cooked beef mixture. Give everything a good stir and cook for 5 to 7 minutes until the broccoli is just tender but still vibrant. Adding the Italian seasoning along with salt and pepper at this stage enriches the dish with classic herb flavors that tie the beef and veggies together in a harmonious blend.
Step 4: Combine and Stuff the Squash
After the squash has roasted long enough to be fork-tender, use a fork to scrape the flesh out into strands directly onto a plate or bowl. Mix these strands into your beef and broccoli mixture until everything is evenly combined and bursting with flavor. Then, generously stuff the mixture back into the hollowed squash halves, creating hearty, edible bowls packed with veggies and savory meat.
Step 5: Top with Mozzarella and Bake
Sprinkle shredded mozzarella cheese over the top of each stuffed squash half—this is the part that really brings the whole dish to life with a golden, gooey finish. Return the stuffed squash to the oven for an additional 5 to 10 minutes, just enough time for the cheese to melt and bubble beautifully without overcooking the other ingredients.
Step 6: Garnish and Serve
Finally, sprinkle some fresh parsley over the finished dish for a pop of color and freshness right before serving. The Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe is now ready to be enjoyed, a perfect mix of comforting textures and wholesome flavors on one plate.
How to Serve Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Garnishes
Fresh parsley is the ideal garnish for this dish, adding a bright, herbaceous note that contrasts beautifully with the rich beef and melty cheese. For a little extra zing, a sprinkle of red pepper flakes or a drizzle of balsamic glaze can also elevate the flavors without overpowering the main ingredients.
Side Dishes
This stuffed squash pairs wonderfully with simple green salads, like a crisp arugula with lemon vinaigrette, or a light tomato cucumber salad. If you’re aiming for extra heartiness, roasted garlic bread or crusty artisan rolls make great companions to soak up any leftover cheesy goodness.
Creative Ways to Present
For a visually stunning presentation, serve the stuffed squash halves on large white plates with a sprinkle of Parmesan over the cheese topping. You can also deconstruct the dish by serving the beef and broccoli mixture over a bed of roasted spaghetti squash strands, then topping with melted cheese like a casserole-style bake. Either way, this dish is guaranteed to impress with its rustic charm and vibrant color.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors actually meld beautifully overnight, making next-day servings even tastier. Just make sure to cool the dish completely before refrigerating to maintain freshness.
Freezing
You can freeze the stuffed spaghetti squash for up to 2 months. Place each portion in a freezer-safe container or wrap tightly in aluminum foil and plastic wrap. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in a preheated oven at 350°F (175°C) for 15 to 20 minutes until heated through and the cheese is bubbly again. Alternatively, use a microwave for a quicker option, covering the dish loosely to retain moisture.
FAQs
Can I use ground turkey instead of ground beef?
Absolutely! Ground turkey will work well in this recipe if you prefer a leaner protein. Just be mindful to season it well since turkey is milder in flavor than beef.
Is spaghetti squash difficult to prepare?
Not at all! Once you cut it open and roast it, the flesh naturally separates into spaghetti-like strands with a fork. It’s a simple way to enjoy a low-carb, nutrient-packed alternative to pasta.
Can I substitute broccoli with other vegetables?
Yes, feel free to switch out broccoli for veggies like spinach, kale, or even chopped zucchini. Just adjust the cooking time so the vegetables remain tender but not mushy.
What if I don’t have mozzarella cheese?
You can substitute mozzarella with cheddar, Monterey Jack, or even a sprinkle of Parmesan for a sharper edge. Each cheese will give a slightly different but equally delicious finish.
Is this recipe gluten-free?
Yes, this dish is naturally gluten-free as long as you use gluten-free seasonings and check that your cheese does not contain additives. It’s a hearty option for those avoiding gluten.
Final Thoughts
You really can’t go wrong with this Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe. It’s a dish that feels like a warm hug on a plate—comforting, nourishing, and bursting with flavor. Whether you’re cooking for family or friends, this recipe is sure to become a beloved staple. Give it a try and watch it quickly earn a permanent spot in your dinner rotation!
Print
Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Stuffed Spaghetti Squash with Broccoli and Ground Beef is a wholesome and hearty dish that combines roasted spaghetti squash strands with a savory mixture of browned ground beef, tender broccoli, and Italian seasonings. Topped with melted mozzarella cheese, this recipe offers a satisfying low-carb alternative to traditional pasta dishes, perfect for a nutritious family dinner.
Ingredients
Squash
- 1 large spaghetti squash
- Olive oil for drizzling
- Salt and pepper to taste
Beef and Vegetables
- 1 lb ground beef
- 2 cups fresh broccoli florets
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Topping and Garnish
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle olive oil over the inside of the squash, and season with salt and pepper. Place the squash cut side down on a baking sheet and roast for 40-45 minutes until the flesh is tender.
- Cook the Ground Beef Mixture: While the squash is roasting, heat a large skillet over medium heat. Add ground beef, diced onion, and minced garlic. Cook until the beef is browned and the onion is soft. Drain any excess fat.
- Add Broccoli to the Beef: Add broccoli florets to the skillet with the beef mixture. Cook for another 5-7 minutes, stirring occasionally, until the broccoli is tender. Season with Italian seasoning, salt, and pepper.
- Prepare the Spaghetti Squash Strands: Once the spaghetti squash is done roasting, use a fork to scrape the squash flesh into strands. Mix the spaghetti squash with the beef and broccoli mixture, then stuff the mixture back into the squash halves.
- Add Cheese and Melt: Top each stuffed squash half with shredded mozzarella cheese. Place back in the oven for 5-10 minutes, until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh parsley and serve immediately for a delicious warm meal.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adding red pepper flakes can give the dish a spicy kick.
- Use low-fat mozzarella to reduce calories and fat content.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a vegetarian version, omit the ground beef and add sautéed mushrooms or lentils.
