Beef Stuffed Spaghetti Squash is a delicious healthy meal that your family will love. It’s the perfect fall dinner and is pretty easy to make!
Beef Stuffed Spaghetti Squash Boats
When squash is in season, I try to find all of the excuses to use it up! The best part about squash is that it takes on the flavors you pair it with, so it’s very versatile. It’s also effortless to prepare and is really healthy and filling, which we definitely can’t complain about.
This Beef Stuffed Spaghetti Squash is great for family dinner or even meal prepping. It reheats nicely and is an easy way to get your veggie and protein intake in.
Beef Stuffed Spaghetti Squash Boats
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Servings: 4
Ingredients for Beef Stuffed Spaghetti Squash Boats
- 1 large spaghetti squash, halved
- 1 Tbsp. Avocado oil
- 1 small onion, diced
- 1 1/2 tsp. minced garlic
- 1 lb. ground beef
- 1 1/4 cups mushrooms, chopped
- 1/4 cup dried cranberries, chopped
- 1/2 cup chicken broth
- 1 tsp. rosemary
- 1 tsp. sage
- Salt and pepper to taste
- ½ cup walnuts, chopped
- 1 cup shredded cheddar cheese
How to Make Beef Stuffed Spaghetti Squash Boats
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Cut spaghetti squash in half and scoop out the seeds—place both halves face down on parchment paper.
- Bake the spaghetti squash for about 20 minutes. You want your squash to be tender and easy to shred into spaghetti for the mixture.
- In a large skillet, saute chopped onions until translucent, about 3 minutes with avocado oil. Add minced garlic for another minute until fragrant. Add ground beef and cook until browned.
- Next, add chopped mushrooms, dried chopped cranberries, chicken broth, walnuts, rosemary, sage, salt, and pepper to browned ground beef. Saute the mixture for 5 minutes until mushrooms are soft.
- Remove the spaghetti squash from the oven and scoop out the squash’s cooked center, making sure not to damage the squash’s outer layer. You want to be able to use it for your finished mixture. Add squash to ground beef mixture and stir until combined.
- Take your squash and ground beef filling and put it back into your squash boat. Top with cheese.
- Bake at 450 degrees in the oven for about 7 minutes until the cheese melts. If you would like crispy cheese, broil your squash for about 3 minutes.
Can I use different kinds of squash for this recipe?
You can use any kind of squash you would like for this recipe. Some of my favorites are acorn squash, butternut squash, and pumpkin. Just be sure to adjust your cooking time in the oven for the squash size you choose to use. The bigger the squash, the longer it will take to get tender.
Is this a good recipe for meal prepping?
This recipe is fantastic for meal prepping. Whether you want to prepare this for a family dinner and cook the squash ahead of time and get the filling all ready to go so you can just pop it in the oven to heat through and melt the cheese, or you want to have it prepared for lunch at work all week, this recipe works perfectly.
Can I make this recipe dairy-free?
If you want to make this recipe without dairy, simply don’t put any cheese on top! Everything else in this recipe is good to go when it comes to being dairy-free.
What are some substitutions I can make in this recipe?
There are so many yummy things you can do with this recipe to make it your own. If you want to use sausage or turkey instead of ground beef, those will both work great.
You can also use dried cherries or raisins instead of dried cranberries.
Instead of walnuts, you could try pecans or even almonds. I also suggest toasting your nuts up on the stove with some oil before mixing them in for a bit of extra flavor. It doesn’t take long and really takes the flavor to the next level.