Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
If you’re looking for a nutritious and hearty meal that combines vibrant veggies with rich flavors, the Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe is going to become your new favorite. This dish brilliantly transforms the humble spaghetti squash into a satisfying vessel packed with savory ground beef, crisp-tender broccoli, and melty mozzarella cheese, making every bite a fulfilling experience full of texture and taste. Whether you’re aiming for a comforting weeknight dinner or a crowd-pleasing meal, this recipe shines with simplicity and impressive flavor.
Ingredients You’ll Need
Each ingredient in this Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe plays a vital role, balancing textures and flavors that come together effortlessly. From the tender strands of the roasted squash to the savory richness of ground beef, the ingredients are straightforward yet essential.
- 1 large spaghetti squash: The star of the dish providing a subtle nutty flavor and pasta-like texture.
- 1 lb ground beef: Adds rich, hearty protein that complements the vegetables perfectly.
- 2 cups fresh broccoli florets: Offers a bright green color and a fresh, crisp bite.
- 1 small onion, diced: Provides a sweet aromatic base when sautéed with garlic.
- 2 cloves garlic, minced: Adds depth and a fragrant punch to the filling.
- 1 cup shredded mozzarella cheese: Melts beautifully to create a creamy, cheesy topping.
- 1 tsp Italian seasoning: Brings a lovely blend of herbs that elevate the dish’s flavor profile.
- Salt and pepper to taste: Essential seasonings that bring all the elements together.
- Olive oil for drizzling: Used to roast the squash and add richness.
- Fresh parsley for garnish (optional): Adds a pop of color and freshness when serving.
How to Make Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Step 1: Prepare the Spaghetti Squash
Start by preheating your oven to 400°F (200°C). Carefully slice the spaghetti squash in half lengthwise and scoop out all the seeds. Drizzle olive oil over the inside of each half and season generously with salt and pepper. Place the squash cut side down on a baking sheet and roast for 40 to 45 minutes until the flesh is tender enough to shred with a fork. This roasting step brings out the squash’s natural sweetness and creates those signature spaghetti-like strands.
Step 2: Cook the Ground Beef Mixture
While the squash is roasting, heat a large skillet over medium heat. Add the ground beef along with the diced onion and minced garlic. Cook everything together until the beef is browned through and the onions have softened beautifully. Be sure to drain any excess fat to keep the filling from becoming oily. This savory mixture will form the flavorful heart of your stuffed squash.
Step 3: Add the Broccoli Florets
Next, stir in the fresh broccoli florets with your ground beef. Let them cook for another 5 to 7 minutes, stirring occasionally, until the broccoli becomes tender but still has a slight crunch. Sprinkle in the Italian seasoning, then season with salt and pepper to your liking. The broccoli not only adds bright color but also an essential fresh bite that complements the beef perfectly.
Step 4: Stuff the Squash Shells
Once your spaghetti squash halves have roasted and cooled enough to handle, use a fork to scrape the flesh into strands right inside the shells. Combine these spaghetti strands with the beef and broccoli mixture right in a bowl, then spoon the mixture back into each squash half, filling them generously. This step transforms simple ingredients into an impressive stuffed dish.
Step 5: Top with Mozzarella Cheese and Finish Baking
Finally, sprinkle shredded mozzarella over the stuffed squash halves. Return them to the oven for another 5 to 10 minutes. The cheese will melt into a gooey, bubbly crown that adds rich creaminess and irresistible visual appeal. Once melted, you’ll know it’s time to take them out and get ready to serve!
How to Serve Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
Garnishes
A sprinkle of fresh parsley on top adds just the right touch of color and a subtle herbal brightness that contrasts beautifully with the rich filling. You can also add a little cracked black pepper or a drizzle of extra virgin olive oil for a finishing flourish.
Side Dishes
This dish is quite complete on its own, but pairing it with a crisp green salad or a light tomato and cucumber salad can add refreshing balance. Garlic bread or a crusty baguette works well if you want to soak up any extra juices and make your meal feel even more comforting.
Creative Ways to Present
For a fun dinner party twist, serve the stuffed squash halves on individual plates with a spoonful of your preferred sauce, such as marinara or pesto, drizzled artistically around the edges. Alternatively, scoop the filling into small ramekins for easy portioning, especially if you want to control servings or accommodate multiple meals.
Make Ahead and Storage
Storing Leftovers
Store any leftover Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe in airtight containers in the refrigerator. Properly stored, it will remain delicious for up to 3 days, making it a great option for quick lunches or dinners later in the week.
Freezing
If you want to freeze the dish, it’s best to wrap the stuffed squash halves tightly in plastic wrap and then aluminum foil to protect against freezer burn. Frozen leftovers will maintain their flavor and texture for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before reheating.
Reheating
Reheat your leftovers in the oven at 350°F (175°C) until warmed through to preserve the squash’s texture and melt the cheese back to gooey goodness. Alternatively, a quick microwave session works if you’re in a hurry — just cover loosely to keep moisture in and heat in short bursts to avoid drying out.
FAQs
Can I substitute ground beef with another protein?
Absolutely! Ground turkey, chicken, or even plant-based meat alternatives work well in this recipe. Just adjust cooking times as needed to ensure the protein is fully cooked and seasoned.
Is spaghetti squash difficult to cook?
Not at all! Roasting spaghetti squash is straightforward—just slice, season, and bake. The flesh naturally separates into strands once cooked, making it a fun and healthy pasta substitute that’s simple to prepare.
Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli can be used in a pinch. Just be sure to thaw and drain it well before adding to avoid excess moisture in the filling, which could make the dish soggy.
What can I do to make this recipe vegetarian?
To make a vegetarian version, skip the ground beef and add more broccoli or other veggies like mushrooms or bell peppers. You could also incorporate cooked lentils or crumbled tofu for added protein.
How can I make this recipe lower in carbs?
Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe is already relatively low in carbs due to the vegetable base, but to reduce carbs further, limit the cheese or omit it, and avoid serving with bread or other starches on the side.
Final Thoughts
If you’re craving a meal that feels indulgent yet keeps things fresh and wholesome, give the Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe a try. It’s a beautifully balanced dish that excites the palate, boasts comforting textures, and makes dinner feel special any night of the week. Once you’ve tasted it, you’ll want to make it again and again — I promise it will become a cherished addition to your recipe rotation!
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Stuffed Spaghetti Squash with Broccoli and Ground Beef Recipe
- Total Time: 1 hour 10 minutes
- Yield: 4 servings 1x
Description
This Stuffed Spaghetti Squash recipe combines tender roasted spaghetti squash halves filled with a flavorful mixture of ground beef, fresh broccoli, and melted mozzarella cheese. It’s a wholesome, comforting dish perfect for a nutritious family dinner, featuring savory Italian seasoning and a hint of garlic and onion for depth of flavor.
Ingredients
Spaghetti Squash
- 1 large spaghetti squash
- Olive oil for drizzling
- Salt and pepper to taste
Filling
- 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
- 1 cup shredded mozzarella cheese
- Fresh parsley for garnish (optional)
Instructions
- Prepare 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 Filling: While the squash is roasting, heat a large skillet over medium heat. Add ground beef, diced onion, and minced garlic. Cook, stirring occasionally, until the beef is browned and the onion is soft. Drain any excess fat.
- Add Broccoli: 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.
- Stuff the Squash: Once the spaghetti squash is done roasting, use a fork to scrape the squash flesh into strands. Mix the spaghetti squash strands with the beef and broccoli mixture, then stuff the mixture back into the squash halves.
- Add Cheese: 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.
- Serve: Garnish with fresh parsley if desired and serve immediately for a warm, delicious meal.
Notes
- Make sure to scoop the seeds out of the spaghetti squash thoroughly before roasting to ensure an even texture.
- For extra flavor, you can add red pepper flakes or Italian herbs to the beef mixture while cooking.
- To save time, broccoli can be steamed briefly before adding to the skillet to speed up cooking.
- This dish can be made ahead and reheated in the oven; add cheese before reheating to keep it fresh melted.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
