Are you ready to elevate your dinner game with a dish that's as delicious as it is nutritious? Dive into the world of "Stuffed Spaghetti Squash with Tomato and Ground Beef" – a culinary delight that will tantalize your taste buds and impress your family and friends! This recipe combines the hearty flavors of seasoned ground beef and zesty tomatoes, all nestled in the natural sweetness of roasted spaghetti squash. Perfect for a cozy family meal or a show-stopping dinner party, this dish is not only satisfying but also a feast for the eyes. Get ready to uncover the secrets of this delightful recipe and transform your dinner table into a gourmet experience!
Prep Time: 15 mins
Cook Time: 1 hrs
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 medium spaghetti squash
- 1 pound ground beef
- 1 can diced tomatoes
- 1 onion, chopped
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
- Preheat your oven to 400°F (200°C). This will ensure that your spaghetti squash cooks evenly and thoroughly.
- Carefully slice the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and stringy insides, creating a hollow cavity for the filling.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake in the preheated oven for about 30-40 minutes, or until the flesh is tender and easily pierced with a fork.
- While the squash is baking, heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon. Drain any excess fat.
- Add the chopped onion to the skillet with the ground beef. Sauté for about 5 minutes, or until the onion is translucent and softened.
- Stir in the can of diced tomatoes (with their juices) and the Italian seasoning. Season with salt and pepper to taste. Allow the mixture to simmer for about 10 minutes, letting the flavors meld together.
- Once the spaghetti squash is done baking, remove it from the oven and let it cool slightly. Using a fork, scrape the flesh of the squash to create spaghetti-like strands.
- In a large mixing bowl, combine the scraped spaghetti squash strands with the beef and tomato mixture. Mix well to ensure the squash is evenly coated with the filling.
- Return the stuffed squash halves to the baking sheet. Sprinkle the shredded mozzarella cheese evenly over the top of each stuffed half.
- Place the stuffed spaghetti squash back in the oven and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- Once the cheese is melted and golden, remove the stuffed spaghetti squash from the oven and let it cool for a few minutes before serving.
- Garnish with fresh herbs if desired, and serve warm. Enjoy your delicious stuffed spaghetti squash with tomato and ground beef!
Tips
- Choose the Right Squash: Look for a medium-sized spaghetti squash that feels heavy for its size. This ensures a sweeter flavor and a good amount of flesh for stuffing.
- Cut with Care: When slicing the spaghetti squash, use a sharp knife and a stable cutting board. If it’s tough to cut, you can microwave it for a few minutes to soften it slightly.
- Season Generously: Don’t be shy with the salt and pepper! Proper seasoning is key to enhancing the flavors of the beef and tomato mixture.
- Customize Your Filling: Feel free to add other vegetables like bell peppers or mushrooms to the beef mixture for extra nutrition and flavor.
- Cheese Lovers Unite: For an extra cheesy experience, consider adding a layer of cheese inside the squash before topping it with the remaining cheese.
- Rest Before Serving: Let the stuffed squash cool for a few minutes after baking. This allows the flavors to settle and makes it easier to serve.
- Garnish for Flair: A sprinkle of fresh herbs like basil or parsley not only adds a pop of color but also enhances the dish's flavor profile.Enjoy your cooking adventure and savor every delicious bite of this stuffed spaghetti squash masterpiece!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 15g
Protein: 28g
Fat: 20g
Saturated Fat: 8g
Cholesterol: 85mg
