Simple Beef-Stuffed Spaghetti Squash

Serves: 4

Fall brings an abundance of squash – from butternut to spaghetti – and all have a unique and delicious flavor. Add some zest to baked spaghetti squash by stuffing it with a ground beef and veggie filling for one tasty dish.

Photography by Christine Pittman in partnership with Produce for Kids.

Simple Beef-Stuffed Spaghetti Squash


  1. 2 larges spaghetti squash
  2. 1 tablespoon olive oil
  3. 1/2 pound lean ground beef
  4. 1 green bell pepper, diced
  5. 1/2 Little Bear Brand® Vidalia® sweet onion, diced
  6. 2 cloves garlic, minced
  7. 1 (28 oz.) can no-salt-added diced tomatoes
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon Italian seasoning
  10. 1 cup shredded lowfat mozzarella cheese


  1. Preheat oven to 350°F.
  2. Cut squash in half, scoop out and discard seeds. Brush with olive oil and place flesh-side-down in large baking dish.
  3. Bake 45 minutes, or until softened.
  4. Meanwhile, heat nonstick skillet over medium heat. Add ground beef, pepper, onion and garlic. Cook 5-7 minutes, or until beef is cooked through. Drain and add tomatoes, salt and Italian seasoning. Let simmer 10 minutes.
  5. Remove squash from oven and shred with fork. Add beef mixture to squash, top with cheese and bake 10 minutes, or until cheese is melted. 

Nutritional Value

  • Calories 313
  • Fat 15g
  • Protein 28.5g
  • Carbohydrates 16g 
  • Fiber 3g
  • Sugar 6.5g
  • Sodium 422mg
  • Calcium 534mg
  • Iron 4mg


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