A cozy, low-carb comfort meal that’s hearty, simple, and full of real flavor.

When the evenings start to cool and the garden spaghetti squash are ready, this recipe is one I keep coming back to. It’s everything I love about home cooking — simple ingredients, minimal fuss, and a meal that feels special even on a weeknight.

If you’ve never tried spaghetti squash before, you’re in for a treat. Once roasted, the flesh turns into light, noodle-like strands that make the perfect base for hearty sauces — and you’ll never miss the pasta.

This Keto Stuffed Spaghetti Squash with Meat Sauce combines tender roasted squash, rich ground beef, and gooey melted cheese — all baked together right in the shell. It’s delicious, satisfying, and completely grain-free.

🥩 Ingredients

• 1 medium spaghetti squash

• 1 lb ground beef (or ground turkey, pork, or sausage)

• 1 cup sugar-free marinara sauce (check labels for no added sugar)

• 1 cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 1 tsp Italian seasoning

• Salt & pepper to taste

🔪 Instructions

1. Roast the Spaghetti Squash

Preheat your oven to 400°F (200°C).
Cut the squash in half lengthwise and scoop out the seeds. Brush the inside with olive oil, sprinkle with salt and pepper, and place the halves cut side down on a baking sheet.
Roast for 35–40 minutes, or until tender.

2. Cook the Meat Sauce

While the squash is roasting, heat a skillet over medium heat. Cook the ground beef until browned, draining any extra fat if needed.
Add the minced garlic and cook for another minute, then stir in the marinara sauce, Italian seasoning, salt, and pepper. Let it simmer gently for 5–10 minutes.

3. Shred the Squash

Once the squash is done, let it cool for a few minutes. Use a fork to scrape the inside into strands — they’ll look just like spaghetti! Leave the strands inside the shells.

4. Assemble

Spoon the warm meat sauce over each squash half, then top generously with mozzarella and Parmesan cheese.

5. Bake Again

Return to the oven for 10–15 minutes, until the cheese is melted, golden, and bubbly.

🍽️ Serving Tips

Serve straight from the squash shell for a rustic presentation (and fewer dishes!). Add a sprinkle of fresh parsley or basil for a pop of color and flavor.

If you like extra cheesiness, try adding a layer of ricotta or cream cheese between the squash and meat sauce — it makes the dish even more indulgent while staying keto-friendly.

💡 Why We Love It

• Naturally low-carb and gluten-free

• Packed with protein from real, farm-raised beef

• Simple ingredients — no processed shortcuts

• Perfect for meal prep — just reheat and enjoy!

This recipe is proof that eating keto or low-carb doesn’t mean giving up comfort food. It’s hearty, wholesome, and full of real, satisfying flavor — the kind that makes you feel good after you eat it.

If you want to make this dish with the same kind of high-quality, pasture-raised beef we use here on our farm, check out our monthly beef subscriptions. We deliver straight from our pastures to your door — farm-raised, local, and full of flavor you can taste in every bite.

[Learn more about our subscriptions ➜ HERE]

Warmly,

Tessa

Stuffed Spaghetti Squash with Meat Sauce