Mediterranean Diet Friendly Paleo Stuffed Spaghetti Squash

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Mediterranean Diet Friendly Paleo Stuffed Spaghetti Squash

Golden roasted spaghetti squash shells get filled with a savory beef and vegetable mixture built on diced onion, bell pepper, garlic, and tomatoes, simmered down with oregano, basil, and thyme until thick and deeply flavored. Every strand of squash gets folded right into that sauce before it goes back into the shells and under the broiler for a few minutes, so the edges catch a little color and the whole thing turns rustic and hearty. A scatter of fresh parsley at the end brightens things up and makes it feel like a full meal straight from the oven. The olive oil used throughout, along with all those garden vegetables and herbs, makes this a natural fit for a Mediterranean-style table. It's a satisfying, low-fuss dinner that leans on simple, real ingredients rather than anything processed, and it holds up as leftovers just as well as it does fresh from the broiler. This one is a genuinely solid pick if you're building meals around a Mediterranean way of eating.

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
2 tbsp olive oil, divided
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp salt, divided
¼ tsp black pepper, divided

For the filling

1 lb ground beef (85% lean)
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
1 medium yellow onion, finely diced
1 medium red bell pepper, finely diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
2 tbsp tomato paste
1 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
¼ tsp red pepper flakes (optional)

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Place the squash halves cut-side up on a large baking sheet. Brush the cut surfaces with 1 tbsp of the olive oil and season with 1/4 tsp of the salt and 1/8 tsp of the black pepper.
2
Flip the squash halves cut-side down on the baking sheet. Roast for 35–45 minutes, until the skin yields easily when pressed and a fork pierces the flesh with no resistance.

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