Vegetarian Paleo Stuffed Spaghetti Squash

Total time1 hr 15 min

Prep time15 min

Cook time1 hr

Vegetarian Paleo Stuffed Spaghetti Squash

Roasted spaghetti squash halves become the perfect vessel for a rich, herby tomato filling built on softened onion, bell pepper, and garlic, simmered down with diced tomatoes and tomato paste until thick and deeply flavored. Oregano, basil, and thyme give the sauce that classic Italian-red-sauce warmth, while a quick spin under the broiler crisps up the edges and browns the top just enough. The roasted squash strands get folded right into the filling before it's mounded back into the shells, so every bite has that tender, noodle-like texture soaking up the sauce. A scatter of fresh parsley at the end brightens the whole dish and makes it feel like something you'd order at a cozy trattoria. It's a hearty, comforting option that fits neatly into a vegetarian dinner rotation, no fork required to make it feel like a full meal. Serve it straight from the shell for an easy, low-mess dinner that still looks impressive on the table.

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Ingredients

4 servings

For the squash

2 medium spaghetti squash (about 2 lb each), halved lengthwise and seeds removed
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2 tbsp olive oil, divided
½ tsp salt, divided
¼ tsp black pepper, divided

For the filling

1 lb ground beef (85% lean)
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
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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