Mediterranean Diet Friendly Whole30 Stuffed Spaghetti Squash with Marinara

Total time1 hr 20 min

Prep time15 min

Cook time1 hr 5 min

Mediterranean Diet Friendly Whole30 Stuffed Spaghetti Squash with Marinara

Roasted spaghetti squash halves make the perfect vessel here, their golden strands soaking up a rich, garlicky marinara built from crushed tomatoes and tomato paste simmered low and slow until deeply flavorful. Ground beef gets browned off and folded into that sauce along with softened onion, fresh garlic, oregano, and basil, so every bite of the filling carries real depth without feeling heavy. A final ten minutes in the oven melds everything together, setting the tops just enough before a scatter of torn fresh basil finishes the dish. It's a satisfying, vegetable-forward way to enjoy a classic red-sauce dinner, leaning on olive oil, tomatoes, and herbs for flavor rather than anything overly processed. Served straight from the shell, it feels like a full meal that still keeps things light and produce-heavy. This one earns a spot in a Mediterranean-style rotation easily, thanks to how naturally it leans on olive oil, tomatoes, garlic, and herbs for its flavor base.

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Ingredients

4 servings

For the squash

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

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
3 cloves garlic, minced
1 tsp dried oregano
½ tsp dried basil
½ tsp red pepper flakes (optional)

For the marinara

1 can (28 oz) crushed tomatoes
1 tbsp tomato paste
½ tsp salt
¼ tsp black pepper

For serving

2 tbsp fresh basil, torn (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Halve each spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp of the olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper. Place cut-side down on a large baking sheet.
2
Roast the squash for 35–40 minutes, until the flesh is tender when pierced with a fork and the strands pull away easily. Remove from the oven and flip the halves cut-side up to cool slightly. Leave the oven on.

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