Red Meat Allergy Friendly Whole30 Stuffed Spaghetti Squash with Marinara
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Learn more →Ingredients
4 servings
For the squash
- 2 medium spaghetti squash (about 2 lb each)
See allSpaghetti Squash
Organic Spaghetti Squash
Delta Fresh Spaghetti Squash
Eubanks Produce Farms Spaghetti Squash
Sarah's Homegrown Spaghetti Squash - 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the filling
- 1 lb ground beef (85% lean)
Chef's tipGround 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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