If you are craving a hearty yet healthy meal that bursts with flavors and comforting textures, this Ground Beef and Sausage Stuffed Spaghetti Squash with Cheddar and Swiss Recipe is destined to become one of your new favorites. It takes the humble spaghetti squash and transforms it into a savory delight, with a rich filling of seasoned ground beef and sausage, all topped with a melty blend of sharp cheddar and nutty Swiss cheeses. Whether you’re looking for a satisfying family dinner or a dish to impress guests, this recipe balances nutrition and indulgence in every bite, making it an absolute joy to prepare and share.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to nailing this recipe. Each component plays an essential role, not just in flavor but also in texture and color, creating a beautiful and balanced dish.
- 1 Medium Size Spaghetti Squash: The star of the dish that offers a fun, low-carb alternative to pasta with a natural mild sweetness.
- Generous Pinch of Salt and Ground Black Pepper: Basics that enhance every flavor to perfection.
- A drizzle of Olive Oil: Adds moisture and helps the squash roast to a golden tenderness.
- 1/2 tablespoon Organic Ghee: Provides richness and a slightly nutty flavor for sautéing the meats.
- 1 pack Tennessee Pride Country Sausage: Brings a savory depth and a touch of spice to the filling.
- 1 Pound Ground Beef: The hearty base of the filling, adding satisfying protein.
- 2 Oz Cheddar Cheese (Per Squash Circle): Sharp and creamy, it melts beautifully on top.
- 1 oz Swiss Cheese (or any cheese on hand): Adds a mellow, nutty tone that complements cheddar perfectly.
- 1 teaspoon Onion Powder: Boosts the meaty filling with aromatic sweetness.
- 1/4 teaspoon salt or to taste: Balances the overall seasoning.
- 1/4 teaspoon Ground Black Pepper or to taste: For a gentle kick and warmth.
- 1 Red Pepper, sautéed: Contributes a pop of color and natural sweetness.
- 2 cups Broccoli Florets, blanched or sautéed: A green crunch for nutrition and vibrant presentation.
How to Make Ground Beef and Sausage Stuffed Spaghetti Squash with Cheddar and Swiss Recipe
Step 1: Prepare and Roast the Spaghetti Squash
Start by preheating your oven to 400°F to get it nice and hot for roasting. If you want, pop the whole spaghetti squash in the microwave for about 30 seconds to a minute—this makes slicing a breeze, but don’t worry if you skip this step just use a sharp knife. Slice the squash into roughly 2-inch rounds and scoop out the seeds gently. Season both sides of the squash with salt, pepper, and a drizzle of olive oil to help it caramelize beautifully in the oven. Lay the squash pieces cut-side down on a baking sheet and roast for 25 to 30 minutes until you can easily poke a fork in to shred the flesh into spaghetti-like strands.
Step 2: Sauté the Meat Filling
While the squash roasts, heat a skillet to medium-high and add the organic ghee to melt, infusing the meat with a rich flavor. Add the country sausage and ground beef, seasoning with salt, pepper, and onion powder for a well-rounded taste. Cook the mixture, breaking it apart with your spatula, until no pink remains and the flavors meld perfectly, about 10 minutes. Your kitchen will start smelling incredible—promise!
Step 3: Combine and Bake with Cheese
Once the squash is roasted, remove it from the oven and carefully shred the flesh using a fork—you’ll get those lovely spaghetti-like strands that form the base of the dish. Pile the meat mixture generously over each squash ring, then layer on your shredded cheddar and Swiss cheeses. Pop the tray back into the oven for another 10 minutes, just until the cheese is melted, golden, and bubbling, adding a luscious creamy finish to the savory filling.
Step 4: Prepare the Vegetables
In the meantime, sauté or blanch your choice of vegetables—here, vibrant broccoli florets and sweet red peppers work beautifully to add freshness, color, and a pleasant contrast in texture. Season them lightly with salt and pepper so they complement rather than overpower the stuffed squash.
Step 5: Serve and Enjoy
Place the vegetables over your warm, cheesy stuffed spaghetti squash, and you have a plate that’s as inviting as it is delicious. Dig in and savor the harmony of flavors and textures in this wonderful Ground Beef and Sausage Stuffed Spaghetti Squash with Cheddar and Swiss Recipe.
How to Serve Ground Beef and Sausage Stuffed Spaghetti Squash with Cheddar and Swiss Recipe
Garnishes
Fresh herbs like chopped parsley, chives, or even a sprinkle of crushed red pepper flakes can enhance your presentation and taste. A dollop of sour cream or Greek yogurt on the side adds a cool, creamy counterpoint to the warm meat and cheese.
Side Dishes
This hearty meal pairs well with crisp, light salads—think arugula with lemon vinaigrette—or a side of garlic roasted Brussels sprouts. For those wanting a gluten-free option, roasted sweet potatoes can add a subtly sweet complement.
Creative Ways to Present
You could serve this dish right from the spaghetti squash shells for a rustic, charming look that’s perfect for dinner parties. Alternatively, shred the squash and meat together and bake in a casserole dish for an easy layered approach that feeds a crowd effortlessly.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container and keep them in the refrigerator for up to 3 days. This way, the flavors have time to meld even more!
Freezing
If you want to prep ahead or save some for later, this dish freezes well. Place the stuffed squash portions in freezer-safe containers or bags and freeze for up to 2 months. Just be sure to thaw fully before reheating.
Reheating
Reheat leftovers in the oven at 350°F for about 15-20 minutes to preserve that lovely cheesy melt and keep the squash from becoming too soggy. Alternatively, use a microwave but cover to retain moisture.
FAQs
Can I use different types of sausage?
Absolutely! Feel free to swap in Italian sausage, chorizo, or even a vegetarian sausage to tailor the filling to your taste preferences.
Is spaghetti squash hard to prepare?
Not at all! With a little care and a sharp knife, slicing and roasting spaghetti squash is straightforward, and the microwave trick helps make the process easier.
Can I make this recipe dairy-free?
Yes, simply omit the cheddar and Swiss cheeses or substitute with dairy-free cheeses. The dish will still be flavorful thanks to the hearty meat and vegetables.
How spicy is the dish?
The spice level is mild with just basic seasoning, but you can easily adjust by adding hot paprika, cayenne, or chili flakes to give it a personal kick.
Can I add other vegetables?
Definitely. Mushrooms, zucchini, spinach, or any seasonal vegetables work wonderfully and add more nutritional variety and texture to the dish.
Final Thoughts
I hope you feel inspired to try this Ground Beef and Sausage Stuffed Spaghetti Squash with Cheddar and Swiss Recipe soon. It’s one of those meals that bring together comfort, nutrition, and a little bit of indulgence in every forkful. Once you make it, it might just become a standby in your cooking rotation because it’s that good!
Print
Ground Beef and Sausage Stuffed Spaghetti Squash with Cheddar and Swiss Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Carb
Description
A hearty and flavorful Ground Beef Stuffed Spaghetti Squash recipe that combines roasted spaghetti squash filled with a savory blend of sausage and ground beef, topped with melted cheddar and Swiss cheese. This comforting dish is enhanced by sautéed vegetables, making it a balanced and satisfying meal perfect for a family dinner or meal prep.
Ingredients
Spaghetti Squash
- 1 Medium Size Spaghetti Squash
- Generous Pinch of Salt and Ground Black Pepper
- A drizzle of Olive Oil
Meat Stuffing
- 1/2 tablespoon Organic Ghee
- 1 pack Tennessee Pride Country Sausage (No casing)
- 1 Pound Ground Beef
- 1 teaspoon Onion Powder
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon Ground Black Pepper or to taste
Cheese Topping
- 2 Oz Cheddar Cheese (Per Squash Circle)
- 1 oz Swiss Cheese, or any other cheese on hand (Per Squash Circle)
Vegetables
- 1 Red Pepper, sautéed
- 2 cups Broccoli Florets, blanched or sautéed
- Salt and Pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare Spaghetti Squash: To make slicing easier, microwave the whole spaghetti squash for 30 seconds to 1 minute if desired. Slice the squash into 2-inch thick rounds and scoop out the seeds from each slice.
- Season and Oil Squash: Season the squash slices generously with salt and black pepper, then drizzle a bit of olive oil over them to enhance roasting.
- Roast Squash: Arrange the squash slices in a single layer on a baking sheet and roast in the preheated oven for 25-30 minutes until the flesh is tender and easily shredded with a fork into spaghetti-like strands.
- Cook Meat Filling: While the squash roasts, heat a skillet over medium-high heat and melt the organic ghee. Add the Tennessee Pride country sausage (without casing) and ground beef to the skillet.
- Season and Sauté Meat: Season the meat with onion powder, salt, and black pepper. Cook, stirring occasionally, until the meat is fully cooked and browned, approximately 10 minutes.
- Shred Roasted Squash: Remove the squash from the oven and use a fork to shred the flesh into spaghetti-like strands while still warm.
- Assemble Stuffed Squash: Layer the cooked meat mixture evenly over the shredded spaghetti squash strands in the squash rounds. Top each with shredded or sliced cheddar and Swiss cheese.
- Melt Cheese Topping: Return the stuffed squash to the oven and bake for an additional 10 minutes or until the cheese is fully melted and bubbly.
- Prepare Vegetables: Meanwhile, sauté or blanch the vegetables of your choice; this recipe uses broccoli florets and red peppers seasoned lightly with salt and pepper.
- Serve: Plate the stuffed spaghetti squash topped with the sautéed or blanched vegetables and enjoy this nutritious and delicious meal.
Notes
- Microwaving the spaghetti squash before slicing is optional but helps to soften the outer skin for easier cutting.
- You can substitute the meat with other proteins such as turkey or chicken sausage.
- Feel free to use any cheese that melts well, like mozzarella or Monterey Jack, if Swiss or cheddar is unavailable.
- Any vegetables can be used for sautéing or blanching depending on preference and availability.
- To reduce calories, use lean ground beef and limit the amount of ghee or oil used in cooking.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
