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
Scale
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.
