Introduction
Hey friends! If you’re looking for a cozy, hearty meal that doesn’t leave you feeling like you overdid it, this Spaghetti Squash with Meat Sauce is for you. It’s got all the goodness of a classic Italian-style meat sauce, but we’re swapping out traditional pasta for roasted spaghetti squash—hello, low-carb life! It’s rich, flavorful, and loaded with surprises like cinnamon, pickling spices, buttery squash, and even avocado (yes, it works). Whether you’re cutting back on carbs or just looking for a fun new dinner idea, this dish brings the comfort without the crash. Let’s dig in!
Detailed Ingredients 🛒🍝🥑
🥩 For the Meat Sauce:
- 2 tbsp olive oil, divided 🫒
- 1 large onion, chopped 🧅
- 1½ lbs ground beef or turkey 🍖
- 1 cup water 💧
- 9 oz tomato paste 🍅
- 2 tbsp red wine vinegar 🍷
- 2 garlic cloves, minced 🧄
- 1 tsp salt 🧂
- Freshly ground black pepper, to taste
- 1 tsp whole mixed pickling spices 🧴
- ½ stick cinnamon (yes, really!) 🌰
🍝 For the Spaghetti Squash Base:
- 1 large spaghetti squash (about 3 lbs) 🎃
- ¼ tsp salt
- ¼ tsp black pepper
- 4 tbsp unsalted butter (½ stick) 🧈
🌈 Toppings:
- 1 large avocado, pitted and diced 🥑
- 12 cherry tomatoes, halved (red, yellow, or both!) 🍅
- ½ cup Parmesan or Pecorino Romano shavings 🧀
- 2 tbsp fresh chopped Italian parsley 🌿
Direction
- Heat 1 tbsp olive oil in a large saucepan over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Remove and set aside.
- In the same pan, add the remaining 1 tbsp oil and brown the ground meat over medium-high heat, breaking it into crumbles.
- Return the onion to the pan and stir in the water, tomato paste, red wine vinegar, garlic, salt, and pepper.
- Wrap the pickling spices and cinnamon stick in cheesecloth and tie it up. Add to the pan.
- Cover, reduce the heat to low, and simmer for 1 hour, stirring occasionally. Add a splash of water if it starts to get too thick. Remove and discard the cheesecloth bundle when done.
- While the sauce simmers, preheat your oven to 350°F. Cut the squash in half lengthwise and scoop out the seeds.
- Place the squash cut-side-down on a parchment-lined baking sheet and bake for 50–70 minutes, or until tender and easy to scrape with a fork.
- Once cool enough to handle, use a fork to pull the flesh into “noodles.” Season with salt and pepper.
- Melt butter in a small saucepan over medium heat and cook until it starts to brown slightly. Drizzle over the squash and toss to coat.
- Place the squash on a large platter or return it to the cleaned shells. Top with meat sauce, then sprinkle with avocado, cherry tomatoes, cheese, and parsley. Serve warm!
My Story
This recipe is a total comfort-food moment for me with a fun, healthy twist. I first made it on a whim when I was trying to lighten up my usual spaghetti night. I had a spaghetti squash on the counter and figured—why not? The result was so good, my family asked if I could make it again the next day. The rich meat sauce, that cozy cinnamon hint, and the buttery squash all come together in such a unique, satisfying way. And don’t even get me started on the fresh toppings—avocado and tomatoes add such a fun pop. Now it’s one of our go-tos during the fall and winter months when we want something hearty but not too heavy.
FAQ
Can I make this vegetarian?
Yes! Just sub in lentils or a plant-based ground meat for the beef or turkey.
Do I need to use the cinnamon stick and pickling spice?
It’s a flavor boost, but if you don’t have them, you can leave them out. The sauce will still be delicious.
Can I prep the squash ahead of time?
Absolutely—roast and scrape the squash a day ahead, then reheat it with the brown butter.
Is this recipe gluten-free?
Yep! Just make sure your spices and tomato paste are labeled gluten-free.
What if I don’t have cheesecloth?
You can use a tea infuser or even just add the spices straight in and remove them later with a spoon.
Suggestion
- Top with crushed red pepper flakes for a little kick.
- Use ground lamb for a Mediterranean twist.
- Add sautéed mushrooms to bulk up the meat sauce.
- Mix in baby spinach just before serving for extra greens.
- Swap in goat cheese instead of Parmesan for a tangy finish.
Conclusion
If you’re craving something rich, savory, and completely satisfying—but don’t want the food coma that usually follows—this Spaghetti Squash with Meat Sauce is gonna be your new favorite. It’s got that nostalgic “Sunday dinner” feel, but made with better-for-you ingredients that won’t weigh you down. The cinnamon and pickling spice give the sauce a subtle warmth that’s unique and comforting, while the brown butter squash base adds that irresistible richness. And let’s be honest—when you top anything with avocado and fresh cheese, it’s a win. Whether you’re cooking for the family or meal-prepping for the week, this dish is a total keeper.
Written with love by Sarah Cooper 💛
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