Sphaghetti Squash Pasta
If you’re craving a cozy pasta night but want something lighter, more nutrient-packed, and just as satisfying, this Spaghetti Squash Bowl is the perfect recipe to add to your rotation. It’s loaded with colorful veggies, lean protein, and simple pantry staples—coming together to create a comforting, wholesome meal that tastes just as good as it makes you feel.
Roasted spaghetti squash creates the perfect pasta-like base, while sautéed zucchini, mushrooms, tomatoes, and spinach add incredible texture, flavor, and micronutrients. Lean ground beef brings in high-quality protein to keep you full and fueled, and everything is simmered together in a rich tomato sauce that feels indulgent without weighing you down.
This recipe is easy, nourishing, and customizable—perfect for meal prep, weeknight dinners, or anyone looking to enjoy a classic pasta-inspired dish with a healthier twist. Top it with a handful of freshly grated Parmesan and enjoy a warm, hearty bowl that supports your goals while satisfying your cravings.
Ingredients:
Veggies:
•1 spaghetti squash
•1 zucchini
•A handful of baby grape tomatoes
•A handful of baby bella mushrooms
•A handful of fresh spinach
•1/4 yellow onion
•2 cloves of garlic
Protein:
•1 lb. lean ground beef (93/7 recommended)
Pantry Staples:
•Olive oil or butter
•Tomato paste
•Tomato sauce
•Salt, pepper, and onion powder to taste
•Aged Parmesan cheese for topping
Instructions:
1. Prep the Oven & Squash: Preheat your oven to 400°F. Carefully cut the spaghetti squash in half lengthwise (definitely the hardest part) and scoop out the seeds. Drizzle with olive oil and sprinkle with salt and pepper. Place it cut-side down on a baking sheet lined with parchment paper.
2. Bake the Squash: Bake for about 30 minutes at 400 degrees Fahrenheit.
3. Chop the Veggies: While the squash is baking, chop up your zucchini, mushrooms, onion, and garlic. Halve the grape tomatoes.
4. Cook the Veggies: Heat some olive oil or butter in a large pan over medium heat. Add the onions and garlic, cook until golden brown. Then, toss in the zucchini, mushrooms, and tomatoes. Cook until everything is softened and lightly browned. Add the spinach at the end and cook until it softens.
5. Cook the Beef: In a separate pan, cook your ground beef until browned. Drain any excess fat.
6. Make the Sauce: Add the cooked ground beef to the pan with the sautéed veggies.
Stir in a spoonful of tomato paste and a splash of tomato sauce. Season with salt, pepper, and onion powder to your liking. Let it all simmer together for a few minutes.
7. Once the squash is done and cool enough to handle, use a fork to scrape the inside. It will naturally shred into spaghetti-like strands!
8. Place a generous amount of spaghetti squash in a bowl, top it with the hearty ground beef and veggie sauce, and finish with a sprinkle of Parmesan cheese. Enjoy!
