Name: Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium spaghetti squash (about 2.5 to 3 pounds); 1 tablespoon olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 tablespoon butter; 2 cloves garlic, minced; 1 tablespoon chopped fresh parsley; 1/4 teaspoon dried oregano; 1/2 cup diced onion; 1 pound ground beef or turkey; 1 1/2 cups crushed tomatoes or marinara sauce; 1 cup shredded mozzarella cheese; 1/4 cup grated parmesan cheese

If you’re craving something cozy and cheesy without the heaviness of pasta, this Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce is your next weeknight dinner win. It’s got all the heartiness of a baked pasta dish, but swaps noodles for naturally gluten-free spaghetti squash—a genius way to keep it light and flavorful. Think perfectly roasted squash strands tangled with garlic herb butter, layered with a rich, meaty tomato sauce, and crowned with golden, bubbly cheese.

What makes this recipe shine is its beautiful balance. The savory meat sauce brings comfort-food energy, while the herb-infused butter adds depth and freshness. And when that gooey cheese layer stretches with each bite? It’s comfort food magic without the carb overload. It’s also naturally low-carb and keto-friendly, so it’s a favorite for anyone watching their intake without skimping on flavor.

What Kind of Spaghetti Squash Should I Use?

Look for medium-sized spaghetti squash that feel heavy for their size and have firm, unblemished yellow skin. Avoid any with soft spots or green patches. A 2.5 to 3-pound squash is ideal for halving and stuffing like little boats. Organic squash is great if available, but not required—the flavor comes from the roasting and the layers of delicious toppings.

Ingredients for the Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce

Spaghetti Squash – The star of the dish. Once roasted, its flesh pulls into noodle-like strands that are perfect for soaking up all the sauce and cheese.
Ground Beef or Turkey – Adds protein and savory depth to the tomato sauce. You can use lean ground beef or ground turkey depending on preference.
Garlic & Fresh Herbs – Garlic, parsley, and a touch of oregano or basil infuse the butter with vibrant flavor.
Butter – Helps to carry the garlic and herbs into every strand of squash.
Crushed Tomatoes or Marinara – Forms the base of the meat sauce. Choose a high-quality jarred marinara or canned tomatoes.
Onion – Adds aromatic sweetness and rounds out the meat sauce.
Mozzarella Cheese – Melts beautifully on top and brings that irresistible stretchy, gooey finish.
Parmesan Cheese – Adds salty sharpness to balance the mozzarella.
Olive Oil, Salt & Pepper – For roasting and seasoning the squash and sauce to perfection.

How To Make the Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce

Step 1: Prep and Roast the Squash

Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the insides with olive oil, season with salt and pepper, and place face down on a baking sheet. Roast at 400°F for about 35-40 minutes, or until tender and strands pull easily with a fork.

Step 2: Cook the Meat Sauce

While the squash roasts, heat a drizzle of olive oil in a skillet over medium heat. Sauté diced onion until soft, then add ground beef or turkey. Cook until browned, breaking it up with a spoon. Stir in garlic and cook until fragrant. Add crushed tomatoes or marinara, season with salt, pepper, and herbs. Simmer for 10-15 minutes until thickened.

Step 3: Make the Garlic Herb Butter

In a small saucepan, melt butter and stir in minced garlic, chopped parsley, and a pinch of oregano. Cook just until the garlic is fragrant, then remove from heat.

Step 4: Assemble the Boats

Flip the roasted squash halves over and gently fluff the strands with a fork. Pour the garlic herb butter over the strands and toss gently to coat. Spoon meat sauce over each squash half, then top generously with shredded mozzarella and a sprinkle of parmesan.

Step 5: Bake and Broil

Return the stuffed squash to the oven for 10 minutes, then broil on high for 2-3 minutes until the cheese is bubbly and golden. Garnish with extra parsley and serve hot.

How to Serve and Store Cheesy Garlic and Herb Spaghetti Squash with Meat Sauce

Serve the stuffed squash hot straight from the oven—they make a complete meal all in one. Pair with a crisp green salad or roasted veggies if you’d like to round it out.

To store leftovers, let the squash cool completely. Scoop the contents into airtight containers and refrigerate for up to 4 days. To reheat, microwave or bake at 350°F until warmed through. This recipe also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

Can I make this vegetarian?

Absolutely! Swap the meat for lentils or a plant-based ground alternative. You can also use sautéed mushrooms for a hearty texture.

Can I cook the squash in the microwave instead of roasting?

Yes, poke a few holes in the squash and microwave for 5-8 minutes until soft enough to cut. Then microwave the halves face down in a dish with a little water for 7-10 minutes. Roasting adds more flavor, but microwaving works in a pinch.