Rich, hearty, cheesy, and perfectly low-carb — this recipe feels like comfort food WITHOUT the carbs.
Ingredients (Serves 4)
For the Squash
1 large spaghetti squash
2 tbsp olive oil
Salt & pepper
For the Filling
1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced (or ½ tsp garlic powder)
1 tsp Italian seasoning
½ tsp paprika
Salt & pepper to taste
½ cup cream cheese
½ cup heavy cream (or ¼ cup if you want it thicker)
1 cup shredded mozzarella
¼ cup shredded parmesan (optional)
For the Topping
1–1½ cups shredded mozzarella
Extra parmesan (optional)
Instructions
Roast the Spaghetti Squash
Preheat oven to 400°F (200°C).
Cut squash lengthwise, scoop out seeds.
Drizzle with olive oil, salt & pepper.
Place cut-side down on a baking sheet.
Roast 35–45 minutes, until fork-tender.
Once cool enough, scrape the inside to loosen the “noodles” — but leave them inside the shells.
Make the Beef Filling
In a large skillet, cook ground beef with onion until browned.
Add garlic, Italian seasoning, paprika, salt & pepper.
Lower heat and mix in cream cheese until melted.
Add heavy cream — simmer until creamy and thickened.
Stir in 1 cup mozzarella + parmesan until melted.
Fold in the loosened spaghetti squash strands.
Stuff & Bake
Divide the mixture evenly into the two squash shells.
Top generously with mozzarella (and parmesan if you want extra browning).
Bake 10–15 minutes at 400°F until melted and golden.
Broil the top for 1–2 minutes for a bubbly, browned cheese crust.
