Spaghetti Squash with Broccoli and Ground Beef Recipe
If you’re looking for a hearty, healthy twist on a classic comfort dish, Spaghetti Squash with Broccoli and Ground Beef is about to become your new weeknight favorite. This recipe delivers all the coziness of a pasta dinner with a lighter, veggie-packed approach, featuring tender strands of roasted spaghetti squash, savory ground beef, and vibrant broccoli all brought together with a sprinkle of Parmesan and a dash of Italian herbs. It’s a dish that’s as satisfying as it is nourishing, perfect for anyone craving bold flavors without the carb overload.
Ingredients You’ll Need
One of the best things about this dish is how each ingredient plays a unique role in the final flavor and texture. These simple staples come together for a meal that’s as colorful as it is delicious—let’s break down why you’ll love each component!
- Spaghetti squash: This veggie is the star, creating those signature pasta-like strands that soak up all the flavor.
- Ground beef: Adds rich, savory depth and makes the dish extra satisfying—use lean beef for a lighter touch.
- Olive oil: Helps roast the squash and sauté the aromatics, infusing everything with a subtle richness.
- Onion: Brings sweetness and depth to the base of your sauce, making every bite more flavorful.
- Garlic: Delivers that classic, aromatic kick—don’t skip it!
- Broccoli florets: Add a pop of green color and a delightful crunch, balancing the richness of the beef.
- Salt and black pepper: Essential for bringing out all the flavors in the dish.
- Crushed red pepper flakes (optional): For a bit of heat that wakes up your taste buds.
- Grated Parmesan cheese: Gives a cheesy, nutty finish that ties the whole dish together.
- Italian seasoning: Infuses the dish with classic herbaceous notes—think oregano, basil, and thyme.
- Fresh parsley: The finishing touch for a burst of freshness and color on top.
How to Make Spaghetti Squash with Broccoli and Ground Beef
Step 1: Roast the Spaghetti Squash
Preheat your oven to 400°F. Carefully cut your spaghetti squash in half lengthwise and scoop out the seeds (a sturdy spoon works wonders here). Drizzle the cut sides with a tablespoon of olive oil, then place them cut-side down on a baking sheet. Roast for 35 to 40 minutes, until the flesh is tender and easily pierced with a fork. This step transforms the squash into those magical, pasta-like strands we all love.
Step 2: Sauté the Aromatics
While your squash is roasting, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3 to 4 minutes, stirring occasionally, until it’s soft and fragrant. Toss in the minced garlic and let it cook for another minute. This aromatic base sets the tone for the entire Spaghetti Squash with Broccoli and Ground Beef.
Step 3: Brown the Ground Beef
Add the ground beef directly to your skillet with the onion and garlic. Season it with salt, black pepper, and (if you like a little heat) crushed red pepper flakes. Break up the beef with a spoon as it cooks, until it’s fully browned and cooked through. The beef should be savory and crumbly, ready to mingle with your veggies.
Step 4: Cook the Broccoli
While the beef is browning, steam or blanch your broccoli florets until they’re bright green and just tender—about 3 to 4 minutes does the trick. You want them to keep a bit of crunch, so don’t overcook. Set the broccoli aside until you’re ready to assemble everything.
Step 5: Bring It All Together
Once your spaghetti squash is roasted, use a fork to gently scrape out the strands into a large mixing bowl. Add the cooked ground beef mixture, broccoli, grated Parmesan cheese, and Italian seasoning to the bowl. Toss everything together until the squash is evenly coated and the flavors are beautifully combined. Taste and adjust seasoning if needed—sometimes an extra pinch of salt or cheese is just what it needs!
Step 6: Garnish and Serve
Spoon the Spaghetti Squash with Broccoli and Ground Beef onto plates or into shallow bowls. Top with a generous sprinkle of fresh parsley and, if you’re feeling fancy, a little extra Parmesan or a drizzle of olive oil. Serve warm and enjoy every bite of this comforting, wholesome meal.
How to Serve Spaghetti Squash with Broccoli and Ground Beef
Garnishes
A sprinkle of fresh parsley not only adds a burst of color but also a fresh, herby note that balances the richness of the beef and cheese. For a little extra indulgence, add more grated Parmesan or a drizzle of your favorite olive oil. If you love a bit of heat, a pinch of red pepper flakes right before serving can really wake up the flavors.
Side Dishes
Spaghetti Squash with Broccoli and Ground Beef is a complete meal on its own, but it pairs beautifully with a simple green salad dressed in lemon vinaigrette, or a side of roasted cherry tomatoes for added sweetness and juiciness. Some crusty gluten-free bread can also help soak up all those tasty juices.
Creative Ways to Present
For a fun twist, serve the finished mixture right back in the hollowed-out squash shells for a rustic, impressive presentation. You can also bake the assembled dish with a layer of mozzarella on top for a bubbly, golden finish, or serve it family-style in a big, colorful bowl for a cozy, communal feel.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply transfer the Spaghetti Squash with Broccoli and Ground Beef to an airtight container and refrigerate for up to 4 days. The flavors actually get even better after a day as they meld together, making for a fantastic lunch or quick dinner later in the week.
Freezing
You can freeze this dish for up to 2 months. Cool the mixture completely before portioning it into freezer-safe containers or zip-top bags. When you’re ready to enjoy, thaw overnight in the fridge for best texture and flavor.
Reheating
To reheat, simply warm portions in the microwave or in a skillet over medium heat until heated through. If the mixture seems dry, add a splash of broth or a drizzle of olive oil to revive the texture and keep everything juicy and flavorful.
FAQs
Can I make Spaghetti Squash with Broccoli and Ground Beef dairy-free?
Absolutely! Simply omit the Parmesan cheese or replace it with a dairy-free alternative. Nutritional yeast is a great option for a cheesy flavor without the dairy.
Is this recipe suitable for meal prep?
Yes, Spaghetti Squash with Broccoli and Ground Beef is perfect for meal prep. It keeps well in the fridge and reheats beautifully, making it an excellent choice for healthy lunches or busy weeknight dinners.
Can I swap the ground beef for another protein?
Definitely! Ground turkey, chicken, or even a plant-based ground meat substitute all work wonderfully here. Just follow the same cooking steps and season to taste.
What if I don’t have Italian seasoning?
No worries! You can mix your own with dried basil, oregano, thyme, and a pinch of rosemary. Even just a little garlic powder and parsley will add great flavor.
How do I know when the spaghetti squash is cooked?
The squash is ready when you can easily pierce the flesh with a fork and the strands pull away from the skin with little resistance. It should be tender but not mushy, giving you those perfect spaghetti-like ribbons.
Final Thoughts
If you’re searching for a cozy, nourishing meal that won’t weigh you down, Spaghetti Squash with Broccoli and Ground Beef is a must-try. It’s easy to make, wonderfully adaptable, and full of flavors the whole family will love. Give it a go and discover just how delicious healthy comfort food can be!
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Spaghetti Squash with Broccoli and Ground Beef Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Spaghetti Squash with Broccoli and Ground Beef recipe is a healthy, low-carb alternative to traditional pasta, combining roasted spaghetti squash strands with savory ground beef, tender broccoli florets, and a flavorful blend of garlic, onion, and Parmesan cheese. Perfect for a nutritious dinner that’s rich in protein and fiber, yet gluten-free and easy to prepare.
Ingredients
Main Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional)
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Fresh parsley for garnish
Instructions
- Roast the Spaghetti Squash: Preheat your oven to 400°F (200°C). Slice the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Drizzle each cut side with 1 tablespoon of olive oil. Place the halves cut-side down on a baking sheet and roast for 35 to 40 minutes, or until the flesh is tender and can be easily shredded with a fork.
- Sauté Onion and Garlic: While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Cook the Ground Beef: Add the ground beef to the skillet and season with salt, black pepper, and crushed red pepper flakes if using. Cook, breaking the beef apart with a spoon, until fully browned and cooked through. This usually takes about 6 to 8 minutes.
- Prepare the Broccoli: Meanwhile, steam or blanch the broccoli florets in boiling water for 3 to 4 minutes until they are tender-crisp. Drain and set aside.
- Combine Ingredients: Once the spaghetti squash is done roasting, use a fork to scrape out the strands into a large mixing bowl. Add the cooked ground beef, steamed broccoli, grated Parmesan cheese, and Italian seasoning to the bowl. Toss everything together gently until well combined.
- Garnish and Serve: Garnish the dish with freshly chopped parsley. Serve warm as a satisfying and nutritious main course.
Notes
- For added flavor, drizzle a little extra olive oil over the dish before serving or sprinkle with additional crushed red pepper flakes.
- You can incorporate marinara sauce and shredded mozzarella cheese to transform this dish into a more traditional pasta-style casserole.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American, Low-Carb
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 320
- Sugar: 4g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 75mg
