I am so excited to share my latest recipe with you guys! As y’all likely guessed from my last post, pumpkin season is going strong around here right now. With the arrival of autumn, the farm harvests thousands of pounds of pumpkins and winter squash PER DAY, and I’m in heaven! Every day I’m inspired to try something new with a different variety of gourd. With so many options and ideas, it was tough deciding which one to choose first! Y’all know I love anything pasta related, though, so I grabbed up a couple spaghetti squash and whipped up these spaghetti squash boats stuffed with beefy, tangy, saucy goodness.

spaghetti squash boats with cheese on baking pan

beef and squash on fork in front of spaghetti squash boats

JUST LOOK AT THAT. It’s like a nature-made bowl of healthy pasta and saucy beef topped with ALL THE CHEESE.

Does it really get better than that?

I think not.

Actually, it does get better, though! It’s also a simple and fairly quick recipe, perfect for busy weeknights. The spaghetti squash takes a while to cook, but preparing the beef sauce while the squash cooks helps maximize your cooking time. As always, cutting the squash in half presents the only real challenge. By the end of winter squash season, I’m going to have quite the muscles. That skin is tough!

It’s worth the struggle, however, when it results in these chunky beef & red wine spaghetti squash boats. I just love the idea of a perfectly portioned, healthy “pasta” bowl!

overhead view of two spaghetti squash boats on platter

spaghetti squash boats with cheese on platter

YUM. These will definitely become a regular part of my meal planning. Let me know what you think when you try them out! Stay tuned for more winter squash recipes. 🙂

Spaghetti Squash Boats with Beef & Red Wine Sauce

Satisfy your pasta cravings guilt-free with these tasty spaghetti squash boats! The slight sweetness of the spaghetti squash pairs beautifully with the tang of the chunky beef sauce. Top it all off with cheese for the perfect weeknight dinner!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Course Main Course

Cuisine American

Servings 4

Calories 274 kcal

Ingredients

2 spaghetti squash
2 onions, diced
4 garlic cloves, minced
1 lb ground beef
14.5 oz diced tomatoes
2 tsp dried oregano
1 ½ tbsp fresh basil, chopped
½ cup red wine
Salt and pepper, to taste
Parmesan cheese, shaved or grated

Instructions

Preheat oven to 375 degrees F.
Thoroughly wash the outside of the spaghetti squash to remove any dirt or grime. Using a sharp knife, cut the spaghetti squash in half from top to bottom. Be careful, as the skin is tough and hard to cut!
Drizzle the inside of each spaghetti squash with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet and cook in oven for 30-40 minutes. The squash is done when the inside can be easily pierced with a fork.
While the spaghetti squash is in the oven, drizzle a skillet with olive oil and place over medium-high heat. Add diced onions and garlic and saute until soft, then add ground beef. After the beef is cooked though, add the diced tomatoes, oregano, basil, red wine, salt and pepper. Set to low heat and let simmer.
When spaghetti squash is done, run a fork through the inside to separate the strands. Make a slight well in the center, and divide beef mixture evenly between the four halves. Place the spaghetti squash boats back in the oven for another 5-10 minutes.
Garnish with cheese, and enjoy!

Keyword autumn, healthy, simple, weeknight

4 Comments

Kim Sawyer on October 12, 2019 at 12:44 pm

DELICIOUS! Bursting with flavor while also being a comfort meal!
- Emily Sawyer on October 12, 2019 at 5:32 pm
  
  I’m so glad you enjoyed this recipe! I agree, it’s a wonderful autumn comfort meal. 🙂
Lesley Bramell on October 13, 2019 at 1:21 am

Wow this looks amazing!
- Emily Sawyer on October 13, 2019 at 6:18 pm
  
  Thanks Lesley!