Last Updated on May 9, 2025 by PorchLightReading
Baked spaghetti squash recipe with tomatoes and garlic. Easy meal idea with ground beef and a creamy white sauce.
Pasta is a pretty normal staple in this house but every now and again, I need a break. So when spaghetti squash comes back in season it becomes a weekly staple until we’ve had our fair share.
Just the other day I asked my youngest what she would like for dinner. “Spaghetti,” she replied. “How about spaghetti squash?” I said. She answered back “I just wrote about this!”
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- Table of Contents: Baked Spaghetti Squash Recipe
- Why You’ll Love This Recipe
- Ingredients
- Step by Step Directions
- Cooking Tips
- Storage Directions
- Jump to Recipe
She then told me how her class had to write a paper about their favorite healthy meals, and she wrote about our spaghetti squash (pasta) dinners. By the end of the story my cheeks hurt from smiling and my heart was completely full.
So here is my baked spaghetti squash recipe with garlic and tomatoes in a creamy white sauce. A healthy favorite that has been approved by my youngest daughter.
BAKED SPAGHETTI SQUASH
If you’re looking for a healthy twist on a classic pasta dish, then this baked spaghetti squash with tomatoes and garlic is the recipe for you. It’s light, flavorful, vibrant, and packed full of comfort foods like ground beef and a creamy white sauce. Best of all it’s versatile, making this recipe easy to adjust to what you already have on hand.
WHY YOU’LL LOVE THIS RECIPE
- Low carb and gluten free: Perfect for those looking for a pasta alternative without sacrificing flavor.
- Simple ingredients: This recipe uses fresh, simple ingredients.
- Versatile: This meal is easy to customize to your liking. Skip the beef or substitute for a different protein. Add fresh spinach or roasted brussels sprouts as a side.
- Leftover friendly: I love a meal with leftovers. They become lunch the next afternoon or dinner the next day! This meal reheats wonderfully, saving us some extra time in the kitchen.
INGREDIENTS
- 1 spaghetti squash
- 2 TBS olive oil
- salt and pepper
- Beef, tomato, & garlic topping
- 1 lb ground beef
- 1 pint cherry or grape tomatoes
- 1 small onion
- 3 cloves garlic
- 1 tsp. Italian seasoning
- salt and pepper to taste
- Creamy White Sauce
- 2 TBS butter
- 2 TBS all-purpose flour
- 1 ½ cups whole milk
- ½ cup Parmesan cheese
- Salt and pepper to taste
DIRECTIONS
Prepare the spaghetti Squash: Preheat oven to 400° F. Slice the spaghetti squash lengthwise and scoop out the seeds. Place in large baking dish and drizzle the cut sides with olive oil. Season with salt and pepper. Roast for 35-45 minutes, cut side up, until insides are tender and easily shredded with a fork.
Beef, tomato, and garlic topping: Heat large pan on medium heat. Add olive oil and diced onions. Cook until soft. Add 3 cloves minced garlic and cook until fragrant. Add ground beef, stirring occasionally. Season with Italian seasoning, salt, and pepper. Once ground beef is almost done, add cherry tomatoes and cook fully. Set aside.
White sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to create a roux. Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until sauce thickens, about 5 minutes. Stir in grated Parmesan cheese, salt, and pepper. Remove from heat and combine beef and sauce mixture.
Assemble the dish: Use a fork to fully shred the baked spaghetti squash strands. Add the beef and tomato white sauce to the cut spaghetti squash and toss gently to combine. Sprinkle with extra Parmesan cheese and broil for 2-3 minutes until melted.
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SPAGHETTI SQUASH COOKING TIPS
If you’re new to cooking spaghetti squash, then it can be a little intimidating. From how large the squash is, to trying to cut this hard vegetable in half! These cooking tips will have you making this dish like a pro.
- Cutting the squash: Spaghetti squash can be a bit tough to cut. To make it easier you can pop it in the microwave for a few minutes. Poke holes all over the squash using a fork and simple place in the microwave for about 3 minutes to soften it enough to cut.
- Season generously: Spaghetti squash is mild, so don’t be shy with the seasonings. You might also notice that I measure garlic with my heart in the photos. Yum yum!
- White sauce consistency: For a thinner sauce, add an extra splash of milk. For a thicker sauce, let it simmer a bit longer.
- Add protein: For this dish we added ground beef but you can also use cooked chicken, shrimp, or even sausage!
Note- Most recipes will have you bake the spaghetti squash cut side down, for this recipe I’ve cooked it cut side up. I find it a bit easier to shred the strands this way, instead of having to flip the large squash after baking. This way after it comes out of the oven it’s ready for me to shred and add the white sauce immediately. Using the squash as a sort of bowl for presentation.
STORAGE DIRECTIONS
Scoop leftovers from the squash “bowl” and store in an airtight container for up to 3 days in the refrigerator. To reheat, pop in the microwave until heated through. Add a splash of milk if the sauce thickens too much in the fridge.
Recipe Card
Baked Spaghetti Squash with Tomatoes and Garlic
Ingredients
- 1 spaghetti squash
- 2 TBS olive oil
- salt and pepper
Beef, Tomato, and Garlic Topping
- 1 lb ground beef
- 1 pint cheery tomatoes
- 1 small onion
- 3 cloves garlic
- 1 tsp. Italian seasoning
- salt and pepper to taste
Creamy White Sauce
- 2 TBS butter
- 2 TBS all-purpose flour
- 1 ½ cups whole milk
- ½ cup Parmesan cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400° F. Slice the spaghetti squash lengthwise and scoop out the seeds. Place in large baking dish and drizzle the cut sides with olive oil.
- Season with salt and pepper. Roast for 35-45 minutes, cut side up, until insides are tender and easily shredded with a fork.
- Heat large pan on medium heat. Add olive oil and diced onions. Cook until soft. Add 3 cloves minced garlic and cook until fragrant.
- Add ground beef, breaking up and stirring occasionally. Season with Italian seasoning, salt, and pepper. Once ground beef is almost done, add cherry tomatoes and cook fully. Set aside.
- In a medium saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to create a roux.
- Gradually whisk in the milk, stirring constantly to avoid lumps. Cook until sauce thickens, about 5 minutes.
- Stir in grated Parmesan cheese, salt, and pepper. Remove from heat and combine beef and sauce mixture.
- Use a fork to fully shred the baked spaghetti squash strands. Add the beef and tomato white sauce to the cut spaghetti squash and toss gently to combine.
- Sprinkle with extra Parmesan cheese and broil for 2-3 minutes until melted. Enjoy!
Notes
Nutrition
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