“Vegetarians can omit the beef. This is my low carb dream come true. Whenever I am craving a cheesy, ground beef pasta dish this is the one I turn to. This is a version that my husband actually prefers to pasta (yes, I am dumbfounded too)….hope you enjoy!”


  • 1tablespoon olive oil
  • 1onion, chopped
  • 2garlic cloves, chopped
  • 1carrot, shredded
  • 2stalks celery, chopped
  • 1lb minced ground beef
  • 1(24 ounce) can prepared low-carb spaghetti sauce
  • 1teaspoon oregano
  • 1large spaghetti squash
  • 1cup grated cheddar cheese
  • 1⁄4cup freshly grated parmesan cheese
  • salt and pepper


  • Preheat oven to 350 degrees.
  • Heat oil in large pan; cook onion, garlic, carrot and celery, stirring often until onion and celery are clear.
  • Add hamburger and cook until no pink remains.
  • Drain, then add sauce, and oregano and simmer, covered, about 15 mins or until mixture has thickened slightly.
  • While beef mixture is simmering, cut the squash in half and carefully remove the seeds.
  • Be sure to cut around the edge so you don’t cut into the squash itself.
  • Place face down in microwaveable casserole dish, add 1 inch of water and cover.
  • Microwave on high for approx 10 minutes, or until it begins to soften.
  • (Alternately, you can cook the same way in the oven for 30 min).
  • Let cool and carefully remove inside of squash with fork or spoon.
  • It will look a lot like cooked spaghetti and come out in strands.
  • Let squash strands drain well.
  • Stir spaghetti squash into beef mixture, then spoon into an ovenproof dish and sprinkle with cheese.
  • Bake, uncovered, for 15 mins or until browned slightly.
  • Top with parmesan and season with salt and pepper to taste when serving.

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