In a skillet over medium heat, cook beef until no longer pink. Drain and add spaghetti sauce and cook until heated through.
Puncture squash all over with a fork. One at a time, place squash in microwave and heat on high heat for 10 minutes or until squash is soft to the touch. Cut in half lengthwise and scoop out (and discard) seeds with a spoon. Comb through flesh with a fork and place two pats of butter on each half.
Divide the sauce between the squash halves. Top each with 1/2 cup cheese and microwave for 1 minute (optional). Top with fresh parsley and serve immediately!
- Substitute beef with ground turkey or Italian sausage for a different flavor.
- Imagine the possibilities when stuffing your own squash! Typical spaghetti toppings are amazing, but anything could work. Add sausage, mushrooms, tomatoes, green peppers, varying types of cheese and herbs, the options are endless.
- This recipe easily becomes vegetarian by using tomato sauce and omitting the meat. Add chopped veggies such as bell peppers, eggplant, zucchini or carrots to make it chunky and thick.
- Start with some delicious Instant Pot Spaghetti Sauce if you don’t have a jar of sauce available or you’d like to make your own homemade sauce. It's perfect for freezing, too, so you won't waste anything!
Calories: 756kcal | Carbohydrates: 46g | Protein: 38g | Fat: 50g | Saturated Fat: 24g | Cholesterol: 155mg | Sodium: 1653mg | Potassium: 1548mg | Fiber: 10g | Sugar: 22g | Vitamin A: 2488IU | Vitamin C: 29mg | Calcium: 449mg | Iron: 6mg
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