Spaghetti Squash Pomodoro

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes


  • 1 Spaghetti Squash
  • 3/4 lb Ground Beef
  • 1/2 cup Spaghetti Sauce
  • 1/2 cup Grape Tomatoes; halved
  • 1/2 cup Peas
  • Mozzarella
  • Salt & Pepper


  1. Slice spaghetti squash in half and scoop out seeds. Lay cut side down in baking pan with water and bake 400 degrees for 30-40 minutes until fork tender. Allow to cool.

  2. While squash is cooling, cook meat fully and drain if greasy.

  3. Scoop the spaghetti squash out and mix in a bowl with meat, sauce, salt and pepper. Split mixture and add back to squash shells. Top with tomatoes, peas and cheese.

  4. Bake 400 degrees for 25-30 minutes uncovered until cheese melts and is bubbling.

Recipe Notes

Spaghetti squash can be cooked and scooped ahead of time. Refrigerate up to five days until ready to cook.