Prepare the spaghetti squash using your favorite method—whether it’s roasting, microwaving, or using a slow cooker, be sure to cut them in half and scoop out the seeds after cooking.
Preheat your oven to 350º F. This step is crucial for ensuring the squash gets that nicely baked quality.
Place the cooked spaghetti squash halves on a rimmed baking sheet with the insides facing up. Using a fork, gently shred the flesh inside, leaving about a quarter of an inch around the shell. This ensures stability for your stuffing.
Transfer the shredded spaghetti squash strands to a bowl and set aside. You’ll mix these with your delicious filling later.
In a large skillet over medium heat, cook the ground beef or turkey. Make sure to break it up as it cooks until it’s browned and cooked through.
Once the meat is done, drain any excess fat. Add the garlic, basil, oregano, diced tomatoes, and tomato paste to the skillet. Stir everything together to combine well.
Allow the mixture to simmer until the sauce thickens, which should take about twenty minutes. You’ll want to keep an eye on it and stir occasionally.
Mix the shredded spaghetti squash strands with the meat mixture in a large bowl, ensuring everything is well integrated.
Spoon about half of the meat sauce into each of the spaghetti squash shells, ensuring they are filled completely for maximum flavor.
Place the stuffed spaghetti squash halves back in the oven and bake for about ten to twelve minutes, or until everything is heated through.
Once done, remove from the oven and let them stand for about three to five minutes before serving. This allows the flavors to settle nicely.
