Go Back

Ground Beef Enchilada Spaghetti Squash - A Cozy, Flavor-Packed Dinner

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large spaghetti squash (about 3–4 pounds)
  • 1 tablespoon olive oil
  • 1 pound ground beef (90% lean is ideal)
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 can (10 ounces) red enchilada sauce or about 1 1/4 cups
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (optional but great)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1 cup shredded cheese (Monterey Jack, cheddar, or a Mexican blend)
  • 1/4 cup chopped fresh cilantro (optional, for garnish)
  • 1 avocado, sliced (optional)
  • Sour cream or Greek yogurt, for serving (optional)
  • Lime wedges, for serving

Method
 

  1. Preheat the oven. Set it to 400°F (200°C). Line a baking sheet with parchment for easier cleanup.
  2. Prep the squash. Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds. Drizzle the cut sides with olive oil, then sprinkle with a pinch of salt and pepper.
  3. Roast until tender. Place the squash cut-side down on the baking sheet. Roast for 35–45 minutes, until a fork easily slides into the flesh and the edges are just golden.
  4. Cook the beef mixture. While the squash roasts, heat a large skillet over medium heat. Add the ground beef and cook, breaking it up, until no longer pink, about 5–6 minutes. Drain excess fat if needed.
  5. Add aromatics and peppers. Stir in the diced onion, bell pepper, and garlic. Cook until softened and fragrant, 3–4 minutes.
  6. Season and sauce. Add chili powder, cumin, smoked paprika, salt, and black pepper. Stir to coat. Pour in the enchilada sauce and simmer for 3–5 minutes to thicken slightly and meld flavors. Taste and adjust seasoning.
  7. Shred the squash. When the squash is cool enough to handle, flip it over and use a fork to pull the strands into “spaghetti.” Leave the strands in the shells to use them as bowls, or transfer to a baking dish if you prefer.
  8. Combine and top. Divide the beef mixture evenly between the two squash halves. Gently toss the strands and sauce together in the shells. Sprinkle the shredded cheese over the top.
  9. Broil to melt. Set the oven to broil. Place the squash back in for 2–3 minutes, just until the cheese is melted and bubbling. Keep a close eye to avoid burning.
  10. Garnish and serve. Top with cilantro and avocado if using. Add a dollop of sour cream or Greek yogurt and a squeeze of lime. Serve hot right from the shells.