Skipping the carbs this winter? You’ll never even miss traditional pasta with this amazingly delicious spaghetti squash spaghetti bake recipe from our favorite Mel’s Kitchen Cafe!

Calories per serving 369 | Protein 24 g | Yields 6 serving

For more tips and tricks on this recipe, visit Mel’s website here.


  • 1 pound ground beef or ground turkey, (CAN LEAVE OUT FOR MEATLESS DISH)
  • ½ cup chopped onion
  • 2 cloves garlic, finely minced or 1/2 teaspoon garlic powder
  • 2 tablespoons tomato paste
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ½ teaspoon coarse, kosher salt
  • ¼ teaspoon black pepper
  • 1 (28-ounce) can crushed tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1-2 teaspoons brown sugar or honey
  • 1 tablespoon low-sodium soy sauce
  • 6 cups cooked spaghetti squash, (about 680-708) grams, about 2 small-medium squashes or 1 large drained of any excess liquid/water (see note)
  • 1 to 2 cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese


  1. Preheat the oven to 400 degrees F.
  2. In a large 12-inch nonstick skillet (see note) over medium-high heat, cook the ground meat, onion, garlic, and a pinch of salt and pepper, breaking the meat into small pieces as it cooks, until the meat is not longer pink. Drain any excess grease.
  3. Stir in the tomato paste, basil, oregano, thyme, salt and pepper. Cook over medium-high heat, stirring constantly, for about a minute, until the mixture smells fragrant.
  4. Add the crushed tomatoes, tomato sauce, brown sugar and soy sauce. Stir to combine.
  5. Bring the sauce to a simmer and cook for 5 minutes.
  6. Add the cooked spaghetti squash noodles to the skillet (if it’s big enough; if not, transfer the sauce and spaghetti squash to a baking dish) and toss/stir to evenly combine. Pat the mixture into a somewhat even layer. Sprinkle with the mozzarella and Parmesan cheeses.
  7. Bake for 20 minutes until the cheese and spaghetti are bubbling. Let rest for 10-15 minutes out of the oven before serving (the longer it rests, the less liquidy it will be).

Nutrition Facts
Yields 6 servings
Calories 369
Total Fat 22 g
Saturated Fat 10 g
Total Carbohydrates 21 g
Protein 24 g

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