We all love this cheeseburger spaghetti squash! All the best flavors of a cheeseburger are piled high on a roasted spaghetti squash and drizzled with my house sauce. It’s delicious, satisfying and so easy to make!
This is for all of my burger lovers!
This cheeseburger spaghetti squash is filled with my signature cheeseburger beef, lots of melty white cheddar and chopped lettuce and tomatoes. It truly tastes like you’re eating a cheeseburger right out of the squash itself. It’s so filling and satisfying and cozy!
There is something so comforting and nostalgic about the cheeseburger flavor. I adore it! And it might even be odd because I think I find myself liking cheeseburger flavored dishes more than actual cheeseburgers. Riddle me that.
I’ve made salads, tacos, tostadas and even soup.
I love making spaghetti squash because it’s so easy. I find it much easier to make and serve than other varieties of squash. Once the squash is sliced down the middle and the seeds are scraped out, I drizzle the cut side with olive oil, salt and pepper. Then I place it cut-side down on the baking sheet and roast it for about 30 minutes.
The end result comes through with super tender spaghetti-like strands of squash that can be flavored with just about anything!
I do have other ways of sliced the squash, but my family still loves to eat spaghetti squash in boat form. It’s fun and makes the whole experience difference from our other dinners. If the squash are large, I will sometimes even cut half of one in half again and serve them to the kids like that!
Pro tip: use a serrated spoon to scrape the seeds out of the squash. This makes it so easy!
This is how I make it!
While the squash roasts in the oven, I do all of my prep. I brown one pound of ground beef and once it’s almost finished, I add in the ketchup and mustard for that extra cheeseburger-y flavor. If you don’t like mustard, this is just an FYI that you can’t even taste it here. It just adds that classic burger flavor.
I also sprinkle over some grated cheese and let it melt. This is our cheeseburger beef!
Once the squash is finished, I use a fork and pull most of the strands of the squash to the center. This just makes it easier to eat – when you grab a forkful, you have less work to do. It also allows some of the flavors to seep down into the squash.
I top each squash with some of the ground beef and a sprinkling of cheese. There is no right or wrong answer as to how much you use here. You can either divide it evenly into four or six halves of squash or you can pile it on to two halves – as much as you’d like. If you plan on making more than six large squash halves, I would double the recipe for the beef.
Next, I stick the squash back into the oven so everything can melt together. The best part!
I top each squash with some of the ground beef and a sprinkling of cheese. There is no right or wrong answer as to how much you use here. You can either divide it evenly into four or six halves of squash or you can pile it on to two halves – as much as you’d like. If you plan on making more than six large squash halves, I would double the recipe for the beef.
Next, I stick the squash back into the oven so everything can melt together. The best part!
Now for the toppings. I like to use chopped tomatoes, lettuce, pickles and my howsweeteats house sauce for drizzling. That sauce is straight up drinkable and delicious! 🤤
P.S. you can also make pickled onions for topping too!
You can make this however you wish and add other toppings too – like mushrooms and swiss cheese or even bacon. The options are endless. It’s customizable and delish!
Cheeseburger Spaghetti Squash
Cheeseburger Spaghetti Squash
We all love this cheeseburger spaghetti squash! All the best flavors of a cheeseburger are piled high on a roasted spaghetti squash and drizzled with my house sauce. It’s delicious, satisfying and so easy to make!
- 2 spaghetti squash
- olive oil, for drizzling
- kosher salt and pepper
- 1 pound lean ground beef, or turkey
- 3 tablespoons ketchup
- 2 tablespoons yellow mustard
- 3 to 4 tablespoons house sauce, recipe below, plus more for topping
- 8 ounces sharp cheddar cheese, freshly grated
- 1 ½ cups shredded lettuce, for topping
- 1 cup chopped tomatoes, for topping
- pickled onions, for topping
- pickles, for topping
how sweet eats house sauce
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Preheat the oven to 400 degrees F. Slice the spaghetti squash in half lengthwise. Scrape out the seeds. Spray or drizzle the cut side with olive oil and season all over with salt and pepper. Roast the squash cut-side down for 30 minutes, or until tender.
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While the squash roasts, make the beef. Place the beef in a skillet over medium heat. Season all over with salt and pepper. Cook until browned, breaking it apart into small crumbles. Stir in the ketchup and mustard until combined. Turn off the heat and add in a sprinkle of cheese – just an ounce or two. Let the beef cool slightly.
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Use a fork to scrape up the strands of the spaghetti squash. This just loosens it so it’s easier to eat! Top each squash with a few spoonfuls of the ground beef (or as much as you want!) and the shredded cheese. Drizzle with the house sauce.
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Stick the squash back in the oven so the cheese can melt, about 5 to 10 minutes.
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Remove from the oven and top with all the toppings! More house sauce, lettuce, tomato, pickles and pickled onions. YUM.
how sweet eats house sauce
Could eat it every day.
