We all love this cheeseburger spaghetti squash! All the best flavors of a cheeseburger are piled high on a roasted spaghetti squash and finished with a tangy house sauce. It’s comforting, satisfying and simple to make.
This one is for the burger lovers.
This cheeseburger spaghetti squash features seasoned ground beef with ketchup and mustard, plenty of melty sharp cheddar, and classic burger toppings like shredded lettuce and chopped tomatoes. The result tastes like a cheeseburger served in a cozy squash “boat”—hearty, warm and craveable.
Cheeseburger flavors hit a nostalgic spot for many of us. I often prefer cheeseburger-inspired dishes—salads, tacos, tostadas and even soup—because they bring everything I love about a burger without having to use a bun.
Spaghetti squash is an easy vessel for bold flavors. Halve the squash, scoop out the seeds, drizzle the cut sides with olive oil, season with salt and pepper, and roast cut-side down until tender—about 30 minutes. When roasted, the flesh separates into tender, spaghetti-like strands that pair well with savory toppings.
I usually serve the squash in “boat” form because it’s fun and makes dinner feel different. For large squash, slicing a half into two smaller portions is perfect for kids. Pro tip: a serrated spoon makes scraping seeds and strands much easier.
This is how I make it
While the squash roasts, cook one pound of lean ground beef in a skillet over medium heat, seasoning with salt and pepper. Break the meat into small crumbles as it browns. When nearly finished, stir in ketchup and yellow mustard for that unmistakable cheeseburger flavor. If you don’t love mustard, keep in mind it blends in and mainly adds depth rather than a sharp mustard taste.
Remove the skillet from heat and stir in a small handful of grated cheese so the beef is already cheesy and slightly cooled when you assemble.
When the squash is tender, use a fork to rake the strands toward the center of each half—this makes each forkful easier to eat and helps the flavors meld into the squash. Spoon the seasoned beef over each half and top with shredded sharp cheddar. Return the filled squash to the oven for 5–10 minutes so the cheese melts and everything warms through.
Finish each squash with your favorite burger toppings: shredded lettuce, chopped tomatoes, pickles and a generous drizzle of house sauce. I also like pickled onions for a tangy contrast. You can customize endlessly—add mushrooms and Swiss, crispy bacon, or extra cheese. It’s flexible and always delicious.
Cheeseburger Spaghetti Squash
Cheeseburger Spaghetti Squash
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Ingredients
- 2 spaghetti squash
- olive oil, for drizzling
- kosher salt and pepper
- 1 pound lean ground beefor 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
- ½ cup mayonnaise
- 2 tablespoons dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon honey
- 1 tablespoon your favorite BBQ sauce
Instructions
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Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle or spray the cut sides with olive oil and season with salt and pepper. Roast cut-side down on a baking sheet for about 30 minutes, or until the squash is tender.
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While the squash roasts, brown the ground beef in a skillet over medium heat. Season with salt and pepper and break into small crumbles as it cooks. Stir in the ketchup and yellow mustard until combined. Remove from heat and stir in a small sprinkle of cheese.
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Use a fork to loosen the spaghetti-like strands in each squash half. Top each half with spoonfuls of the seasoned beef and a generous amount of shredded cheddar. Drizzle with house sauce.
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Return the filled squash to the oven until the cheese melts, about 5 to 10 minutes.
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Remove from the oven and finish with more house sauce, shredded lettuce, chopped tomatoes, pickles and pickled onions. Serve warm.
how sweet eats house sauce
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Whisk mayonnaise, dijon mustard, yellow mustard, honey and BBQ sauce together until smooth. Make ahead and refrigerate if desired.
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Could eat it every day.