Baked Spaghetti Squash Papoutsakia | Greek Meat Sauce Stuffed Spaghetti Squash Topped With Bechamel

stuffed spaghetti squash

  Ingredients List:

  • 2 spaghetti squash
  • 1/3 cup Greek extra virgin olive oil
  • 1/2 lb. ground beef
  • 1 onion
  • 1 garlic clove
  • 1/2 tsp. ground cinnamon
  • 1 cup crushed tomatoes
  • 1/2 cup water
  • 4 tbsp. all purpose flour
  • 2 cups milk
  • 1/8 tsp. nutmeg
  • 1-1/4 cups grated gruyere cheese
  • Salt & pepper to taste


  1. Pre-heat oven to 400*f/200*c
  2. Half and remove seeds from spaghetti squash
  3. Drizzle with olive oil, season to taste and place cut side down on parchment lined baking sheet
  4. Bake for 45 minutes
  5. In a sauce pan, brown ground beef
  6. Add chopped onion and garlic and saute for 5 minutes
  7. Add cinnamon and cook for 3 more minutes
  8. Add crushed tomatoes and water, stir well and simmer for 15 minutes
  9. Once squash has cooked, take a fork and scrape the squash pulp until spaghetti like strands are formed (see video)
  10. Fill squash with meat sauce and set aside
  11. In another sauce pan, add 4 tbsp. olive oil and 4 tbsp. flour and heat for 3 minutes to form roux
  12. Add milk and stir very frequently with whisk to make a creamy consistency
  13. As bechamel thickens, add nutmeg and continue stirring
  14. Add grated gruyere and stir until cheese has completely melted
  15. Pour over meat sauce on the squash and bake until bechamel is golden and blistered 


Notes & Tips:
  • Makes 4-6 servings
  • Serve with side salad and crusty bread
  • Omit ground beef for vegetarian option
  • Use whisk to stir bechamel 
  • Can be easily frozen
  • Great make-ahead recipe