All the flavors of your favorite pasta dish are packed into these stuffed spaghetti squash bowls – a delicious, hearty, gluten-free, and paleo-friendly meal!
So spaghetti is pretty awesome, right?
I mean...the noodles, the meat sauce, the delicious combination of flavors and textures.
It's just goodness all wrapped up right around your fork.
And in yo mouth, am I right?
But, there's a big problem with spaghetti, my friends.
And I think you know the problem, too.
Sigh.
It's the noodles.
They're just a no-go on a clean lifestyle - well...in refined flour form, at least.
Now, you can always use a clean alternative to spaghetti noodles, like the quinoa noodles I used in my Healthy Quinoa Make-Ahead Casserole, and I use spaghetti squash noodles with my Spaghetti With Meat Sauce.
BUT there is another, very cool way to enjoy your spaghetti and still stay on your clean eating lifestyle.
And it's so good!
I am, of course, talking about using spaghetti squash noodles.
I mean, c'mon, it's a squash that's literally named after spaghetti - might as well fulfill it's purpose in life, right?
It’s only right. And the magic doesn’t just end with spaghetti squash noodles, you guys. In this post, I’m going to step it up a notch and show you how to make spaghetti squash bowls!
If you loved my stuffed bell peppers, you're gonna love this recipe!
What Goes into Spaghetti Squash Bowls?
What goes into spaghetti squash bowls? Well, everything you know and love about spaghetti: the ground beef marinara sauce, the juicy tomatoes, and the wonderful herbs, all packed into a roasted spaghetti squash bowl and stuffed with yummy spaghetti squash noodles. So, just like you're used to – minus the pasta!
So, let's go over why you need to get yourself a couple spaghetti squashes and make these stuffed spaghetti squash bowls for dinner tonight:
- they look super awesome
- they taste amazing
- they're gluten-free
- they're low carb (YEP - LOW CARB SPAGHETTI!)
- it's okay - if the last point was all you needed, you can move on
- spice up your spaghetti routine
- because: bowls
- I mean, spaghetti - c'mon, people
- make these now
Alright! I see we're makin' stuffed spaghetti squash bowls tonight! Woot!
Can I make spaghetti squash bowls ahead of time?
The great thing about these spaghetti squash bowls is they look really fancy, but are easy to prepare, making it the perfect recipe for meal prep.
To make ahead of time, you can roast the squash and let cool at room temperature. Then turn the squash into spaghetti squash noodles, and store in an airtight container in the refrigerator for up to 5 days. You can also make the meat sauce and refrigerate in a separate airtight container.
That way, when you’re ready for some spaghetti squash bowl goodness, you can just assemble and stuff them, bake the bowls at 400F for 20-25 minutes, or until warmed through. Easy peasy.
Note: Before you run to the store to pick up the spaghetti squash, I want to let you know which kind to pick. Look for the ones that are smaller and rounder - if it's like a giant softball, but slightly oval --> perfect. Imagine it being a bowl, stop drooling, then buy your spaghetti squash.
Then, make these.
People, I have no more words to give. It's just spaghetti. And it's delicious. And it's friggin' healthy.
And because it's what spaghetti squash was meant to be.
Stuffed Spaghetti Squash Bowls
*This post may contain affiliate links for products I use often and highly recommend.
Ingredients
- 1 tablespoon plus 1 tsp. olive oil, divided
- 1 ½ lbs lean ground beef
- 1 yellow onion, diced
- 1 shallot, diced
- 3 cloves garlic, minced
- 8 cremini mushrooms, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- ½ teaspoon plus ½ tsp. sea salt, divided
- ¼ teaspoon plus ⅛ tsp. ground black pepper, divided
- 4 cups roasted tomato sauce
- 2 small round spaghetti squash
- grated parmesan, for garnish
Instructions
- Preheat oven to 425 degrees F and line a baking sheet with aluminum foil.
- Carefully slice the spaghetti squash in half through the stem. Using a spoon, scrape out the seeds and discard.
- Lightly drizzle olive oil over the cut-side of the spaghetti squash. Then, lightly sprinkle with ½ tsp. sea salt and ¼ tsp. ground black pepper until evenly coated.
- Place the squash, cut side up, on the baking sheet and place into the oven.
- Roast until a fork can easily scrape the spaghetti squash flesh away, approximately 40-45 min.
- Now, remove from oven and allow to cool.
- Once cool, carefully scrape out the spaghetti squash “noodles” from the skin, taking care to keep the outer skin in tact, since this will serve as the bowls.
- Heat remaining tbsp. olive oil in a large skillet over medium-high heat.
- Add the ground beef to the oil and break into crumbles.
- Add the onion, shallot, garlic, and mushrooms, and cook until the meat is well-browned and the onion is tender.
- Add the seasonings (oregano, basil, thyme, remaining salt, and remaining pepper) and the tomato sauce and stir to combine.
- Once the mixture begins to simmer, reduce heat to medium and cover for 15 minutes, stirring occasionally.
- In a large mixing bowl, toss the meat sauce with the spaghetti squash noodles until everything is evenly coated.
- Carefully fill each of the squash cups with the mixture.
- Garnish with parmesan if desired.
Video
Nutrition
This post contains affiliate links for products I use regularly and highly recommend.
Cat
Thank you for sharing your recipes and not making us pay $$$$$ for ideas to get healthier. Your recipes look amazing and I can’t wait to try them.
Nadine
I used all of the recommended ingredients but only two cups of sauce. meat came out absolutely delicious! I cooked the squash facing up but flipped it with 10 minutes remaining because water was pooling in the middle and the bottoms were toasting up, worked like a charm. 40 minutes was perfect for two 2lb squashes. this is my first time working with spaghetti squash and won't be my last, thank you!
Michelle W
My husband and I really enjoyed eating this dish. We thought it was very tasty.
Alexander
Sounds great! Could the squash be microwaved and for how long? Thanks
Susie
Absolutely delicious...thank you!
Can't wait to make and take to our lasting family camping weekend in October in Wisconsin, although we may use ground turkey since one of ours does not eat beef.
Will be so warm and tasty reheated over the fire.
Dustin
This is another great dinner we could prep ahead of time 🙂
Lacey Baier
Yea! It's awesome for meal prep and so yummy!