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.
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.
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.
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!
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.
Stuffed Spaghetti Squash Bowls
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.
- 1 tbsp plus 1 tsp. olive oil divided
- 1 1/2 lbs lean ground beef
- 1 yellow onion diced
- 1 shallot diced
- 3 cloves garlic minced
- 8 cremini mushrooms diced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- 1/2 tsp plus 1/2 tsp. sea salt divided
- 1/4 tsp plus 1/8 tsp. ground black pepper divided
- 4 cups tomato sauce
- 2 small round spaghetti squash
- grated parmesan for garnish
- 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 1/2 tsp. sea salt and 1/4 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.
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