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Stuffed Spaghetti Squash Bowls Square Recipe Preview Image

Stuffed Spaghetti Squash Bowls

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!

Categories Clean, gluten free, Healthy Recipe
Difficulty Easy
Keyword spaghetti squash bowls, stuffed spaghetti squash, stuffed spaghetti squash recipes
Prep Time 50 minutes
Cook Time 25 minutes
Total Time 1 hour 15 minutes
Servings 4 bowls
Calories 352 kcal
Author Lacey Baier

Ingredients

  • 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

Instructions

  1. Preheat oven to 425 degrees F and line a baking sheet with aluminum foil.
  2. Carefully slice the spaghetti squash in half through the stem. Using a spoon, scrape out the seeds and discard.
  3. 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.
  4. Place the squash, cut side up, on the baking sheet and place into the oven.
  5. Roast until a fork can easily scrape the spaghetti squash flesh away, approximately 40-45 min.
  6. Now, remove from oven and allow to cool.
  7. 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.
  8. Heat remaining tbsp. olive oil in a large skillet over medium-high heat.
  9. Add the ground beef to the oil and break into crumbles.
  10. Add the onion, shallot, garlic, and mushrooms, and cook until the meat is well-browned and the onion is tender.
  11. Add the seasonings (oregano, basil, thyme, remaining salt, and remaining pepper) and the tomato sauce and stir to combine.
  12. Once the mixture begins to simmer, reduce heat to medium and cover for 15 minutes, stirring occasionally.
  13. In a large mixing bowl, toss the meat sauce with the spaghetti squash noodles until everything is evenly coated.
  14. Carefully fill each of the squash cups with the mixture.
  15. Garnish with parmesan if desired.

Recipe Video

Nutrition Facts
Stuffed Spaghetti Squash Bowls
Amount Per Serving (1 bowl)
Calories 352 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 4g20%
Cholesterol 105mg35%
Sodium 1691mg70%
Potassium 1648mg47%
Carbohydrates 19g6%
Fiber 4g16%
Sugar 12g13%
Protein 41g82%
Vitamin A 1060IU21%
Vitamin C 20.4mg25%
Calcium 77mg8%
Iron 7.4mg41%
* Percent Daily Values are based on a 2000 calorie diet.