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Savory Spaghetti Squash Bowls 

Savory Spaghetti Squash Bowls 

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Prep Time

10 mins

Cook time

40 mins

Servings

4 people

Savory Spaghetti Squash Bowls are a fantastic and healthy alternative to traditional pasta dishes. The spaghetti squash, when roasted, naturally pulls apart into noodle-like strands, creating a perfect base for a variety of savory fillings. These bowls are a great low-carb, gluten-free option, and they’re incredibly versatile. You can fill them with a range of ingredients from roasted vegetables to meat or even a rich, cheesy sauce.

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Savory Spaghetti Squash Bowls 

By LAURA
Savory Spaghetti Squash Bowls are a fantastic and healthy alternative to traditional pasta dishes. The spaghetti squash, when roasted, naturally pulls apart into noodle-like strands, creating a perfect base for a variety of savory fillings. These bowls are a great low-carb, gluten-free option, and they’re incredibly versatile. You can fill them with a range of ingredients from roasted vegetables to meat or even a rich, cheesy sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 4 people
Calories 250 kcal

Ingredients
  

  • 2 small-to-medium spaghetti squash
  • 1 tbsp + 1 tsp olive oil, divided
  • 1 lb ground beef or sausage
  • 1/2 cup grated Parmesan
  • 1/4 cup sliced basil
  • 1 small sweet onion, chopped
  • 2 garlic cloves, minced
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried parsley
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • Pinch of paprika
  • 1/2 tsp salt
  • 1/4 tsp pepper

Instructions
 

  • Preheat the oven to 400°F. Cut the top and bottom off each spaghetti squash, slice in half, and scoop out the seeds. Lightly brush the inside with olive oil and season with salt and pepper. Place cut side down on a parchment-lined baking sheet, pierce the outer skin multiple times with a fork, and bake for 30-40 minutes.While the squash bakes, heat 1 tbsp of olive oil in a pan over medium-high heat. Sauté the onion and garlic until softened. Add ground beef or sausage, then stir in the herbs and spices. Cook until browned, then stir in tomato sauce and let simmer for 5 minutes.Remove the squash from the oven and allow it to cool slightly. Use a fork to scrape the inside into spaghetti-like strands, forming a well in the center. Fill the well with the meat sauce, top with Parmesan and fresh basil, and serve.
    Enjoy 🤍

Notes

You can customize the filling with your choice of protein or more veggies for extra flavor and nutrition. For added texture, broil the squash for 2–3 minutes at the end to get a crispy top.

Pistachio Chicken Recipe FAQs

Can I use a different nut?

The sweet/salty flavor of the pistachios is what really makes this recipe great. I do not recommend using a different nut. If you want to make homemade chicken nuggets, try this recipe.

How do I know when my chicken is done?

I suggest using an instant read thermometer so you know when the chicken reaches an internal temperature of 160 degrees F and you can be sure they are fully cooked.

Can I double this recipe?

Yes, this recipe is easily doubled or even tripled to serve a crowd.

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