why make this recipe
Loaded Spaghetti Squash Bowls are a healthy and delicious alternative to traditional pasta dishes. They are packed with nutrients, low in carbs, and provide a good source of fiber. This recipe allows you to enjoy a hearty meal without the heaviness that often comes with pasta. Plus, it’s easy to customize with your favorite ingredients, making it perfect for family dinners or meal prep.
how to make Loaded Spaghetti Squash Bowls
Ingredients
- 2 spaghetti squash
- 2 tablespoons olive oil
- 1 yellow onion (diced)
- 3 carrots (chopped, about 3/4 cup)
- 1 pound lean ground beef (or chicken, turkey, or plant-based crumbles)
- 3-4 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 15-ounce jar marinara sauce
- Sea salt (to taste)
- Ground black pepper (to taste)
- Freshly grated Parmesan cheese (to taste)
- Basil (chopped, to taste)
Directions
- Preheat your oven to 400°F.
- Slice the spaghetti squash in half and place them cut-side up on a baking sheet lined with parchment paper.
- Brush the squash with olive oil and sprinkle with salt and pepper.
- Bake for 45 minutes until tender, then allow them to cool.
- While the squash bakes, prepare the meat sauce filling. Heat olive oil in a pot and cook onions, carrots, and garlic until softened.
- Add the meat and Italian seasoning, cooking until browned. Stir in the marinara sauce and simmer for 15 minutes.
- Use a fork to scrape the squash into strands and fill each half with the meat mixture.
- Top with Parmesan cheese and basil, then serve and enjoy! Leftovers can be stored in the fridge for up to a week.
how to serve Loaded Spaghetti Squash Bowls
Serve the Loaded Spaghetti Squash Bowls hot right out of the oven. They can be garnished with more Parmesan cheese and fresh basil for added flavor. These bowls are great for lunch or dinner and can easily impress guests.
how to store Loaded Spaghetti Squash Bowls
Store any leftovers in an airtight container in the fridge. They will keep well for up to a week. You can reheat them in the microwave or in the oven, making them a convenient meal option for busy days.
tips to make Loaded Spaghetti Squash Bowls
- Ensure the spaghetti squash is cooked until tender to easily scrape out the strands.
- Experiment with different proteins or vegetables, like adding bell peppers or spinach to the meat sauce.
- Use fresh herbs to enhance flavor; a sprinkle of oregano or parsley works great.
variation
You can easily turn this recipe into a vegetarian meal by using plant-based crumbles and adding extra vegetables to the meat sauce. Another variation is to switch the marinara sauce for a creamy Alfredo sauce for a richer flavor.
FAQs
Can I use a different type of squash?
Yes, you can use other squashes like butternut or acorn squash, but the texture will be different.
How do I know when the spaghetti squash is done cooking?
The squash is done when a fork easily pierces the flesh, and it can be scraped into strands.
Can I freeze Loaded Spaghetti Squash Bowls?
Yes, you can freeze the meat mixture separately from the squash. Thaw and reheat before serving.
Loaded Spaghetti Squash Bowls
Ingredients
For the spaghetti squash
- 2 pieces spaghetti squash Choose medium-sized squashes for best results.
- 2 tablespoons olive oil
For the filling
- 1 piece yellow onion (diced)
- 3 pieces carrots (chopped, about 3/4 cup)
- 1 pound lean ground beef (or chicken, turkey, or plant-based crumbles) Can substitute with other proteins.
- 3-4 cloves garlic (minced)
- 1 tablespoon Italian seasoning
- 1 15-ounce jar marinara sauce Can substitute with Alfredo sauce for a variation.
- to taste NaN sea salt
- to taste NaN ground black pepper
- to taste NaN freshly grated Parmesan cheese For topping.
- to taste NaN basil (chopped) For garnish.
Instructions
Preparation
- Preheat your oven to 400°F.
- Slice the spaghetti squash in half and place them cut-side up on a baking sheet lined with parchment paper.
- Brush the squash with olive oil and sprinkle with salt and pepper.
- Bake for 45 minutes until tender, then allow them to cool.
Cooking the Filling
- While the squash bakes, heat olive oil in a pot and cook onions, carrots, and garlic until softened.
- Add the meat and Italian seasoning, cooking until browned.
- Stir in the marinara sauce and simmer for 15 minutes.
Assembly
- Use a fork to scrape the squash into strands and fill each half with the meat mixture.
- Top with Parmesan cheese and basil, then serve and enjoy!