Stuffed Spaghetti Squash Bowls

A Sweet Pea Chef

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!

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.

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!

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.

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.

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!

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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