Tender spaghetti squash roasted in olive oil and stuffed with savory stewed meat and marinara sauce creates a heavenly combination. These Loaded Spaghetti Squash Bowls bring that perfection to your table and more! Each bowl features roasted spaghetti squash filled with a flavorful homemade mixture that can be customized with your choice of meat or a plant-based alternative. Whether you’re following a low-carb, carnivore, or plant-based lifestyle, this naturally gluten- and dairy-free recipe is packed with bold, satisfying flavors.
INGREDIENTS
- 2 Spaghetti Squash
- 2 tablespoons Olive Oil
- 1 Yellow Onion, diced
- 3 Carrots, chopped (approximately 3/4 cup)
- 1 pound Lean Ground Beef, Chicken, Turkey, or Plant-Based Crumbles
- 3-4 cloves Garlic, mashed
- 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
INSTRUCTIONS
- Prepare the Oven and Squash: Preheat the oven to 400°F. Wash the spaghetti squash, slice it in half lengthwise, and remove the seeds. Line a baking sheet with parchment paper, and place the squash halves cut side up.
- Season and Bake: Brush the squash halves with olive oil, and sprinkle with sea salt and black pepper, if desired. Bake for 45 minutes, or until the squash is soft and tender. Remove from the oven and let cool slightly.
- Make the Filling: While the squash is baking, heat a large pot over medium heat and add the olive oil. Once hot, sauté the diced onion and carrots for 6-7 minutes, until softened. Stir in the mashed garlic, followed by the ground meat or plant-based crumbles, Italian seasoning, and a pinch of sea salt.
- Cook and Simmer: Cook the mixture until the meat is fully cooked (or heated through, if using plant-based crumbles). Stir in the marinara sauce, lower the heat to a simmer, cover, and cook for an additional 15 minutes to allow the flavors to meld.
- Prepare the Squash: Use a fork to scrape the cooked spaghetti squash flesh into strands, being careful to keep the outer shell intact to use as a bowl.
- Assemble the Bowls: Fill each squash half with a generous scoop of the meat sauce. Sprinkle with freshly grated Parmesan cheese and chopped basil, if desired.
- Serve and Store: Serve the loaded spaghetti squash bowls warm. To store leftovers, wrap the squash shells in foil and keep the filling in an airtight container in the refrigerator for up to one week.
Enjoy this wholesome, flavorful dish!
