Add a healthy twist to your favorite Italian pasta dish with this Easy Cheesy Stuffed Spaghetti Squash Bowls that’s not only delicious, but also gluten-free and paleo-friendly.
How to Make Easy Cheesy Stuffed Spaghetti Squash Bowls
If you’re trying to limit your carb intake then this recipe for Easy Cheesy Stuffed Spaghetti Squash Bowls is just the ticket.
I’m like most folks: I want to limit carbs, while at the same time eat healthy. But what I don’t want to do is work harder than my recipe.
That’s the inspiration for this recipe for stuffed spaghetti squash. I took my inspiration from my recipe for Shrimp Marinara with Spaghetti Squash but this time around, I used a jarred marinara sauce (although you could make your own) that is chocked full of meaty goodness, along with my favorite: mushrooms.
Together this makes a heart meal that doesn’t feel heavy but is in fact, well-balanced and super delicious.
Low Carb Delicious – If you love the idea of eating a healthy, low carb diet, then you’ll love this top rated Eat Happy cookbook. This all-encompassing cookbook offers over 154 delicious grain-free, gluten-free recipes that are also free of any processed sugars. From meat dishes to sides, to even slow cooker recipes, you’ll find something for every discriminating taste. Eat Happy is also a must for those wanting to lose weight, too.
Star Ingredient: Spaghetti Squash
What takes this recipe to another level is the spaghetti squash. Who would have thought that veggie pasta could be so easy to cook? Certainly not I.
I love the fact that spaghetti squash is economical for what you get—usually two servings per squash. Now in many areas around the country, it might be priced higher or lower depending upon the season, organic versus conventional, as well as the size of your squash (a medium sized spaghetti squash is approximately 4 pounds).
Here in the Midwest, I usually see it priced around $1.49 or so per pound at my local grocery store.
This amazingly simple recipe for Easy Cheesy Stuffed Spaghetti Squash Bowls is low carb, gluten free and paleo-friendly.
What may be difficult part for many folks is slicing the spaghetti squash. Now this can be a bit intimidating, especially if you’ve never done this before.
Here’s a quick and easy video tutorial how to slice one without losing your fingers.
Once you have done this, all you need to do is scoop out the seeds and fill.
Begin by slicing each spaghetti squash in half and seed them. Be sure to check out video tutorial above if you haven’t done so yet.
Place each on a baking sheet, sliced slide up.
Fill each squash “bowl” with meat sauce. Note: It states in the recipe below to allow about a 1/2 inch of space from top of each bowl for cheese.
Since I have my spaghetti squash in a cake pan, as you can see below, I’m not worried about overflow. However, if you use a lower sided baking sheet pan, err on the side of “less is more.”
Top with your favorite cheese. I like mozzarella and parmesan, although you could use a cheddar-parmesan or asiago cheese mix.
Place your stuffed spaghetti squash bowls in a preheated 400 degree F oven for approximately 45 minutes until the cheese has melted and turned a golden brown and the sides of the spaghetti squash are fork-tender.
Remove the baking pan from the oven and allow your stuffed squash to cool for five minutes before eating.
You can eat your meal in the bowl or you can use a fork to pull away the pasta-like strands of the spaghetti squash.
You’ll find that it’s deliciously cheesy and meaty. Enjoy!
For more delicious healthy recipes to serve your friends and family, be sure to check out Wisconsin Homemaker’s Recipe Section, as well as these family favorites:
- Italian Vegetarian Skillet Pasta
- Zuppa Toscana (Potato and Kale Soup)
- Layered Italian Sausage Bake
- Italian Penne Pasta with Meat and Cheese Sauce
- Pasta e Fagioli (Italian Bean Soup)
Easy Cheesy Stuffed Spaghetti Squash Bowls
- 1 tbsp olive oil extra virgin
- 1 lb ground chuck
- 1 cup onion chopped finely
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup bella mushrooms sliced thinly
- 1 tsp Italian spice mix
- 4 cups marinara sauce (I prefer Rao’s—approximately a jar and a half of sauce or 32 oz)
- 2 spaghetti squash halved, seeds removed and discarded
- 2 cups Italian cheese mix shredded
- Salt and Pepper, to taste
- Preheat oven to 400 degrees F.
- Carefully slice lengthwise the spaghetti squash in half either above or below the stem.
- Scoop out the seeds and discard them. Then place halved squash face up on a large, sided baking sheet.
- In a large sauce pan, add olive oil and finely chopped onions and ground beef (chuck) and cook at medium high heat until the meat is cooked through.
- Add mushrooms, Italian spice mix, salt and pepper. Stir well.
- Pour in jarred marinara sauce, stir well, and heat through, approximately 2 minutes.
- Carefully fill each of the squash cups with the mixture using a ladle. Be sure to leave about a 1/2 inch from the top of each spaghetti squash, so you can add your cheese.
- Sprinkle on your cheese mixture and place in the preheated oven.
- Bake for approximately 45 minutes or until the cheese has turned golden brown and the squash is fork-tender.
- Remove and allow to cool for about five minutes before serving.
- Since these are “bowls” you can serve these on a plate, as is, or place in large pasta bowls for ease of eating. Enjoy!