Easy Cheesy Stuffed Spaghetti Squash Bowls

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.

Healthy Dining at It’s Best – Easy Cheesy Stuffed Spaghetti Squash Bowls

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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.

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What takes this recipe to another level is the spaghetti squash. Who would have thought that 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.

To Make:

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 baking pan from the oven and allow 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.

5 from 1 vote

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Easy Cheesy Stuffed Spaghetti Squash Bowls

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.

Course Main Course

Cuisine Italian

Keyword 60-minutes-or-less, gluten free, low carb, paleo, spaghetti squash

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings 4 servings

Calories 674 kcal

Author Deborah L Melian

Ingredients

• 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

Instructions

1. Preheat oven to 400 degrees F.
2. Carefully slice lengthwise the spaghetti squash in half either above or below the stem.
3. Scoop out the seeds and discard them. Then place halved squash face up on a large, sided baking sheet.
4. 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.
5. Add mushrooms, Italian spice mix, salt and pepper. Stir well.
6. Pour in jarred marinara sauce, stir well, and heat through, approximately 2 minutes.
7. 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.
8. Sprinkle on your cheese mixture and place in the preheated oven.
9. Bake for approximately 45 minutes or until the cheese has turned golden brown and the squash is fork-tender.
10. Remove and allow to cool for about five minutes before serving.
11. Since these are “bowls” you can serve these on a plate, as is, or place in large pasta bowls for ease of eating. Enjoy!

Nutrition Facts

Easy Cheesy Stuffed Spaghetti Squash Bowls

Amount Per Serving (1 serving)

Calories 674 Calories from Fat 387

% Daily Value*

Total Fat 43g 66%

Saturated Fat 12g 60%

Cholesterol 91mg 30%

Sodium 268mg 11%

Potassium 975mg 28%

Total Carbohydrates 41g 14%

Dietary Fiber 8g 32%

Sugars 15g

Protein 37g 74%

Vitamin A 11.6%

Vitamin C 15.9%

Calcium 26.3%

Iron 22.3%

* Percent Daily Values are based on a 2000 calorie diet.