Tender spaghetti squash baked in olive oil and filled to the brim with stewed meat and marinara sauce is a match made in heaven - and these Loaded Spaghetti Squash Bowls have all of that and more! They're made from whole spaghetti squash filled with a homemade filling that can easily be made with your favorite meat or plant-based alternative. Whether you're low-carb, carnivore, or part of the plant-based crowd, this delicious recipe is naturally gluten and dairy-free, and is sure to pack quite the punch.
Ingredients
- 2 Spaghetti Squash
- 2 Tablespoon Olive Oil
- 1 Yellow Onion diced
- 3 Carrots chopped; this is approximately 3/4 cup
- 1 Pound Lean Ground Beef or Chicken or 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
- To make these spaghetti squash bowls, start by preheating your oven to 400 F.
- Next, wash the spaghetti squash and slice it in half. Line a baking sheet with parchment paper and stand up the spaghetti squash halves on top of it.
- Then, brush the tops of the spaghetti squash halves with olive oil. Sprinkle them with a dash of sea salt and black pepper, if desired.
- Allow the squash to bake for 45 minutes, until it is softened and tender. Once it's done, remove it from the oven and allow it to cool.
- While the squash is baking, prepare the meat sauce filling. Heat a large pot, on the stove, over medium heat and add in the olive oil.
- Wash and dice the carrots and onion and, once the oil is hot, add them to the pot. Stir them and allow them to cook for 6-7 minutes, until the onions and carrots start to cook down. Once they cook down, add in the mashed garlic, followed by the meat of choice, Italian seasoning, and another pinch of sea salt. Stir everything together until it's fully combined.
- Allow the filling to cook until the meat is cooked through (this will vary depending on what type of meat or plant-based alternative you are using). Then, pour in the marinara sauce.
- Then, cover the pot, turn the heat to low, and allow the filling to cook for 15 more minutes.
- While the filling is cooking, use a fork to separate the insides of the spaghetti squash into strands. If you aren't sure how to do this, refer to the video tutorial above!
- Once the insides of the spaghetti squash are separated, add a large spoonful of the meat filling mixture to each spaghetti squash.
- Top each squash with parmesan cheese and chopped basil, if desired. Then, serve and enjoy! To store any leftovers, wrap the empty spaghetti squash in tin foil, and store the meat filling in an airtight container for up to one week.
Calories: 403kcal | Carbohydrates: 42g | Protein: 28g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 192mg | Potassium: 1126mg | Fiber: 10g | Sugar: 17g | Vitamin A: 8245IU | Vitamin C: 16mg | Calcium: 167mg | Iron: 5mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
S
H
A
R
E
H
A
R
E
