Spaghetti Squash Bowls
A wonderful bowl of deliciousness! Roasted spaghetti squash filled with hearty marinara sauce, your choice of meat, freshly grated parmesan cheese, and basil ribbons. Low-carb and gluten-free, Enjoy!
Servings: 4
Ingredients
- 2 spaghetti squash
- 2 T. extra virgin olive oil plus more for brushing the squash
- 1 sm. yellow onion diced
- 3 carrots peeled and diced (about 3/4 cup)
- 1 lb. lean ground beef chicken, or turkey
- 3 cloves garlic minced
- 1 T. Italian seasoning
- 1 (15 oz.) jar marinara sauce (I use Raos tomato basil sauce)
- Sea salt to taste
- Freshly ground black pepper to taste
- Freshly grated parmesan cheese to taste
- Basil ribbons for garnish
Instructions
- Assemble and prep all ingredients before you begin.
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and set aside.
- Wash and pat dry the outside of the spaghetti squash. Slice it in half and scoop out the seeds. Place on the prepared baking sheet. (You may have to cut off the stem end to make it stand up properly.)
- Brush the top and inside of the spaghetti squash with olive oil. Season with salt and pepper.
- Bake the squash for 40-45 minutes, until soft and tender.
- Meanwhile, prepare the meat sauce. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add diced onions and carrots, cook for 6-7 minutes stirring occasionally until tender.
- Add the minced garlic, meat of choice, Italian seasoning, and a pinch of salt and pepper to taste. Cook, stirring occasionally until the meat is cooked through and no longer pink. Stir in marinara sauce, cover with a lid, and reduce the heat to low. Simmer for 15 minutes.
- Remove the squash from the oven once done and allow to cool for about 3-5 minutes. Use a fork to gently scrape the insides of each squash to release the stands.
- Top the spaghetti squash bowls with meat sauce. Sprinkle with desired amount of parmesan cheese and garnish with fresh basil. Enjoy!
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