Loaded Spaghetti Squash Bowls

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Imagine digging into a bowl of tender spaghetti squash, baked until it’s golden and loaded with savory stewed meat and marinara sauce. Sounds like a dream, right? Well, that dream becomes a reality with these Loaded Spaghetti Squash Bowls! They’re bursting with flavor and goodness, and the best part? You can customize them with your favorite meat or plant-based alternative. Whether you’re watching your carbs, sticking to a specific diet, or just looking for a delicious meal, these bowls have got you covered. Plus, they’re naturally gluten and dairy-free, so everyone can enjoy them!

These bowls are the ultimate solution for those nights when you’re craving pasta but want something a little lighter. Spaghetti squash is a game-changer—it’s packed with fiber and cooks up into strands that resemble noodles. Sure, it might not taste exactly like pasta, but it’s a tasty, healthy alternative that adds variety to your meals.

Even the kids will love these bowls! They’ll be fascinated by the stringy spaghetti squash and eagerly dive into the filling to get to it. It’s a sneaky way to introduce more veggies into their diet, and who doesn’t love that? Whether you’re a mom dealing with picky eaters or just someone looking for a fun twist on dinner, these bowls are a winner!

Loaded Spaghetti Squash Bowls

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner
Servings 4


  • 2 spaghetti squash
  • 2 tablespoons olive oil
  • 1 yellow onion diced
  • 3 carrots chopped (about 3/4 cup)
  • 1 pound lean ground beef chicken, turkey, or plant-based crumbles
  • 3-4 cloves garlic minced
  • 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


  • Preheat your oven to 400°F.
  • Slice the spaghetti squash in half and place them cut-side up on a baking sheet lined with parchment paper.
  • Brush the squash with olive oil and sprinkle with salt and pepper.
  • Bake for 45 minutes until tender, then allow them to cool.
  • While the squash bakes, prepare the meat sauce filling. Heat olive oil in a pot and cook onions, carrots, and garlic until softened.
  • Add the meat and Italian seasoning, cooking until browned. Stir in the marinara sauce and simmer for 15 minutes.
  • Use a fork to scrape the squash into strands and fill each half with the meat mixture.
  • Top with Parmesan cheese and basil, then serve and enjoy! leftovers can be stored in the fridge for up to a week.

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