Go Back
Spaghetti squash (Cucurbita pepo) is a unique variety of winter squash that, when cooked, separates into strands that closely resemble spaghetti. This fascinating vegetable is low in calories yet high in essential nutrients, making it a popular choice for those looking to reduce their carbohydrate intake without sacrificing flavor or texture. A one-cup serving of cooked spaghetti squash contains approximately 42 calories and 10 grams of carbohydrates, compared to traditional pasta, which can contain around 200 calories and 42 grams of carbohydrates per cup.

Mini Spaghetti Squash Parm Bowls

Discover a healthy twist on comfort food with mini spaghetti squash parm bowls. This delicious recipe showcases the versatility of spaghetti squash, standing in for traditional pasta while delivering rich flavors and nutrition. Each bowl is packed with vitamins and can be customized to suit your taste. Perfect for families or anyone looking to enjoy a guilt-free meal, these bowls make for a satisfying dish that’s as appealing as it is nutritious. Embrace wholesome ingredients and elevate your mealtime!
Print Recipe Pin Recipe

Ingredients
  

1 medium spaghetti squash

1 cup marinara sauce (store-bought or homemade)

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh basil leaves, for garnish

Olive oil, for drizzling

Instructions
 

Preheat Oven: Preheat your oven to 400°F (200°C).

    Prepare the Spaghetti Squash:

      - Carefully cut the spaghetti squash in half lengthwise.

        - Scoop out the seeds and stringy parts with a spoon.

          - Brush the inside of each half with olive oil, and sprinkle with salt and pepper.

            Roast Squash:

              - Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast for about 30-40 minutes or until the flesh is tender and can be easily scraped with a fork into spaghetti-like strands.

                Make the Filling:

                  - In a medium bowl, combine the shredded mozzarella, grated Parmesan cheese, marinara sauce, Italian seasoning, garlic powder, salt, and pepper. Mix until well combined.

                    Assemble the Bowls:

                      - Once the squash is done roasting, use a fork to gently scrape the flesh away from the skin, creating strands. Place the spaghetti squash strands in a large bowl and mix with the cheese and sauce mixture until well coated.

                        - Return the filled squash bowls to the baking sheet, cut-side up.

                          Bake Again:

                            - Sprinkle any remaining cheese on top of the filled squash bowls. Bake them in the oven for an additional 10-15 minutes, until the cheese is bubbly and golden.

                              Garnish and Serve:

                                - Remove the bowls from the oven and let them cool slightly. Garnish with fresh basil leaves before serving. Enjoy your delicious mini spaghetti squash parm bowls!

                                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings