Spaghetti Squash Spaghetti Bowls
These spaghetti squash spaghetti bowls are a fun twist on regular pasta night! They are a great way to increase your veggie intake and they make for a quick, healthy weeknight meal.
If you’ve ever wondered what to do with spaghetti squash, this easy spaghetti squash recipe is for you! Packed with veggies and protein, you can’t go wrong. It’s grain free and dairy free, making it a delicious Paleo and Whole 30 meal (as long as you use sugar-free marinara sauce).
Lots of ways to customize too!
MEAT – you could definitely use ground chicken or ground beef in this recipe.
VEGAN? Skip the meat and sauté or roast up a bunch of veggies to go with the sauce. Mushrooms, asparagus, peppers, carrots…options are endless. I also think some cooked lentils, beans, or chickpeas would be good to add in some plant-based protein.
ROASTED VEGGIES – I kept it simple with roasted broccoli, but you could easily roast any veggies of your choice. Asparagus, mushrooms, and/or carrots would all be great!
Spaghetti Squash Spaghetti Bowls
- 2 spaghetti squash (any size works)
- 3 tsp. extra-virgin olive oil (divided)
- 1 tsp. fine sea salt
- 5 cups small broccoli florets
- 1 lb. ground turkey
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 1 jar marinara sauce with zero added sugars (see notes)
- Preheat oven to 400.
- Prepare the spaghetti squash for roasting. Start by laying each spaghetti squash the long way on a cutting board. Using a very sharp knife (I prefer a chef’s knife), cut the stem off of each squash (cut close to the stem so you are only cutting the very top of the squash off). From there, cut each squash in half lengthwise. I like to start by placing the tip of the knife in the middle of the squash and then pushing the knife into the squash the long way. Eventually the squash will begin to crack (or you'll be lucky and it will cut really nicely for you). Repeat that process until the squash is in 2 halves.Using a spoon, scoop out the seeds and stringy pieces from each squash half.
- Lightly drizzle some extra-virgin olive oil on each half of each squash and sprinkle with sea salt. Place on a baking sheet lined with parchment paper and bake for about 30-40 minutes, or until squash halves can be pierced with a fork through the skin (for more al dente texture, reduce the cooking time).
- After the squash has cooked for about 20 minutes, add the broccoli to the oven. Toss broccoli in 2 tsp. extra-virgin olive oil prior to baking. Roast broccoli for about 15 minutes, or until edges are beginning to brown.
- While the squash is cooking, add the ground turkey, chopped onion, and garlic to a medium sized skillet. Cook over medium heat until turkey is fully cooked. Add marinara sauce and simmer until ready to use.
- Remove squash from oven after they have finished roasting. Turn squash halves over and using a fork, scrape the "squash noodles" from each half.
- Assemble bowls by adding the squash noodles, meat/marinara sauce, and roasted broccoli.
- To keep this recipe Whole 30 and Paleo, I use marinara sauce that does not have any added sugars (plus I don’t like added sugars anyway). You can use marinara sauce with added sugars if you’d like.
- I like to use a commercial baking sheet for baking the squash and broccoli together. This way, only one pan is needed. Simply place the squash halves on one side, and when ready, add the broccoli pieces to the other side.
- I try to time when I add the broccoli so both broccoli and squash are done at the same time, but it doesn’t always work out this way. If needed, remove squash or broccoli from oven before the other one if either are done cooking first.
- You could eat these straight out of the squash halves, or assemble in separate bowls.