Loaded Spaghetti Squash Bowls
Ingredients
The squash
-
2
whole
Spaghetti Squash
-
2
tablespoon
Olive Oil
The filling
-
1
whole
Yellow Onion, diced
-
3/4
cup
Carrots, chopped
-
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
-
to taste
Sea Salt
-
to taste
Ground Black Pepper
-
to taste
Freshly Grated Parmesan Cheese
-
to taste
Basil, chopped
Instructions
- Preheat the oven to 400°F.
- Wash the spaghetti squash and slice it in half.
- Line a baking sheet with parchment paper and stand the squash halves on it.
- Brush the tops of the squash with olive oil and sprinkle with sea salt and black pepper.
- Bake for 45 minutes until softened and tender.
- While baking, heat olive oil in a pot over medium heat.
- Add diced carrots and onion, cooking for 6-7 minutes until tender.
- Add mashed garlic, meat, Italian seasoning, and salt; stir until combined.
- Cook until the meat is browned, then pour in the marinara sauce.
- Cover and reduce heat, cooking for an additional 15 minutes.
- Once the squash is done, use a fork to separate the insides into strands.
- Fill each squash with the meat mixture, top with parmesan and basil, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
70mg
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