Spaghetti Squash Bowl-ognese

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‘Tis the season of squash, and if you haven’t yet ventured into the world of spaghetti squash, this recipe is a good place to start – my Spaghetti Squash Bowlognese. This recipe is a low-carb, high protein, vegetable-rich meal that’s perfect for times when you don’t feel like eating pasta, but still want the coziness of a pasta dish.

Spaghetti Squash Bolognese

Dalia Beydoun, MS, RD
'Tis the season of squash, and if you haven't yet ventured into the world of spaghetti squash, this recipe is a good place to start – my Spaghetti Squash Bowlognese. This recipe is a low-carb, high protein, vegetable-rich meal that’s perfect for times when you don’t feel like eating pasta, but still want the coziness of a pasta dish.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Main Course
Cuisine American
Servings 2 people

Ingredients
  

  • 1 spaghetti squash medium sized
  • olive oil spray
  • salt and pepper to taste
  • 24 oz marinara sauce
  • 8-10 chicken meatballs I bought ready made ones, but you could make your own
  • 6 fresh mozzarella cheese slices
  • fresh basil leaves
  • red chili flakes

Instructions
 

Roast the Spaghetti Squash

  • Preheat the oven to 375°F
  • Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Spray the inside of the squash halves with olive oil spray.
  • Season with salt and pepper.
  • Place the squash halves face down on a baking sheet.
  • Roast in the preheated oven for about 45 minutes or until the squash is golden and easily pierced with a fork.
  • Remove from the oven and use a fork to scrape the inside of the squash to loosen the strands.

Prepare the Sauce

  • In a pan, heat the marinara sauce and meatballs. Allow it to simmer for about 20 minutes.

Assemble

  • Spoon some marinara sauce without the meatballs into the spaghetti squash boats.
  • Mix the sauce with the squash strands to distribute it evenly.
  • Season with red chili flakes, salt, and pepper to taste.
  • Top with meatballs.
  • Place sliced mozzarella cheese on top.

Broil and Serve

  • Set the broiler to high.
  • Broil the stuffed squash boats for about 5 minutes or until the cheese is melted and golden.
  • Remove from the oven and top with fresh basil leaves.
  • Serve immediately!

Notes

To make it vegan, you can omit the meatballs or use meatless meatballs, and dairy free mozzarella.
Keyword high protein

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