Description
These Spaghetti Squash “Pizza” Bowls are a low-carb, veggie-packed twist on pizza night — with roasted squash, marinara, mozzarella, and fresh basil all baked to bubbly perfection.
Ingredients
- 2 medium-to-large spaghetti squash (about 5.5 lbs total)
- 4 tsp + 1 tbsp extra-virgin olive oil, divided
- Salt & black pepper, to taste
- 4 garlic cloves, minced or pressed
- 6 oz (6 packed cups) baby spinach
- ⅔ cup (2 oz) grated Parmesan cheese
- 2 cups marinara sauce
- 8 oz (2 cups) grated part-skim mozzarella cheese
- Chopped fresh basil, for garnish
- Pinch red pepper flakes, optional
Instructions
- Preheat oven to 400°F. Cut squash in half, scoop out seeds, and drizzle with 4 tsp olive oil, salt, and pepper. Roast cut-side down for 40–45 minutes.
- While roasting, heat 1 tbsp olive oil in a skillet, sauté garlic until fragrant, then wilt spinach.
- Let squash cool slightly. Shred inside with a fork, leaving it in the shell. Stir in spinach and 1 tbsp Parmesan per bowl.
- Top each with ½ cup marinara, ½ cup mozzarella, and optional red pepper flakes.
- Broil 3–5 minutes until cheese is golden and bubbly.
- Garnish with basil and serve hot.
Notes
- Prep squash ahead to save time on busy nights.
- Swap in your favorite pizza toppings like sausage or mushrooms.
- Use nutritional yeast for a dairy-free, vegan-friendly version.
- Prep Time: 15 minutes
- Cook Time: 45 minutes