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.

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 380kcal

Author Sara

Ingredients

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)

Instructions

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 all squash halves and sprinkle with sea salt. Place upside down 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.
Enjoy!

Notes

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.

Nutrition