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    Home > Recipes > Low Carb

    Spaghetti Squash Bowls with Marinara and Italian Sausage

    Published: Oct 25, 2018 · Modified: Apr 4, 2022 · by Jess Smith · Jump to Recipe · 1 Comment · This post may contain affiliate links.

    Spaghetti Squash Bowls
    Spaghetti Squash Bowls
    Spaghetti Squash Bowls
    Spaghetti Squash Bowls
    Spaghetti Squash Bowls
    Spaghetti Squash Bowls with Marinara and Italian Sausage

    Spaghetti Squash Bowls with Marinara and Italian Sausage in a white bowl

    There’s something extra fun about using the spaghetti squash shell as a bowl for serving this saucy, cheesy weeknight meal.

    This week has been all about spaghetti squash here on the blog, and it’s a pretty accurate reflection of what’s actually happening in our kitchen. So much squash!

    cooking sauce in a skillet

    This “recipe” can barely even be called a recipe. It’s a complete shortcut to a dinner that we all love and that has the vegetables built right in. When I’ve been making this, I use Italian sausage and a good quality store-bought marinara to make the sauce. I mix the sauce with spaghetti squash right inside those “bowls” and top the whole thing with melty cheese.

    Fork with Spaghetti Squash Bowls with Marinara and Italian Sausage

    If the spaghetti squash has been cooked ahead of time (in the Instant Pot, slow cooker, oven, or microwave) the whole thing comes together in less than 30 minutes and is a healthy-ish comfort food perfect for cool fall and winter nights.

    Spaghetti Squash Bowls with Marinara and Italian Sausage in white bowls

    How to Make Individual Spaghetti Squash “Bowls”

    Even my choosy 4-year-olds are charmed by the idea of eating out of the actual squash halves. The key to making individual sized “bowls” is to look for spaghetti squash that are on the smaller side - 3 lbs each, at the most. Slice them in half (I prefer to slice them through the narrowest center and then cut off the stem so they will sit upright) and pre-cook them until the spaghetti squash strands are tender.

    using a fork to remove filling from squash

    We’ll be making this one again and again all winter long.

    a fork in a spaghetti squash bowl

    More Keto Friendly Recipes

    • Spaghetti Squash Egg Nests
    • Instant Pot Crispy Pork Carnitas
    • Thai Minced Chicken Salad (Laab / Larb Gai)
    • Crock-pot Rotisserie-Style Chicken
    • One-Pan Italian Turkey Meatballs with Marinara

    Favorite Tools

    • All Clad 5-quart Saute Pan
    • Half Sheet Pan 
    Spaghetti Squash Bowls
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    Spaghetti Squash Bowls with Marinara and Italian Sausage

    There’s something extra fun about using the spaghetti squash shell as a bowl for serving this saucy, cheesy weeknight meal.
    Prep Time15 mins
    Cook Time15 mins
    Total Time30 mins
    Course: Main Dish
    Cuisine: Italian
    Keyword: spaghetti squash
    Servings: 4
    Calories: 453kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $10.00

    Equipment

    • Large Skillet
    • sheet pan

    Ingredients

    • 2 small Spaghetti Squash (look for squash that are between 2.5 and 3 lbs)
    • 1 lb Italian Sausage
    • 1 24 oz jar Marinara Sauce (I use a good quality store-bought version)
    • 6 oz Shredded Mozzarella
    • Chopped fresh herbs, for serving (optional)

    Instructions

    • Slice spaghetti squash in half and cook until the strands are tender (leave the strands in the squash halves). See note below for tips on cooking methods. (Note: This can be done up to 3 days ahead. Store cooked squash in the refrigerator.)
    • Turn on the oven’s broiler.
    • Heat a large skillet with cooking oil over medium heat. Add sausage and cook, breaking it apart as it cooks, until lightly browned, 5 to 6 minutes.
    • Pour marinara sauce over sausage and stir to combine.
    • Place the spaghetti squash halves cut-side up on a sheet pan. Use a fork to pull the spaghetti squash strands from the sides of the squash bowls so they resemble noodles inside each bowl.
    • Divide marinara sauce between the squash bowls and gently stir to combine squash strands and sauce.
    • Top with cheese.
    • Place sheet pan under the broiler until cheese is melted (watch it closely to prevent burning), 2 to 3 minutes.
    • Top with fresh herbs and serve.

    Notes

    For this recipe, the squash can be cooked up to 2 days ahead of time. For instructions on cooking the squash in the Instant Pot, slow cooker, oven, or microwave check out this post.

    Nutrition

    Serving: 1g | Calories: 453kcal | Carbohydrates: 14g | Protein: 24g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 18g | Cholesterol: 65mg | Sodium: 1372mg | Fiber: 2g | Sugar: 1g

    Thanks to my mom saving every Halloween costume from when I was a kid, Molly and Clara have been faux trick-or-treating around the house all week. Fortunately, I don’t think anything will detract from the excitement of the real thing.

    two little girls in halloween costumes

    *This post contains affiliate links*

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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

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