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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


  • Large Skillet
  • sheet pan


  • 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)


  • 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.


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.


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