While browsing the grocery store the other day, I came across a bin of spaghetti squash. I didn’t have an actual recipe planned for the squash and I have only cooked it once or twice before, but I was feeling spontaneous. As we’re waiting in line to pay for our groceries, my boyfriend announces he wants pizza or pasta for dinner, as usual. Then it came to me, Spaghetti Squash Pizza Bowls!
If you don’t know much about spaghetti squash; once cooked, it actually resembles spaghetti noodles, hence the name. After it’s done baking, simply fluff or scrap the inside of the squash to reveal stringy noodle-like threads. It’s actually really incredible. It makes the perfect low-carb substitute for any noodle dish, with added benefits like fiber and vitamins. For this recipe, I love using the squash shells as a bowl. Not only does it looks great, but it’s also the ideal vessel to bake in, plus fewer dishes!
As for the veggies, you can use whatever combination you like on your pizza.
Here are some topping suggestions:
- mushrooms, green pepper, and onions
- roasted red pepper, kale, red onions, and goat cheese
- tomato, olives, and feta
- zucchini, orange pepper, red onion, tomato, and spinach (as pictured)
You could even swap the tomato sauce for fresh pesto or a creamy alfredo sauce if you want. The same goes for the dried herbs, switch them up or use fresh instead. It’s all about personal preference here. Basically, the options for these Spaghetti Squash Pizza Bowls are endless.
However, the one thing I wouldn’t change is the melted mozzarella. The crispy, bubbly, golden top is one of my favorite parts of this dish. It’s what reminds me so much of an actual pizza, yum.
These pizza bowls are so delicious and filling, you wont be missing the pasta or dough.
For some more tasty low-carb options, check out my White Bean Shakshuka with Feta + Fresh Herbs or Sauteed Garlic Greens with Blackened Tofu.
Spaghetti Squash Pizza Bowls
Ingredients
- 1 tbsp olive oil divided
- 1 medium spaghetti squash
- ¼ cup red onion finely diced
- ½ zuchinni finely diced
- 8 cherry tomatoes halved
- ½ orange pepper finely diced
- 1 garlic clove minced
- ⅛ tsp dried basil
- ⅛ tsp dried oregano
- pinch of chili flakes optional
- pinch of salt and pepper
- handful of baby spinach
- 1 cup tomato pasta sauce
- 2 cups mozzarella grated and divided
- 1 tbsp parmesan optional
- 2 tbsp fresh basil optional
Instructions
- Preheat the oven to 400° and line a baking tray with parchament paper.
- Cut the spaghetti squash in half lengthwise and remove the seeds with a spoon.
- Brush the open faces of the squash with ½ tablespoon of olive oil and season with a pinch of salt and pepper.
- Place the squash halves open face down on the parchament lined baking sheet and poke 4 holes into them.
- Bake the squash for 35-45 minutes, until golden and easily peirced with a fork.
- Once the squash is done baking, carefully fluff the insides to make spaghetti-like noodles. Remove as much of the noodles as you can without digging near the skin. Place them in a large bowl and set aside along with the emptied spaghetti squash halves. Leave the oven on.
- Meanwhile, heat a large skillet over medium-high heat with the remaining ½ tablespoon of olive oil.
- Once warmed, add the red onion, zuchinni, red pepper and cherry tomatoes. Cook for about 5 minutes, until the veggies begin to soften.
- Add the garlic, dried herbs, a pinch of salt and pepper and chili flakes, if using. Cook for 2 minutes, until fragrant. Add the spinach and stir constantly until wilted.
- Remove cooked veggies from the skillet and place them into the large bowl with the spaghetti squash noodles. Season with salt and pepper.
- Pour ½ cup of the tomato sauce and 1 cup of the grated mozzarella into the bowl with the noodles and veggies. Stir until well combined.
- Time to assemble the spaghetti squash pizza bowls. Divide the mixture of veggies, sauce and, cheese into each emptied squash half. Top with remaining tomato sauce and cheese.
- Set oven to broil and bake until cheese is browned and bubbling. Be sure to keep an eye on it as it happens pretty quick, about 5-7 minutes.
- Remove the squash bowls from the oven and let them cool. Top with parmesan and fresh basil, if desired. Serve immediately.
