Low Carb Stuffed Spaghetti Squash Bowls: Enjoy Spaghetti Guilt-Free

Carbs and I seem to have a love/hate relationship. While I absolutely love them, I hate the way that they make me feel. That’s why I was super excited to make these Low Carb Stuffed Spaghetti Squash Bowls. Not only can I enjoy the taste of everything that I love about spaghetti, I can eat it without the guilt as well!

The first time I made this recipe, I was a bit skeptical. How in the world can a squash replace the noodles that I’d grown so fond of? Valid question, right? I’ve grown up eating my fair share of spaghetti dinners, so I was a bit hesitant as I started compiling this recipe.

Not only was the recipe super simple to follow, I loved being able to put it all back inside the squash and bake to finish out the recipe. Once that oven timer beeped, I couldn’t wait to dig in!

Ingredients to make Spaghetti Squash Bowls:

How Do You Make Spaghetti Squash Bowls:

  • Slice each spaghetti squash in 1/2, scoop out the seeds and discard.
  • Fill an 8×8 or 9×9 baking dish 1 inch of water. Place 2 spaghetti squash halves rounded side down inside the baking dish.

  • Heat in the microwave for 18 minutes.
  • Repeat this process with the second spaghetti squash.
  • Once the squash is cooked, gently scrape the insides into a large bowl and set aside.

  • Preheat the oven to 350 degrees.
  • Brown the ground beef, diced onion, minced garlic and drain the grease.

  • Combine the 24 oz of low carb marinara sauce with cooked ground beef and set aside.
  • Combine both kinds of cheese with the cooked spaghetti squash. Add salt and pepper.
  • Fill each empty squash shell with the cheese/squash mixture.

  • Top with meat/marinara mixture.
  • Top with extra shredded cheese.

Trust me when I say it did NOT disappoint! Every bite seemed to taste better than the first and I couldn’t wait to dish up a serving to the rest of my family!  It not only was a fun and unique dinner, it was such a hit that these Low Carb Spaghetti Squash Bowls are now a staple meal for our family dinner!

Vortex Air Fryer Low Carb Spaghetti Squash Bowls

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: Microwave
Prep Time: 10 minutes
Cook Time: 45 minutes
Servings: 4
Calories: 742kcal

Equipment

  • Vortex Air Fryer
  • Microwave

Ingredients

  • 1 lb of ground beef
  • 1 small onion diced
  • 2 tsp. minced garlic
  • 24 oz low carb marinara sauce
  • 1 C. shredded mozzarella cheese + extra for topping
  • 1/2 C. shredded Parmesan cheese
  • 2 medium spaghetti squash
  • salt & pepper

Instructions

  • Slice each spaghetti squash in 1/2, scoop out the seeds and discard.
  • Fill an 8x8 or 9x9 baking dish 1 inch of water. Place 2 spaghetti squash halves rounded side down inside the baking dish.
  • Heat in the microwave for 18 minutes.
  • Repeat this process with the second spaghetti squash.
  • Once the squash is cooked, gently scrape the insides into a large bowl and set aside.
  • Preheat your Vortex Air Fryer to 350 degrees.
  • Brown the ground beef, diced onion, minced garlic and drain the grease.
  • Combine the 24 oz of low carb marinara sauce with cooked ground beef and set aside.
  • Combine both cheeses with the cooked spaghetti squash. Add salt and pepper.
  • Fill each empty squash shell with the cheese/squash mixture.
  • Top with meat/marinara mixture.
  • Top with extra shredded cheese.
  • Place the squash boats into a rack and bake for 10 minutes. Depending on the size you may need to do them separately.
  • Remove from the air fryer, let cool a few minutes and serve.

Nutrition

Calories: 742kcal | Carbohydrates: 38g | Protein: 47g | Fat: 46g | Saturated Fat: 22g | Cholesterol: 147mg | Sodium: 1004mg | Potassium: 940mg | Fiber: 8g | Sugar: 15g | Vitamin A: 1210IU | Vitamin C: 12mg | Calcium: 787mg | Iron: 4mg

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