Vortex Air Fryer Low Carb Spaghetti Squash Bowls – Guilt Free Spaghetti
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:
- 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
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.
- Place the squash boats into a baking dish and bake for 20-25 minutes. I love my Pyrex Easy Grab Glass Bakeware and Food Storage Set
- Remove from the oven, let cool a few minutes and serve.
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!
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.