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Baked spaghetti squash bowl with toppings on a black plate
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Low Carb Spaghetti Squash Bowls

Getting those extra veggies in with these low carb spaghetti squash bowls loaded with all the things! Customizable and the perfect family meal.
Course Main Course
Cuisine Italian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 515kcal
Author Sophia DeSantis

Ingredients

Instructions

  • Preheat oven to 400. 
  • Cut the ends off of the spaghetti squash and then cut in half widthwise (see post). 
  • Scrape out seeds, an ice cream scooper makes a great tool for scraping. 
  • Optional: salt the spaghetti squash pieces to allow some of the moisture to drain out. Wipe down with a paper towel.
  • Brush with oil or veggie broth and salt (if you didn't salt them already). 
  • Place on parchment lined cookie sheet. Bake for 30-40 minutes or until skin is soft to the touch.
  • While the spaghetti squash is baking, make the rest of your toppings if you haven't already.
  • To make the mushrooms, sauté with oil/broth and salt until all of the liquid has evaporated.
  • Once spaghetti squash is done, take them out of the oven and use a fork to scrape the insides to get the “spaghetti” noodles. Keep the “spaghetti” inside the squash bowl. 
  • Top each spaghetti bowl with toppings of choice.
  • If you want, you can put them back in the oven and bake for another 5-10 minutes. Enjoy!

Notes

  • Make it easy with store bought toppings!
  • Add or take away any other toppings you prefer!
  • Nutrition facts are calculated using everything here (including all homemade options), for exact information calculate with what you use.

Nutrition

Calories: 515kcal | Carbohydrates: 57g | Protein: 15g | Fat: 25g | Saturated Fat: 1g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1005mg | Potassium: 955mg | Fiber: 12g | Sugar: 17g | Vitamin A: 670IU | Vitamin C: 18.2mg | Calcium: 156mg | Iron: 4.7mg