Baked spaghetti squash bowl with toppings on a black plate

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
Keyword low carb spaghetti, spaghetti squash recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 4
Calories 515 kcal
Author Sophia DeSantis


US Customary - Metric


  1. Preheat oven to 400. 

  2. Cut the ends off of the spaghetti squash and then cut in half widthwise (see post). 

  3. Scrape out seeds, an ice cream scooper makes a great tool for scraping. 

  4. Optional: salt the spaghetti squash pieces to allow some of the moisture to drain out. Wipe down with a paper towel.

  5. Brush with oil or veggie broth and salt (if you didn't salt them already). 

  6. Place on parchment lined cookie sheet. Bake for 30-40 minutes or until skin is soft to the touch.

  7. While the spaghetti squash is baking, make the rest of your toppings if you haven't already.

  8. To make the mushrooms, sauté with oil/broth and salt until all of the liquid has evaporated.

  9. 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. 

  10. Top each spaghetti bowl with toppings of choice.

  11. If you want, you can put them back in the oven and bake for another 5-10 minutes. Enjoy!

Recipe Notes

Nutrition Facts
Low Carb Spaghetti Squash Bowls
Amount Per Serving
Calories 515 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 1g5%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 1005mg42%
Potassium 955mg27%
Carbohydrates 57g19%
Fiber 12g48%
Sugar 17g19%
Protein 15g30%
Vitamin A 670IU13%
Vitamin C 18.2mg22%
Calcium 156mg16%
Iron 4.7mg26%
* Percent Daily Values are based on a 2000 calorie diet.