3 Spaghetti Squash Bowl Recipes

Pasta night needn’t be a thing of the past when you adopt Primal Blueprint eating principles. While there’s a host of packaged paleo and even keto pasta choices out there these days, the simplest, whole food option is the humble spaghetti squash.

Here we’ve taken full advantage by using the remaining shell as a festive bowl once we’ve shredded the “noodles” from the inside. Make yours a totally custom creation with these three delicious Primal recipes.

Italian Spaghetti Squash

Servings: 2

Prep Time: 20 minutes

Cook Time: 75 minutes

Ingredients:

• 1/2 tsp onion powder
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp dried oregano
• 1 tsp dried thyme
• 6 fresh basil leaves
• 1 cup spaghetti squash, cooked and “shredded”
• 1/2 medium red onion, sliced
• 1 green pepper, sliced
• 8 oz ground beef
• 1 1/2 cup Primal Kitchen® Roasted Garlic Marinara Sauce
• 1 cup mozzarella cheese

Instructions:

Slice spaghetti squash and scoop out seeds from inside.

Bake in a dish with a small layer of water for about 40 minutes at 400 F.

Let squash cool and use a fork to separate “noodles.”

Chop bell pepper and red onion into thin slices.

Mix the ground beef with herbs and salt. Make 1-inch meatballs.

Place meatballs and veggies on a parchment lined roasting pan, and cook at 400 degrees Fahrenheit for 15 minutes. (Make sure meatball centers are full cooked.)

Add roasted meat and veggie mixture and warmed marinara to spaghetti squash and combine.

Add sliced strips of basil.

Top with mozzarella cheese and bake for another 10-15 minutes. Enjoy!

Sound (and look) tempting? Here are two more versions for spaghetti squash bowls.

“Cheesy” Spaghetti Squash

Ingredients:

• 1 Tbsp nutritional yeast
• 0.5 Tbsp lemon juice
• 0.25 tsp garlic powder
• 1 cup spaghetti squash, cooked and “shredded”
• 2 tsp olive oil
• 6 oz tempeh, cooked
• 2 cups kale, loosely chopped

Instructions:

Slice spaghetti squash and scoop out seeds from inside.

Bake in a dish with a small layer of water for about 40 minutes at 400 F.

Let squash cool and use a fork to separate “noodles.”

Scoop out the spaghetti squash (keep 1 cup for future meals, and use the remaining).

Heat a skillet over medium heat and add olive oil.

Add tempeh and cook until browned.

Add kale and slightly steam.

Add nutritional yeast, lemon juice, and garlic powder.

Add spaghetti squash and toss gently to combine.

Leftover Spaghetti Squash With Mushrooms

• 1 cup mushrooms, sliced
• ½ cup peppers, sliced
• 2 cups spinach, washed
• 1 cup pre-made spaghetti squash, cooked and “shredded”
• 6 oz chipotle style seitan
• ¼ tsp chili powder

Instructions:

Use leftover spaghetti squash and heat up in microwave.

Slice mushrooms and peppers.

In a skillet, sauté the seitan with peppers, mushroom, spinach and seasonings.

Toss all together and enjoy!

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