Spaghetti squash is a popular vegetable alternative to use in pasta dishes. It has a mild squash flavor, low calories and tons of potential for so many different recipes. In making these bowls, I took inspiration from this Buzzfeed Tasty video, but mixed it up a bit with my own healthy preferences. With a large spaghetti squash, you will find that one half will make for a plentiful meal especially once you add in some proteins and other toppings. I also love being able to use the spaghetti squash as its own bowl – cute and less cleanup are a bonus.
- Cut slits into your spaghetti squash and then microwave it for 3-5 minutes. This will help soften up the squash to make it easier to fully cut open. Once the squash has cooled a bit, cut it into half forming two bowls.
- Clean out the seeds really well from the butternut squash. I like to use my melon baller scoop for this as the edges are thinner than a spoon and gets out all the seeds and stringy bits super fast. Give it a try and you’ll see what I mean.
- Drizzle olive oil and salt and pepper all over the two spaghetti squash bowls. Place the squash facedown onto a baking sheet and put in the oven at 190 degrees C/375 degrees F for 40 minutes.
- On a separate cutting board, ct up a couple of chicken breasts into slices and season as desired. Sauté on stovetop until chicken is cooked through. Put aside on separate plate.
- When spaghetti squash is done cooking, take out of oven and turn over. Take a fork and rough up and pull apart the squash strings.
- Pour your preferred pasta sauce onto the spaghetti squash. If you like it saucy, don’t be afraid to use more. Layer the chicken slices equally between both bowls. Add some spinach on top and then sprinkle as much mozzarella cheese on top that you like!
- Put the bowls back in the oven for another 15 minutes at 190 degrees C/375 degrees F. Broil the cheese if you like it a little crunchy.