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Spaghetti squash is a remarkable vegetable that has gained popularity in the culinary world, primarily due to its unique ability to mimic the texture of traditional pasta. With its mild flavor and noodle-like strands, it serves as a nutritious and versatile option for those looking to reduce their carbohydrate intake or simply incorporate more vegetables into their meals. Among the myriad of recipes that showcase this delightful ingredient, Mini Spaghetti Squash Parm Bowls stand out as a healthy and satisfying alternative to classic pasta dishes. These bowls not only deliver a comforting, hearty meal but also boast a balance of flavors and textures that appeal to a wide array of dietary preferences, making them an excellent choice for both family dinners and meal prep.

Mini Spaghetti Squash Parm Bowls

Discover the delightful world of Mini Spaghetti Squash Parm Bowls! This healthy alternative to traditional pasta showcases spaghetti squash's unique, noodle-like texture paired with rich marinara sauce and a creamy three-cheese filling. Perfect for family dinners or meal prep, these bowls are low in calories and high in flavor, making them a nutritious option for any meal. Spice up your weeknight dinners with this simple yet satisfying recipe that promises to please everyone at the table!
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Ingredients
  

1 medium spaghetti squash

1 cup marinara sauce (store-bought or homemade)

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon Italian seasoning

1 teaspoon garlic powder

Salt and pepper, to taste

Fresh basil leaves, for garnish

Olive oil, for drizzling

Instructions
 

Preheat Your Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the squash.

    Prepare the Spaghetti Squash:

      - With a sharp knife, carefully slice the spaghetti squash in half lengthwise. Be cautious while cutting to avoid any accidents.

        - Using a spoon, scoop out all the seeds and stringy insides, ensuring the inside is clean.

          - Brush the inner surfaces of each half with a drizzle of olive oil, then season with salt and pepper to your liking.

            Roast the Squash:

              - Place the squash halves cut-side down on a baking sheet lined with parchment paper for easy cleanup.

                - Roast in the preheated oven for approximately 30-40 minutes, or until the flesh feels tender when pierced with a fork and can be easily scraped into spaghetti-like strands.

                  Prepare the Filling:

                    - In a medium-sized mixing bowl, combine the shredded mozzarella, grated Parmesan cheese, marinara sauce, Italian seasoning, garlic powder, and a pinch of salt and pepper. Stir thoroughly until all ingredients are evenly mixed.

                      Assemble the Bowls:

                        - Once the squash is fully roasted, remove it from the oven and use a fork to gently scrape the flesh from the skin to create spaghetti-like strands.

                          - Transfer the scraped strands into a large mixing bowl and combine them with the cheese and sauce mixture, ensuring everything is well-coated.

                            - Spoon the cheesy mixture back into the prepared squash halves, placing them cut-side up on the baking sheet.

                              Bake Again:

                                - Sprinkle any leftover shredded mozzarella over the tops of the filled squash bowls for an extra cheesy finish. Place them back in the oven and bake for an additional 10-15 minutes, monitoring until the cheese is melted, bubbly, and golden brown.

                                  Garnish and Serve:

                                    - After baking, carefully remove the bowls from the oven and allow them to cool for a few minutes.

                                      - Garnish with fresh basil leaves for a pop of color and added flavor before serving. Enjoy your delectable mini spaghetti squash parm bowls!

                                        Prep Time, Total Time, Servings: 15 minutes | 1 hour | 4 servings