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Roasting spaghetti squash is crucial to achieving the perfect texture and flavor for your Mini Spaghetti Squash Parm Bowls. Begin by preheating your oven to 400°F (200°C). While the oven heats, carefully slice the spaghetti squash in half lengthwise using a sharp knife. Make sure to scoop out the seeds and stringy pulp from the center with a spoon, creating a hollow cavity that will hold your delicious filling.

Mini Spaghetti Squash Parm Bowls

Discover a delicious and healthy twist on a classic favorite with Mini Spaghetti Squash Parm Bowls. This recipe transforms spaghetti squash into a guilt-free alternative to traditional pasta, offering a satisfying base that pairs beautifully with marinara sauce, melted cheese, and aromatic herbs. Perfect for family dinners or meal prep, these bowls are easy to make, nutritious, and sure to impress. Enjoy comforting Italian flavors while keeping your health goals in mind!
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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 the Oven: Begin by preheating your oven to 400°F (200°C) to prepare for roasting the squash.

    Prepare the Spaghetti Squash:

      - Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Take caution while cutting to ensure a clean split.

        - Using a spoon, scoop out the seeds and the fibrous strands from the center, creating a hollow cavity.

          - Drizzle olive oil inside each half and use a brush or your fingers to evenly coat the surface. Sprinkle with salt and pepper to taste to enhance the flavor.

            Roast the Squash:

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

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

                  Create the Filling:

                    - While the squash is roasting, in a medium bowl, combine the shredded mozzarella, grated Parmesan, marinara sauce, Italian seasoning, garlic powder, and a pinch of salt and pepper.

                      - Stir the mixture thoroughly until all ingredients are well incorporated.

                        Assemble the Bowls:

                          - Once the squash is roasted and cooled slightly, use a fork to carefully scrape the flesh away from the skin, creating strands. Transfer these strands into a large mixing bowl.

                            - Gently fold the cheese and sauce mixture into the spaghetti squash strands, ensuring that everything is evenly coated.

                              - Spoon the filled mixture back into the hollowed-out squash halves, placing them cut-side up on the baking sheet.

                                Bake Again:

                                  - For an added cheesy finish, sprinkle any remaining mozzarella on top of the filled squash bowls. Place them back in the oven and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                                    Garnish and Serve:

                                      - Once baked, carefully remove the squash bowls from the oven and allow them to cool slightly for easier handling.

                                        - Garnish each bowl with fresh basil leaves for a pop of color and flavor before serving. Dive into your delicious mini spaghetti squash parm bowls!

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

                                            Presentation Tips: Serve the bowls on a rustic wooden board, drizzled with a bit of olive oil and scattered extra basil leaves for an inviting look.