It’s about time. I teased this recipe in my post on how to cook spaghetti squash (the best way), and I’ve been holding it hostage the past few days. Sorry about that!
I’ve always been skeptical about treating spaghetti squash like regular spaghetti. It does go well with marinara sauce, though, especially when it’s stuffed with garlicky sautéed spinach and topped with golden mozzarella.
I came up with this idea when I had a bunch of leftover cooked spaghetti squash. I had spinach in the fridge and marinara in the pantry, so it was meant to be. I wasn’t sure what to call these cheesy babes. Garlicky spinach spaghetti squash boats was a mouthful, so we settled on pizza bowls. Who doesn’t love pizza?
Unlike delivery pizza, these “bowls” offer extra servings of vegetables and greens. The spaghetti squash contains lots of fiber, so this would be an excellent meal to serve the guy who claims that vegetarian dinners never fill him up. Like my brother, but I love him anyway.
The spaghetti squash takes a while to cook in the oven, but the rest is really easy. If you cook the squash in advance, these will come together quickly. Of note: spaghetti squash varies a lot by size. If you can’t find two medium-to-large spaghetti squashes at the store, buy three small.
Feel free to cook some vegetables with the garlic or change up the greens. You could probably get by with less Parmesan and/or mozzarella, if you’re craving a lighter dish. I can see these being a big hit with kids, too. Please let me know how you like them!
PrintSpaghetti Squash “Pizza” Bowls
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings 1x
- Category: Entree
- Method: Baked
- Cuisine: Italian
Make these easy spaghetti squash pizza bowls tonight! This recipe features marinara, sautéed spinach and cheesy goodness in a spaghetti squash “bowl.” Recipe yields 4 bowls.
Ingredients
- 2 medium-to-large spaghetti squash (about 5.5 pounds total), or 3 small
- 4 teaspoons + 1 tablespoon extra-virgin olive oil, divided
- Salt
- Freshly ground black pepper
- 4 medium cloves garlic, pressed or minced
- 6 ounces (6 packed cups) baby spinach
- ⅔ cup (2 ounces) grated Parmesan cheese
- 2 cups marinara sauce (I used store-bought)
- 8 ounces (2 cups) grated part-skim mozzarella cheese
- Chopped fresh basil, for garnish
- Pinch of red pepper flakes, optional
Instructions
- To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.
- Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of each spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Repeat with the other squash.
- Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.
- Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally! Leave the oven on for later.
- Meanwhile, cook the spinach: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the garlic and sauté until fragrant, about 30 seconds to 1 minute. Add the spinach and cook, stirring often, until it’s wilted. Set aside.
- Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Divide the spinach and Parmesan into the spaghetti squash and stir them into the squash. Season to taste with salt. Spread marinara sauce generously over each (feel free to eyeball this) and top with mozzarella.
- Return the squash to the oven and bake for 20 minutes, or until the cheese is spotty brown. Sprinkle with fresh basil and red pepper flakes, if desired, and serve.
Heather
Thank you SO much Kate, your blog changed my life! About 3 years ago I took a bite of a combo sub (a combo wedgie actually) and immediately had to spit it out, I just did not want the meat in my mouth. I pulled off the meat and ate the dough, cheese, lettuce, and mayo. I figured it was just a mood and I would eat the leftovers tomorrow. I was always a little fussy about meat but never even thought of giving it up entirely. But, the “mood” did not pass and after being a “closet vegetarian” for about 6 months I told my fiance I hadn’t been eating meat and the kitty was actually getting most of the meat he thought I was eating LOL. He was disheartened like I knew he would be; he’s not a big vegetable person and my daughter is even worse. I can’t say I was either really and I definitely did not know how to cook vegetarian food, I tried using soy crumbles in place of meat in dishes but it was never really good, I started making 2 of all meals, the bland, soggy, meatless version for me and the version with meat for them :(. We started getting take a lot because cooking was not fun, my food wasn’t good, and after 3 years of not eating it cooking the meat for them grossed me out, I can’t stand the smell of it and I don’t like that they eat it even (I’ve accidentally learned more about eating meat since I stopped eating and honestly I kind of wish I could “un-know” a lot of it, especially because I live with people who do it eat it) Anyway, me not eating meat definitely put a damper on our whole life really, not having happy, inviting meals really took a lot away from our family. I tried recipes from other sites (Allrecipes, Food Network, Real Simple) to name a few and none of them were very good, most were total flops that even I didn’t like. About 2 weeks ago out of desperation I searched Vegetarian Chili and thankfully came across your recipe. Me and my family loved it!!! Full Disclosure: I made two separate pans of the exact same recipe because that’s the norm for dinner; my meatless version and theirs with meat. I followed your recipe to the letter except I added 1 can of corn and 1 can of kidney beans because those are my daughters favorites. During the meal they both said how good the new recipe was and we all 3 ate TWO bowls. To my total amazement neither of them commented on the lack of meat so neither did I. When we were cleaning up after I made sure I was spotted pouring both pans into the same storage container and as expected my daughter said MOM – you mixed them!! that’s when i came clean and told them they were the same recipe and asked if they noticed theirs did not have meat (or meat substitute) and they were both admitted that they hadn’t even noticed it!!! I am still in shock my daughter ate SO many vegetables and loved every bite. The next day I started printing your recipes and I’ve made 1 every other night (every other night because I’ve made enough so we can eat leftovers the following day LOL) and every one of them has been great. I even got a little brazen and made ones that had main ingredients that I’ve never tried before and they were fabulous. I seriously can’t believe how happy your site has made me and my family. It’s been a couple of weeks and I would honestly cry (tears and all) right now if I was told I could not use your site anymore. I’m going to order your cookbook (can’t wait)I never comment on sites but I just had to personally thank you for sharing your awesome recipes. You are an AMAZING chef, you definitely have a gift and I’m so happy you decided to share it. I can’t wait to continue trying your awesome recipes.
Kate
I’m glad to hear my blog has been helpful to you on your journey! I really appreciate the kind words. I wish you continued luck on your new adventure!
Danielle Foley
I just happened to have a spaghetti squash in my house so I was delighted to see this recipe in my inbox today. I gave it a try and was so impressed. It was incredibly delicious and satisfying. It does take a bit of time, but now I have the second half to look forward to at another meal. It’s also a very pretty dish and I can see serving it to a group of similarly health-focused girlfriends!
Kate
Wonderful!! I love that. Thanks so much for sharing, Danielle. If you would like to leave a star review since you liked it so much, that would be great.
Cassie Autumn Tran
Oh I LOVE spaghetti squash. It’s amazing with nutritional yeast! Anyways, I haven’t made anything fancy like boats with them, but I most definitely should!
Kate
Give this one a try and let me know what you think! :)
Ushmana Rai
This Spaghetti squash pizza really lives up to its name as I can add any toppings I want, and the end results look like a pan-seared pizza but healthier! This is a clever dish, Kate! Thanks for sharing.
Kate
Great! Thank you, for sharing.
Gaby Dalkin
YESSSS! Love this pizza-inspired recipe!!
Kate
Thank you!!
Pam
This looks delicious. I teach cooking classes to those seeking to learn healthy and budget friendly recipes. I think this will fit both. Can you tell me what online calculator you use to determine nutrition information? I have been using the USDA’s Supertracker tool but it will be discontinued in June and I’m seeking a replacement. Thanks!
Kate
Hi Pam – Please see notes on my nutritional disclaimer here: https://cookieandkate.com/nutrition-disclaimer/
Angela
Use MyFitnessPal app. It’s free and will convert the whole recipe for you!!
Pam
Thanks for the quick reply. Will it also create the label like you included for this recipe? It looks very professional.
Kate
I’m using Nutrifox.com (a paid service) now to create the labels and show them on my site. I’m not sure if there’s a free option that makes labels, but you might be able to find them!
Carolyn Swett
Hi Kate,
I made these and they are yummy!
I did cut back on the cheese a bit. My only suggestion would be is to double the spinach. I prefer a higher proportion of greens to squash.
Otherwise, really great and love the left overs!
Best always,
Carolyn
Kate
That sounds like a great way to make it your own, Carolyn. Thanks so much for your review!
Elizabeth
My daughter told me last weekend that she LOVED the spaghetti squash I cooked once, so I bought another one (who knew?). I was literally just trying to figure out what to do with it when, lo and behold, your email with this recipe came through. Kismet. I can attest to the fact that this recipe is a kid-pleaser, even when you have a surprise kid guest! Thank You! And stay warm!!
Kate
Love when that happens! It’s like the universe just knew. :) Thank you, Elizabeth for your review.
2pots2cook
So colourful, seasonal and perfect made of simple ingredients ! Thank you !
Kate
You’re welcome! Thanks for your review.
puja
These look incredibly scrumptious. Pinned!!!
Kate
Let me know what you think when you try the recipe!
Geoff Molinaro
I made this last night for dinner. Followed your wonderful recipe exactly, then mixed in 1/2# sweet italian sausage. It was a home run. Definitely will make the dinner rotation for awhile. Thanks as always.
Kate
Home run?! Love that! If you would want to leave a star review, that would be wonderful.
Lisa Valerie Morgan
This looks so delicious and healthy! Can’t wait to try it.
Lisa
Kate
I would love to hear what you think!
Kayla
A.m.a.z.i.n g! Thank you thank you thank You for the recipe!
Kate
You’re very welcome, Kayla!
Robyn
Absolutely LOVE this recipe! Now that I have made this I can imagine a whole bunch of different “bowls” that I can make using the spaghetti squash as a base. This is such an easy way to make something yummy, creative, pretty, and healthy! Thank you Kate!
Kate
I’m glad it inspired you, Robyn! I appreciate the comment and review.
Amber
Super yummy!!!!! Like another user said, I’ll probably add more spinach next time. Other than that, great!
Kate
Feel free to add more spinach or other veggies. That’s what is great about this one! Lots of options. Thank you, Amber for sharing.
Karen Freeman
Delicious and fun! I had never prepared or eaten spaghetti squash before so it was really cool to pull apart the “spaghetti” after roasting the squash. This was easy to prepare, tasted great, and one half of a squash was definitely filling. Thank you, not only for another terrific recipe, but for encouraging me to try a new food!
Kate
This is a great one to start with! Definitely check out some of my other squash recipes.
Patty Spurzem
This was so delicious and easy to make! Thank you!
Kate
You’re welcome, Patty!
Sophie
Looks absolutely delicious and guilt free.
Such amazing photos too.
Kate
Thank you! Let me know what you think, Sophie.
Sandra
This was insanely good. I added sliced black olives to it. I can’t wait to make this again!!! Thank you:)
Kate
Great addition, Sandra! If you would want to leave a star review since you liked it so much, that would be great.
Danielle
I Made this tonight for dinner and it was soooo good! As my picky two year old son put his first bite in his mouth, I crossed my fingers and hoped he wouldn’t spit it out. He LOVED it and said mmmmmmmmmmmmm! I’m super excited that I have leftovers in the fridge for lunch for us tomorrow! Thank you for the excellent recipe!
Kate
The leftovers are delish as well, Danielle! I’m glad this was a winner with your little one. Thanks for sharing and for the review!
Ann
This looks great… I am a huge spaghetti squash lover! I do have to say though that I recently found out that spaghetti squash is a low fiber vegetable… I was very surprised! I hope I’m wrong!
Kate
It is about what you pair with it to make it a complete meal. :) Let me know what you think, Ann!
Jill
Made almost exactly as written and it was absolutely delicious! I used a combination of cheddar and mozzarella since I was running low on both and a vodka sauce that was in the pantry, but I think it worked really really well. Thank you Kate. I see this being a regular!
Kate
Great!! Thanks for sharing how you made it your own. This is a great one to add to for sure. I appreciate your review and comment.
Beth
Can I ask which brand of marinara you used? They all taste so different, and I’d love a go-to tasty one! Thank you!
Kate
I use a lot of different varieties too! I don’t have a particular one that is a go-to. I do try to buy organic when I can.
Beth
Yes, for sure! Thanks!
Kristen Ross
I use the BJ’s Wellesley Farm brand Marinara sauce – its only 5 ingredients and lower in sugar than many brand. Super tasty – although I know sauce can be like wine and just depends on what you like.
Sharlyn
ABSOLUTELY DELICIOUS!!! Easy to make and great leftovers. So happy I found Cookie & Kate, and look forward to receiving my “Love Real Food” cookbook. Thank you Kate!
Kate
Thanks for commenting, Sharlyn. I appreciate the support and review. :)
Eleanor
Hi Kate,
This is the third recipe of yours that I’ve tried and they have all been really good! But I have to say, this one I just LOVED! You are so right on the best way to cook spaghetti squash; it was perfect. And the combination of spinach, marinara and cheese was totally inspired…my husband said “this should be our new date night special!” (Note, this would replace a weekly “tasty but guilt ridden” pizza.) I agree, it was all so quick, easy, nutritious and most importantly, completely delish!
Kate
Thanks for giving some recipes a try! This one is simple, but oh so very good. Thanks for sharing! If you would want to leave a star review since you liked it so much, that would be great.
Sharla
I just made this for supper tonight and I have never been so excited for a leftover lunch before. I made this as written and it was so delicious. Spaghetti squash is going to be a winter staple from here on out. Looking forward to trying the Mediterranean one next. Thanks for another fabulous recipe!
Sharla
I’m not sure why my rating isn’t showing but a definite 5 star review!!
Kate
Let me know what you think of the Mediterranean! It’s a good one too. :)
Kristen Ross
This was AWESOME!! What a great idea to make bowls out of the spaghetti squash. I thought this was actually a SUPER easy recipe. My squash got a little runny, didn’t change the flavor at all though just wondering if there is a trick I’m missing. Overall, winner winner veggie dinner!!
Delight Tabrsh
Baked the spaghetti squash on my prep day and last night prepared this recipe. I cannot express how much we loved it. My husband doesn’t usually like any sort of squash, yet he requested any leftovers for tonight! Me, too. Easy to prepare and so very delicious. Looking forward to dinner tonight. Delight/CA
Suzy
We really enjoyed this!! Although next time I will try to look for the smallest squash I can find, because it really filled us up! I reduced the cheese amount because we try to go plant-based as much as possible, but subbing in some vegan “Italian sausage” could be very good! The flavors were great and it was really quite easy to make. A bit time consuming, but hands-on time was very little actually. Thank you!
Thera
This was great! I couldn’t find spaghetti squash (we live in northernmost Europe) so I substituted butternut squash. Of course it was quite a different base flavor from the spaghetti squash, but it still worked brilliantly, and the kids ate it right up. I loved how simple quick this was, aside from the non-active time baking the squash, and how easy it was to make vegetables the bulk of the meal.
Mary
Love, love, love this recipe! I’ve never made spaghetti squash before, and I’m usually a bit frightened of squash because it has the potential to be bland and mushy – but it’s in season and there are heaps and piles of it at my local grocery store, so I figured it might be okay to try. My first time through with this recipe, I whipped up some homemade spaghetti sauce and just used that and cheese, and it was delicious!
Tonight I made it again and added in some red onions and diced sweet potatoes I had pan seared with (lots of) balsamic vinegar a few days ago – I can’t get enough of the bold flavors of balsamic and tomato sauce together, and those veggies are plenty caramelized – a trick I learned from you!. I’m eating a big spaghetti squash bowl with balsamic roasted veggies, tomato sauce, and crispy cheese right now and it is SO delicious! Five big ol’ glittery stars for this recipe – I’m filing it under “Recipes to make when I have guests over and want to show off my cooking skills without making anything too elaborate.” :) Thank you!
Kate
I’m so happy you loved it, Mary! Thank you so much for your star review!
Amy
I wasn’t sure about this recipe but I decided to give it a try and my husband and I really liked it. It was easy to make although it takes a long time because you have to bake the squash first. The squash added a bit of a sweet touch. It was good!
Kate
Thank you for your comment and review, Amy! I’m glad you both enjoyed them.
Sarah
My husband is a spaghetti squash hater and rolled his eyes when he saw me buying it. This recipie converted him! He as he was eating it he said “This is actually really good. You can cook spaghetti squash if you make it like this!” And I’m just realizing now I forgot the red pepper and basil for garnish! I also made this one with my mom but subbed the spinach with mushrooms, peppers and onions and it was equally fantastic. Great job!
Kate
Awesome! I’m so glad to hear that, Sarah.
Karen S
Made this for dinner tonight and we really enjoyed it! Great flavors, easy to make and also is a recipe that can be very versatile regarding ingredients! I did double the spinach, but that was the only change I made. Red pepper flakes zipped it up nicely! Thanks for the great recipe!
Kate
Thank you, Karen! I’m glad you enjoyed it!
SandyJS
I really liked this recipe. It was quite filling, too. Of course, the cheese made it. Steve (my SO) wasn’t impressed with it, but I bet that if I added some ground meat to his next time, he’d be a fan.
Took a photo but I’m not sure how to share it with you.
Kate
I’m glad you liked it, Sandy!
Annika
This recipe made me really curious about trying spaghetti squash which I had never eaten before so I decided to give it a shot. It was absolutely delicious! I baked the spaghetti squash earlier in the day so it was actually very quick to put together when it was time to make dinner. The leftovers were equally delicious. A very easy and tasy recipe.
Kate
I’m glad this recipe sparked your interest! Thanks for giving it a shot and for your review.
Ray
I enjoyed the spaghetti squash pizza because I like all the ingredients. But overall it was kinda plain and unexciting. I wouldn’t serve it to my guests and I won’t make it again. No biggy. I have a few recipes like this that I’d never make again also. Lol
BTW, I used the exact recipe. No changes.
Kate
I’m sorry you felt that way, Ray. You can always spice it up and add additional garlic, vegetables or whatever to your liking.
Kristina
Another delicious dish from Cookie + Kate! My husband and I loved these yummy pizza bowls. It was my first time making spaghetti squash and I don’t know why I waited so long! They have a very mild taste and I can see that they will pair well with nearly anything. I already have your spaghetti squash burrito bowls on the menu for next week.
Kate
Great! Thank you, Kristina. I appreciate the review.
Kristina
I have to add that my kids had the leftovers the next day and absolutely loved them as well! Such a huge hit; thanks again, Kate!
Clarissa
So delicious and easy! I was veryyyy hungry so I skipped Step 7 and it was still wonderful. A lovely warm & easy dish for Sunday nights.
Kate
Sometimes hunger can get the best of you, Clarissa! I totally get it. Thanks for sharing.
DIANA KANE
The spaghetti squash seeds are good roasted in the oven with a little olive oil and salt and then used as a topping for salads. I make spaghetti squash often but never thought of the pizza twist, can’t wait to try it..I have been meat/poultry/fish free for 34 years. your recipe’s are great
Kate
Let me know what you think! I appreciate the review ahead of time. :)
Heather
Made this tonight. Was super easy and delicious! Thanks for sharing this yummy recipe.
Kate
You’re welcome! Thank you for the review, Heather.
Jo Low
Hi Kate: dinner at home had become a bit boring with the same rotation of meals every week. I discovered your website and decided to try one of your dinner recipes everyday this week! My family has loved them all! Tasty, nutritious and wonderfully explicit directions. I work at our local food bank and am a garden and wellness educator. I coordinate 3 community gardens and teach folk how to make nutritious food with the produce they grow themselves. I will definitely be sharing these recipes with my gardeners. Thank you, Jo
Kate
I’m glad the blog is able to provide some variety, Jo. Thanks so much!
Baxter
This looks absolutely delicious.. have to try it!
Kate
Let me know what you think, Baxter!
Lori
I was very nervous as this was my first time trying spaghetti squash but this recipe was a home run! It was absolutely delicious and very filling!! I am looking forward to leftovers tomorrow! Thanks so much for sharing!
Kate
Leftovers are really good! You’re welcome, Lori. Enjoy!
Lea R O
I wondering to see people each day more and more become vegetarian…. your recipes are amazing!!!!!
If you put Any… Any animal meat on the table; it will damage the table harmony…
Put veggies and you will feel as you and family and friends will feel on a yard…
When someone brings a animal meat on the table… it looks like something horrible happened in that yard…
Let the animals alone!!!!
How sad is a person look an animal and want to eat it…
thank you all who stop eating meat!!!! (Even fish)!
Thank you
Kate
Thank you, Lea! I’m happy you enjoy the recipes.
Kay
Spaghetti squash pizza bowl was very good. Had it for dinner tonight. Thanks!
Kate
You’re welcome, Kay!
Gabrielle
This recipe was delicious! Followed by the letter, which gave a tasty filling dinner for the first day of fall :) However, I will say that, for 4 people, 2 medium/large squashes yield more leftovers than what we were all able to eat in one night (not that we didn’t try!) Will definitely be making again, but with one squash for 4 servings. Thank you so much for the recipe!
Kate
You’re welcome! Yes, the squash size can vary. But leftovers are great!
Megan
Damn good. I made slits down the long sides of the squash, microwaved them for 4 minutes, cut down the slits, scooped out seeds, added oil and seasoning, then baked for 35 minutes at 400. I added sautéed beyond meat chixckn strips, chao provolone cheese, and vegan Parmesan. Baked it for 15 minutes. We’re obsessed!!
Kate
Love it! Thanks for sharing your variation, Megan.
Claire Van Konynenburg
Made this tonight and loved it! I think it is important to mix in the spinach and parmesan into the squash and taste and season. So tasty, and satisfying but not heavy. Thank you for another great recipe!
Kate
You’re welcome, Claire! Thanks for your comment and review.
Inge Slabbert
Hi there Kate! Inge here from sunny⛅ SA..I fell in ♥️with your recipes.. been trying to change to a healthier lifestyle for a while nowand your recipes have me SupeR amped! A huGe thank you in advance.. !
Kate
Wonderful to hear!
Vicki Bates
Made this for dinner tonight. It was beyond amazing! Thank you!!
Kate
You’re welcome! Thanks for trying it, Vicki.
Holly
Made this for dinner tonight. Oh my, it was so delicious!!! Love it. Thank you for this recipe. Yummy
Kate
You’re welcome, Holly!
JoAnna
Thank you ❣
Kate
You’re welcome, Joanna!
Dana
As a T1 diabetic, I eat a LOT of spaghetti squash because it’s a tasty low carb option. However, it had never occurred to me that I could doctor it up with cheese, sauce, garlic, spinach etc. We tried this tonight and it came out FANTASTICALLY. My husband, who misses lasagna and actual pasta, ate 3 bowls. It’s 5 stars from us!
Kate
Love to hear this was just perfect for you and your family, Dana! Thanks for taking the time to review.
Katrina
Thank you for the low-carb tip! My father was just diagnosed with type two diabetes, and he is not a fan of vegetables, but spaghetti squash is fairly neutral tasting, so I bet he’d eat these (I made them and they’re delicious!).
Francoise
I made this today. Perfect for a cold weather day and great recipe. I love spaghetti squash but have had trouble making it into an appetizing meal. This recipe is very tasty and pretty too! I ran out of mozzarella and just used parmesan instead. It turned out fine.
Thank you for your great recipes, they never disappoint!
Kate
Thank you for sharing, Francoise!
Erika
Made this last night. It was amazing. Served with a spinach salad. It was very filling and satisfying! I want to make it again this coming week and maybe add a few mushrooms and olives. I can see how you could easily personalize it with different veggies, but it was wonderful just following the recipe as written.
Kate
I’m glad you like the personalization of it! Thanks for your review, Erika.
Bee
It was super easy and yummy!
I like that’s it’s a very versatile recipe-thank you for sharing!
Kate
You’re welcome, Bee! Thanks for your review.
Samantha
I just tried this and it was amazing! Another wonderful recipe from C+K! One question on storage though – is it best to store in the skin as is? With plastic wrap or foil? Or should I scoop out the insides and store it in a container that way? Thanks for the suggestions!
Kate
Great to hear, Samantha! It really stores well either way in an air tight container. It depends on your storage and preference.
Christina Spych
I made this tonight and YUM! I’m not a huge spaghetti squash fan, but we’ll be making this again soon. I did use pizza sauce instead of marinara, and it was perfectly thick and comforting.
Kate
Thank you for sharing, Christina! I appreciate the review.
Terri
These are amazing! I made it “as-is” except halved the recipe (cooking for one) and it makes two complete meals for me even halved! So satisfying, yummy and pizza-y :) I made them for my college age daughter on holiday break & she’s in love with them too! I sometimes add sauteed zucchini, mushrooms, red onion along with the parm/spinach/garlic mixture & I use vegan cheese. I have made them with regular cheese & mini turkey meatballs (delish) but I eat 80% plant based and daughters are both vegan so usually I do a vegan version. Now it’s the only way I can eat spaghetti squash!
Kate
That sounds wonderful, Terri! Thanks so much for your comment and review.
Katrina
I made these last night and they were exceptional! I added onion and extra garlic in with the greens, stirred some of the marinara into the squash to bake in the flavor (would skip if short on time), and added a whole can of olives. My partner said they are already one of his favorites! And they look so cute served in the shell “bowl” like that!
Kate
Thanks for sharing, Katrina!
Diane
These are absolutely delicious! Thank you!
Kate
You’re welcome, Diane!
Steph
Delicious recipe!! This is the first time I actually enjoyed spaghetti squash. In step 5 I first cooked up some onion and mushrooms and then added spinach and kale to that to get some extra veggies in
Rachel
I am making this recipe right so far looks amazing…I’m sure it will taste the same…thank u so much :-)
Kate
You’re welcome, Rachel! How did you like it?
Rachel
OMG!!! It was delicious… The entire family loved it…thanks again!!!
BRIEANN
This recipe surprised me- it was so tasty! The sweetness of the squash really worked with the spinach and garlic. And spinach is not a favorite of mine, so this was a great flavor profile to find!
Kate
The combination is really what makes this delicious! I’m happy to hear you enjoyed the combination, Brieann.
Hessel Zwaagstra
Amazing dish, I don’t know why you don’t have a cooking Channel on Youtube or on a network. Your directions are clear, and understandable from the most technical chefs to the most basic chefs. Love your work, can’t wait for your next cookbook to come out (whenever that is)
Kate
I’m glad you think they are helpful, Hessel! Thank you for your review.
CeejfromMinneapolis
Wow, Kate! This was sooo good! Made it for our good friend and finicky husband who thinks spaghetti squash is worthless. Used the extra squash half to load up the remaining 3 halves. Both of them LOVED it! I may have over-cheesed the topping but who’s watching, right? Will definitely make this again! Easy prep, too! Thanks for the recipe! P.S. Love your cookbook, too!
Kate
Wonderful that it was a hit! Over-cheesed, I love that!
Linda Bennett
This dish tasted great and was easy to make, all ingredients at hand. I’ll easily recommend. Thank you for sharing .
Kate
You’re welcome, Linda!
Dianne Starr
I made this tonight for dinner, it was delicious, I ate both halves it was that good. I did make some changes, before I roasted the spaghetti squash I salted, and used pepper and oregano. The flavor was great while I was fluffing the squash. I diced half a yellow onion and a small tomato and added them to the spinach and garlic, I used dried oregano, pink salt, coarse ground pepper and some cayenne pepper. The pizza bowls tasted just like pizza. I am stuffed but I am very pleased with this recipe. Try my additions it really was added flavor
Kate
Thanks for your comment and review, Dianne!
Dianne
I will now follow your posts. I just loved this recipe
Jordan Shay
Is there any chance the squash is supposed to be cooked cut side up? I cooked it cut side down as the recipe says and the squash came out very wet inside and the outside is browned. Maybe spaghetti squash and I just don’t get along?!
Kate
Hey Jordan! I definitely prefer the squash cooked the way you did it—if you cook it cut side up, it’s even more wet inside. The browned (caramelized) edges along the cut side add extra flavor. Your squash might have been particularly high in moisture content. You can try it the other way if you want to compare. :)
yumzen
I usually love corn pizza. I had never tried the different one except for corn. But these squash pizza bowls are looking very very Yummy… I will definitely try it.
Jill
Fantastic! Easy to make and wonderfully delicious. I forgot how good spaghetti squash can be. Definitely going to be a regular dish at my house.
Joan
This is delicious! It’s become a regular menu item in our house. Even if I reduce the amount of cheese to cut some calories, it is flavorful and satisfying. Thank you.
Leslie
Thanks for the inspiration! This is my first experience with spaghetti squash, and I was so happy how the “pizza bowl” turned out. I used one large squash, and I ended up with enough leftover for two more meals. Can’t wait to have leftovers at work tomorrow!
Kate
I’m glad you loved it!
Jillian Brake
The most delicious and healthy recipes I have found! Amazing as usual.
Kate
Thank you, Jillian!
Laura E
Tried this today, as I had a pizza craving. My partner and I LOVED it!! This one is a keeper, to add to our regular weekly menu. I added some olives and pepperoni. I was not expecting the spinach to taste so good. Liquid/water collected at the bottom of my “bowl” as I was eating, which did not detract from the taste at all…but I need to find out how to prevent it next time.
Kate
Wonderful to hear, Laura! Thanks for sharing.
Rhonda Wadsworth
Going to make Spaghetti squash tonight but I’m going to add pepperoni can’t wait hope it’s delicious and my family will love it
Diane
Hi Kate,
Made this for dinner tonight with the addition of sliced sautéed mushrooms & scallions. Wasn’t sure my husband would like it but made it anyway. Well, he loved it! Thank you .
Kate
Sounds like a great combination, Diane!
cheryl
I have been exploring eating more vegetarian dishes. I was intrigued with this one but honestly questioned how the combination would work together. I recently made the spaghetti squash pizza bowls. I used spaghetti sauce instead of marinara sauce. I also roasted the garlic in the oven in tin foil. All I can say, is that this is the best recipe ever! I cannot wait to make it again. It is definitely filling. I really liked this dish!
Susan Spencer
Made this for my lunch today. Very tasty! I used Rao’s Margharita sauce because I had some on the shelf and was about the right quantity. Two observations after preparing this dish. It might be easier to put the “spaghetti “ into a bowl to mix with the spinach and parm, then distribute that among the shells. Second, I used pre-shredded cheese, which never melts as well as cheese you shred yourself.
Good, solid recipe that I will make again. Now, if I could only get my husband to try it!
Kate
I love Rao’s! Thank you for sharing, Susan.
Marcela
I tried this recipe today and I loved it! This was my first experience with spaghetti squash and can’t believe I waited so long to try it, it’s delicious! I’m loving all your recipes, Kate. You and Cookie are the best!
Kate
Thank you for your comment, Marcela! I’m happy you love this and I can’t wait for you to try more recipes!
Nathalie
I have never in my life cooked so many recipes from one blog/cookbook before and have been so consistently impressed – you’ve changed the game for me. This one was unbelievably delicious! Made it for a girls night and was worried it wouldn’t be filling but boy was I wrong. Everyone loved it and felt super satisfied! Thank you for helping me enjoy cooking again, Kate :)
Hollie Ellis
Made this tonight…it was AMAZING! Loved it loved it loved it. Thank you!
Mary
I’ve made this more than once and it’s delicious. Thanks so much for another great recipe. I also love your book, Love Real Food!
Christy
This recipe was fabulous! My 11yo daughter gobbled it up and my husband loved it! I love spaghetti squash and this was a great way to prepare it. I threw some chopped Beyond Hot Sausage in it too and it turned out delicious. Thank you for sharing this!
CJ
I made this tonight with roasted portabello slices since hubby isn’t a spinach fan – DELISH! #1 I love the squash roasted. I had always done it in the microwave and hated how wet it was! #2 My strategy for not cutting my fingers off when halving the whole squash is to microwave it for about 4 min to slightly soften the shell – it is much easier to cut and doesn’t cook the squash!
Evangelia
What a smart way to serve spaghetti squash! I have made this several times and really enjoyed it.
Amber
I made a modified version of this tonight, so good! For the veggie filling I subbed some leftover Rataouille (your recipe!) in place of the spinach mixture.
Love your work, I have been gentely creeping on here for years. I don’t know what I would do without your recipes!
Bizz
Absolutely delicious! It makes it difficult for us to find spinach, but we landed some Power Greens and couldn’t taste the difference. Matter of fact, next time, we may add more! Thank you for sharing your scrumptious recipes. We have had a blast trying them. Love your sweet potato & black bean burgers (and your sweet potato black bean enchiladas for that matter). Tomorrow night, we’ll feast on your Thai red curry. . .
Ellie May
If you’re thinking about making this… DO IT!! My partner isn’t a huge fan of spaghetti squash (I love it any and all ways), but he cannot stop talking about how delicious this is. Seriously, he won’t stop fan-girling long enough to gobble it down at a voracious speed like he usually does with meals. I will absolutely make this again, possibly once every couple of weeks it’s THAT good! Give it a try, you’ll love it too.
Thanks, Kate! I’ve been making your recipes for a long time and need to start commenting to let you know how much I appreciate your hard work! You are a superstar!
Erin
Tried this last night for the first time and loved it! We didn’t have spaghetti squash so we subbed butternut squash and we didn’t have spinach so we used mushrooms & mexican squash and it was really tasty! Now I need a spaghetti squash so I can try for real! Thanks.
Stacy Barton
This is unbelievably delicious!! It’s rare that my husband, 5 year old, and 1 year old will all eat the same thing and they all loved this recipe!! Thank you! I’ll be making this for years to come!
Ashley
This was delicious!! Even my husband who “doesn’t like spaghetti squash” loved it! We will surely be making it again. We have a friend who planted a ton of squash in their garden and it’s currently producing squash through the roof. Thank you for the delicious dinner and more to come. Much appreciated.
Bailie
This recipe was fantastic. Although cutting the squash was almost impossible for me. I still really loved it.
Heather F
I made this without the spinach, but added in pepperoni! So soooo good! It definitely exceeded my expectations! yum!
Carole Wilson
I would just like to say I am 78 years old have never even tried spaghetti squash I just bought one and I’m going to try it this weekend I hope it tastes as good as everyone says thank you
Bizz
One of my favorite C+K recipes; so easy, so healthy. Make sure to cook spaghetti squash long enough (we had one small & one medium squash and the small squash was much better because it had time to caramelize in the oven). I use the NYT Cooking Simple Marinara Sauce recipe (also so easy). So excited fall is here so we can eat this one again & again!
Heather Lemieux
Delicious! Even my picky husband liked it. One small change I made was to add a few anchovies to the olive oil prior to adding the spinach. Will make this again, Thank you
Lisa Pressnell
You are my first “go to” for all of my vegan/vegetarian meals!! Love them all! Great job :)
Kate
I love that, Lisa! Thank you for your review.
Kenneth Smith
This dish was amazing. As a vegan I loved it. Thanks