Spaghetti Squash “Pizza” Bowls
Make these easy spaghetti squash pizza bowls tonight! This recipe features marinara, sautéed spinach and cheesy goodness in a spaghetti squash "bowl."
Updated by Kathryne Taylor on September 2, 2024
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!
Spaghetti Squash “Pizza” Bowls
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.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
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.
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!
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!
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.
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!
Give this one a try and let me know what you think! :)
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.
Great! Thank you, for sharing.
YESSSS! Love this pizza-inspired recipe!!
Thank you!!
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!
Hi Pam – Please see notes on my nutritional disclaimer here: https://capital-fly.pro/nutrition-disclaimer/%3C/a%3E%3C/p%3E
Use MyFitnessPal app. It’s free and will convert the whole recipe for you!!
Thanks for the quick reply. Will it also create the label like you included for this recipe? It looks very professional.
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!
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
That sounds like a great way to make it your own, Carolyn. Thanks so much for your review!
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!!
Love when that happens! It’s like the universe just knew. :) Thank you, Elizabeth for your review.
So colourful, seasonal and perfect made of simple ingredients ! Thank you !
You’re welcome! Thanks for your review.
These look incredibly scrumptious. Pinned!!!
Let me know what you think when you try the recipe!
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.
Home run?! Love that! If you would want to leave a star review, that would be wonderful.
This looks so delicious and healthy! Can’t wait to try it.
Lisa
I would love to hear what you think!
A.m.a.z.i.n g! Thank you thank you thank You for the recipe!
You’re very welcome, Kayla!
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!
I’m glad it inspired you, Robyn! I appreciate the comment and review.
Super yummy!!!!! Like another user said, I’ll probably add more spinach next time. Other than that, great!
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.
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!
This is a great one to start with! Definitely check out some of my other squash recipes.
This was so delicious and easy to make! Thank you!
You’re welcome, Patty!
Looks absolutely delicious and guilt free.
Such amazing photos too.
Thank you! Let me know what you think, Sophie.
This was insanely good. I added sliced black olives to it. I can’t wait to make this again!!! Thank you:)
Great addition, Sandra! If you would want to leave a star review since you liked it so much, that would be great.
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!
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!
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!
It is about what you pair with it to make it a complete meal. :) Let me know what you think, Ann!
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!
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.
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!
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.
Yes, for sure! Thanks!
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.
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!
Thanks for commenting, Sharlyn. I appreciate the support and review. :)
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!
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.
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!
I’m not sure why my rating isn’t showing but a definite 5 star review!!
Let me know what you think of the Mediterranean! It’s a good one too. :)
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!!
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
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!
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.
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!
I’m so happy you loved it, Mary! Thank you so much for your star review!
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!
Thank you for your comment and review, Amy! I’m glad you both enjoyed them.
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!
Awesome! I’m so glad to hear that, Sarah.
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!
Thank you, Karen! I’m glad you enjoyed it!
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.
I’m glad you liked it, Sandy!
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.
I’m glad this recipe sparked your interest! Thanks for giving it a shot and for your review.
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.
I’m sorry you felt that way, Ray. You can always spice it up and add additional garlic, vegetables or whatever to your liking.
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.
Great! Thank you, Kristina. I appreciate the review.
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!
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.
Sometimes hunger can get the best of you, Clarissa! I totally get it. Thanks for sharing.
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
Let me know what you think! I appreciate the review ahead of time. :)
Made this tonight. Was super easy and delicious! Thanks for sharing this yummy recipe.
You’re welcome! Thank you for the review, Heather.
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
I’m glad the blog is able to provide some variety, Jo. Thanks so much!
This looks absolutely delicious.. have to try it!
Let me know what you think, Baxter!
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!
Leftovers are really good! You’re welcome, Lori. Enjoy!
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
Thank you, Lea! I’m happy you enjoy the recipes.
Spaghetti squash pizza bowl was very good. Had it for dinner tonight. Thanks!
You’re welcome, Kay!
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!
You’re welcome! Yes, the squash size can vary. But leftovers are great!
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!!
Love it! Thanks for sharing your variation, Megan.
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!
You’re welcome, Claire! Thanks for your comment and review.
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.. !
Wonderful to hear!