Spaghetti Squash "Pizza" Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spaghetti squash roasted and filled with marinara, sautéed spinach, and melted mozzarella and parmesan. This lighter, veggie-forward take on pizza is hearty enough for a main course and tastes indulgent despite being vegetable-based.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 1h
- Sodium
- 1706mg
- Total sugar
- 25g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1429mg
- Calcium
- 780mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1706MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.