Spaghetti Squash & Meatball Bowl

Name: Spaghetti Squash & Meatball Bowl
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 1 large spaghetti squash; 1 pound (450 g) ground beef (93% lean); 1 pound (450 g) ground beef (93% lean); 1 large egg; 1 tablespoon (15 g) tomato paste; 1 teaspoon dried oregano; 1 teaspoon dried basil; ½ teaspoon onion powder; 3 tablespoons (45 ml) extra-virgin olive oil; 2 tablespoons (30 ml) fresh lemon juice; 2 cloves garlic, minced; 2 tablespoons (15 g) grated Parmesan cheese; 1 teaspoon Dijon mustard; ½ teaspoon dried thyme; 6 to 8 cups (180 to 240 g) baby spinach; 1 bell pepper (red or yellow), cored and thinly sliced; 1 bell pepper (red or yellow), cored and thinly sliced; 1 bell pepper (red or yellow), cored and thinly sliced; 1 cup (150 g) cherry tomatoes, halved; ½ cup (75 g) black olives, pitted and sliced; ½ cucumber, thinly sliced; 2 tablespoons (8 g) fresh Italian parsley, chopped; Salt and pepper, to taste; Salt and pepper, to taste

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

A unique twist on a classic comfort meal, this low-carb bowl combines roasted spaghetti squash with juicy meatballs and a colorful mix of fresh vegetables for a flavorful and satisfying lunch or dinner.

Ingredients

For the Squash

1 large spaghetti squash
1 tablespoon (15 ml) extra-virgin olive oil

Lunch
Dinner
Gluten-free

Method

Roast the Squash

Preheat the oven to 400°F (200°C). Halve the squash lengthwise, scoop out the seeds, and drizzle with the olive oil. Season with salt and pepper. Place the squash halves, cut-side down, on a baking sheet and