These spaghetti squash pasta bowls are a lighter way to enjoy a huge serving of pasta without feeling weighed down.
This became my new favorite weeknight dinner. I love a big bowl of pasta, and using spaghetti squash stretches a modest portion of noodles into something much larger and more satisfying. When mixed with pasta, the squash blends in and its flavor is subtle while adding volume and nutrition.
You can serve the sauce over only squash or only noodles, but I prefer a half-and-half mix of spaghetti squash and whole-grain pasta. It feels lighter than a full bowl of pasta while still leaving you happily full—a great option if you want a generous portion without the heaviness. 
For one person I used about 2 ounces of whole-grain pasta (thin spaghetti or angel hair mimics spaghetti squash strands best) plus a generous amount of squash. Two ounces of pasta alone is a small serving, but combined with squash, sauce, and optional broccoli it becomes a filling, balanced meal—I often had leftovers for lunch the next day.
For the bowls shown here I made a spicy Italian chicken sausage tomato sauce, but any favorite pasta sauce will work. I finished the bowls with plenty of freshly grated Parmesan; a spoonful of ricotta would be delicious as an alternative. 
There are two easy ways to cook spaghetti squash. Roast it whole for a slightly longer, hands-off method, or cut it in half and roast cut-side down to speed things up. I was short on time, so I halved the squash with a sharp knife, placed the halves on a parchment-lined baking sheet, drizzled with avocado oil, and seasoned with salt and pepper. 
I roasted the halves face-down so they wouldn’t dry out. 
I roasted the squash at 375°F for about an hour, until the seeds were easy to remove and the strands came away with a fork. 
While the squash roasted, I assembled the sauce, cooked the pasta, and steamed broccoli. To save dishes, I drained the pasta and then quickly steamed the chopped broccoli in the same pot for the last few minutes.
To assemble the bowls: combine a generous portion of spaghetti squash and pasta, add a serving of broccoli if using, spoon over the spicy tomato sausage sauce, and top with a generous sprinkle of Parmesan. The balance of squash, pasta, vegetables, and sauce creates a hearty yet lighter pasta bowl. 
If you try these spaghetti squash pasta bowls, feel free to leave a comment or share a photo—I’d love to hear how you like them. Hope you enjoy!
Italian Spaghetti Squash Pasta Bowls
Ingredients
- 2 lb. spaghetti squash (1/2 pound per person)
- 8 oz. whole grain pasta (2 oz. per person)
- Parmesan cheese, for topping
- Optional: 1 pound broccoli, chopped
For the Spicy Italian Chicken Sausage Tomato Sauce
- 1 onion, chopped
- 1 pound ground spicy Italian chicken sausage (I bought mine in the meat case at Whole Foods)
- Optional: mushrooms, zucchini, or any of your other favorite veggies
- 4 cloves garlic or 1/2 tsp. garlic powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon crushed red pepper flakes or 1/4 tsp. cayenne pepper
- Salt & pepper to taste
- 28 oz. can fire-roasted crushed tomatoes
Instructions
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First, cook the spaghetti squash. Option 1: Carefully slice the squash in half lengthwise, place the halves face-down on a baking sheet, drizzle with oil, sprinkle with salt and pepper, and roast for about 60 minutes at 375°F until the strands pull away easily with a fork. Option 2: Roast the whole squash directly on the oven rack for about 75 minutes at 375°F; allow it to cool 10 minutes, then halve and season the insides.
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While the squash is cooking, prepare the sauce. In a large skillet over medium-low heat, cook the chicken sausage with chopped onion and garlic for 7–8 minutes, adding any optional vegetables like mushrooms or zucchini. Once the sausage is cooked through, stir in dried Italian seasoning, crushed red pepper or cayenne, salt and pepper to taste, and the fire-roasted crushed tomatoes. Keep the sauce warm on low heat until serving.
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When the sauce is ready and the squash is still roasting, cook the pasta according to package directions and drain. For a one-pot trick, add chopped broccoli florets to the pasta water for the last 3 minutes of cooking so they steam lightly without extra pots.
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To serve, combine spaghetti squash strands and pasta in each bowl, add any extra vegetables, spoon over the sausage tomato sauce, and finish with Parmesan. Store leftovers in the refrigerator for 3–4 days.
Notes
Looking for other easy pasta recipes? Try a one-skillet baked ziti or a slow-cooker veggie lasagna for more simple, comforting meals.