1. Preheat your oven to 375°F (190°C). Using a sharp knife, carefully hollow out the centers of the sourdough bread bowls, leaving about an inch of bread around the edges.
2. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon. This takes about 5-7 minutes.
4. Add the chopped onion and minced garlic to the skillet, cooking until the onion is translucent and the garlic is fragrant, about 2-3 minutes.
5. Stir in the marinara sauce, oregano, basil, and red pepper flakes. Let it simmer for 10 minutes, allowing the flavors to meld together.
6. Combine the cooked spaghetti with the sauce mixture, ensuring the pasta is well coated.
7. Mix the melted butter with garlic powder and brush the inside of the bread bowls generously. Place the bowls on a baking sheet.
8. Fill each bread bowl with the spaghetti mixture, then top with mozzarella cheese and Parmesan cheese.
9. Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and garnish with fresh parsley before serving.

One of my favorite moments is pulling these out of the oven, the kitchen filled with the aroma of garlic and fresh herbs. It takes me back to my grandmother’s kitchen, where every meal was a celebration.