Prepare the Dough: In a large bowl, whisk together flour, salt, and sugar. In a separate small bowl, dissolve yeast in warm water. Let stand for 5 minutes until foamy.

Combine Wet and Dry Ingredients: Pour yeast mixture and olive oil into the dry ingredients. Mix until a shaggy dough forms.

Knead the Dough: Turn dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

First Rise: Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Shape the Bowls: Punch down the dough and divide it into 4 equal pieces. Roll each piece into a ball. On a lightly floured surface, gently flatten each ball into a disc. Then, carefully stretch the dough outward, creating a shallow bowl shape. The center should be thinner than the edges.

Second Rise: Place the dough bowls on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for 30 minutes.

Prepare Garlic Butter: While the dough is rising, melt butter in a saucepan. Add minced garlic, parsley, garlic powder, salt, and pepper. Stir to combine.

Bake the Bowls: Preheat oven to 375°F (190°C). Brush the dough bowls generously with garlic butter. Bake for 15-20 minutes, or until golden brown.

Cook the Spaghetti: While the bread bowls are baking, cook spaghetti according to package directions. Drain well.

Assemble the Bowls: Once the bread bowls are baked, let them cool slightly. Fill each bowl with cooked spaghetti and top with your favorite spaghetti sauce.

Garnish and Serve: Garnish with grated Parmesan cheese and fresh basil, if desired. Serve immediately.