Spaghetti Squash Boats Recipe

Name: Spaghetti Squash Boats Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 50 min
Yield: 2 servings
Ingredients: 2 pounds spaghetti squash; ½ cup marinara sauce; 4 ounces part-skim mozzarella; Dash sea salt; Dash black pepper; 1 ounce pepperoni; 2 tablespoons parmesan; 2 tablespoons parsley

User Reviews

5.0

6 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
5 mins
Total Time
50 mins
Servings
2 servings
Calories
270 kcal
Course
Side Dish
Cuisine
American

Spaghetti Squash Boats Recipe

Winston Campbell

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Spaghetti squash boats are so much fun to make and eat! And despite being a multi-step recipe, they're ready in less than an hour.

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Ingredients

Servings

2 pounds spaghetti squash
½ cup marinara sauce
4 ounces part-skim mozzarella shredded, divided
Dash sea salt
Dash black pepper
1 ounce pepperoni
2 tablespoons parmesan grated
2 tablespoons parsley chopped

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Instructions

Preheat your oven to 425°F.
Cook the spaghetti squash in the microwave: wipe the skin clean, pierce it in a few places with a sharp knife, place it on a microwave-safe plate, and microwave on high until tender, for about 5 minutes on each side.
Allow the cooked squash to rest for 10 minutes until cool enough to handle. Cut it open with a sharp knife. Use a large spoon to discard the pulp and seeds. Rake a fork back and forth to create spaghetti-like strands, placing the strands in a large mixing bowl. Work carefully so that the shells remain intact, and leave some flesh in the shells.
Add the marinara sauce to the spaghetti squash strands. Mix well to coat. Mix in 2 ounces of the shredded mozzarella.
Sprinkle the inside of the squash shells with salt and pepper. Transfer the marinara-coated strands back into the shells. Arrange the pepperoni on top and sprinkle the boats with the remaining mozzarella and with parmesan.
Place the squash shells in a square 8-inch baking dish, or any other baking dish that will hold them snugly. Bake until the cheese is melted and lightly browned, about 15 minutes.
Remove the pan from the oven. Sprinkle the boats with parsley. Allow them to cool for about 5 minutes, then serve.

Notes

When you rake the squash's flesh to create strands, work carefully so that the shells remain intact, and leave some flesh in the shells. But if, despite your best efforts, the shells get torn, do not despair. Simply bake the filling in a casserole dish, such as a square 8-inch baking dish. It won't be as pretty, but it will be just as delicious!
You can use whatever toppings you like and enjoy. I like to use pepperoni, but other options include olives, sauteed mushrooms, red onions, and bell peppers.
You can mix a cup of shredded baked chicken breast into the squash.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They keep well! Reheat them gently, covered, in the microwave at 50% power. You can also reheat them uncovered in a 350°F oven. I don't recommend freezing the leftovers.

Nutrition Information

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Serving 0.5recipe Calories 270kcal (14%) Carbohydrates 14g (5%) Protein 20g (40%) Fat 15g (23%) Saturated Fat 7g (35%) Sodium 816mg (34%) Fiber 3g (12%) Sugar 6g (12%)