Deliciously Loaded Spaghetti Squash Boats for the Best Guilt-Free Dinner (Edit recipe)

11 recipes
|
27 followers

Spaghetti squash boats are the perfect healthy, low-carb dinner idea that are packed with flavor. The squash strands create a light, creamy spaghetti squash texture that pairs perfectly with melted cheese and a hearty sauce. Spaghetti squash boats are also incredibly easy to make—just roast, fill, and bake!

Share

Save

Original Recipe

PREP TIME

10 minutes

COOK TIME

40 minutes

INGREDIENTS

5

Serves: 4

Ingredients

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400℉
Drizzle the cut sides of the spaghetti squash with olive oil, and sprinkle with salt and pepper.
Place the squash halves cut-side down on a baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily scraped with a fork to form "spaghetti-like" strands.
Cook the ground beef.
While the squash is roasting, heat olive oil in a skillet over medium heat.
Add minced garlic and sauté for 1-2 minutes.
Add the beef and cook until browned, breaking it up as it cooks.
Season with salt and pepper.
Stir in the marinara sauce and let it simmer for 5-7 minutes until heated through.
Fill each spaghetti squash half with the beef marinara mixture.
Sprinkle with mozzarella and Parmesan cheese.
Return the filled squash boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped parsley if desired.

Notes

Cutting spaghetti squash tips:

Cutting into these spaghetti squash boats can be tricky because of their tough skin, but these tips will help make it easier and safer:

Soften it in the microwave:

Poke a few holes in the squash with a fork.
Microwave it for 3–5 minutes (depending on size) to slightly soften the skin, making it easier to cut.

Stabilize the squash:

Lay the squash on a stable cutting board with a damp towel underneath to prevent slipping.
If the squash is too round, trim off a small section of one end to create a flat surface to keep it stable.

Use a sharp, sturdy knife:

A sharp chef’s knife will help cut through the hard skin more smoothly.
Carefully insert the tip of the knife into the squash first, then rock the knife back and forth to cut through.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	438
Fat:	29 g
Carbohydrates:	2 g
Protein:	39 g
Cholesterol:	142 g
Sodium:	243 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.