If you’ve been craving something hearty like pasta but want to skip the carbs, these Spaghetti Squash Boats are just the ticket. You get all the cozy comfort of a meaty, cheesy baked pasta dish—but with a fresh, veggie-forward twist. We’re talking tender strands of roasted spaghetti squash, a rich and flavorful meat sauce, and bubbly melted mozzarella on top. And the best part? You serve it right in the squash itself. It’s dinner and a fun presentation all in one.
This is one of those meals that’s surprisingly easy to make, but feels just a little extra special. Whether you’re cooking for your family on a weeknight or prepping lunches for the week, these boats have your back.
Why You’ll Love This Dish
- It’s full of flavor, but light on carbs
- Perfect for make-ahead meals and easy to reheat
- You only need a handful of basic ingredients
- Super customizable with whatever protein or veggies you like
- Fun to serve and family-friendly—kids love it too
What Makes Spaghetti Squash A Great Pasta Alternative
Spaghetti squash is seriously underrated. Not only is it lower in carbs than traditional pasta, but it’s also packed with nutrients like vitamin C, beta carotene, and fiber. That means you’re getting something satisfying and nourishing in every bite. Plus, the way the squash naturally pulls apart into spaghetti-like strands makes it the perfect base for sauces, cheese, and more.
Ingredients You’ll Need
Here’s what goes into these cheesy, savory boats of goodness:
Spaghetti Squash – Choose one that’s heavy for its size and firm all around. No soft spots!
Ground Beef – I like to use 93% lean ground beef for that rich flavor without too much grease. You can swap in ground turkey, chicken, sausage, or even spicy Italian sausage if you want to switch it up.
Dried Spices – A simple combo of garlic powder and onion powder does the trick. You could also add a pinch of Italian seasoning, dried oregano, or basil for extra flavor.
Marinara Sauce – I usually use a good-quality store-bought marinara to keep things quick. Just look for one that’s low in sugar if that’s a concern.
Mozzarella Cheese – What’s a baked dish without cheese? I go for shredded mozzarella, but feel free to top it off with parmesan or a little ricotta if that’s your style.
How To Make Spaghetti Squash Boats Step By Step
Here’s how it all comes together, nice and easy:
Step 1 – Roast The Squash
Preheat your oven to 400°F. Cut your spaghetti squash in half lengthwise and scoop out the seeds. Place it cut side down on a baking sheet and roast for about 40–45 minutes until it’s fork-tender. Let it cool so you can handle it safely.
Step 2 – Cook The Meat Sauce
While the squash roasts, brown the ground beef in a skillet with your spices. Break it up as it cooks. Once it’s cooked through, stir in the marinara sauce and let it simmer gently.
Step 3 – Shred The Squash
Once the squash is cool enough to handle, take a fork and scrape the inside to create those beautiful squash “noodles.”
Step 4 – Mix It Up
Add the shredded squash right into the skillet with the meat sauce. Toss it all together so the squash gets nice and coated.
Step 5 – Fill The Boats
Spoon the mixture evenly back into the empty squash shells. Press it down a bit to pack it in.
Step 6 – Add Cheese And Bake Again
Top each boat with a generous sprinkle of shredded mozzarella. Pop them back into the oven for about 10 minutes, or until the cheese is melted and bubbly. A little golden brown on top is perfect. Garnish with fresh basil or parsley if you have some on hand.
Chef’s Tips
- Cutting spaghetti squash can be a little tricky. I like to microwave it whole for 3–4 minutes first to soften the skin. Makes slicing so much easier.
- Boost the veggies by adding chopped bell peppers, mushrooms, spinach, or zucchini to the meat sauce.
- Make it your own with whatever protein or cheese you’ve got in the fridge. This recipe is super flexible.
Recipe Variations
There are so many ways to take this base recipe and run with it. Here are a few delicious twists:
Taco Style – Season the meat with taco spices, add black beans, corn, and top with avocado and a dollop of sour cream.
Buffalo Chicken – Mix shredded chicken with buffalo sauce, then top with mozzarella or blue cheese and a drizzle of ranch.
Greek Inspired – Use ground lamb or chicken, add kalamata olives, tomatoes, and top with feta and a spoon of tzatziki.
Chicken Alfredo – Stir cooked chicken into a creamy Alfredo sauce, fill the squash, and top with cheese.
Meat-Free – Leave out the meat and load it up with sautéed veggies. Toss in some white beans, crumbled tofu, or cooked quinoa for a vegetarian option with staying power.
Spaghetti Squash Boats
These Spaghetti Squash Boats are a delicious, low-carb substitute for pasta, featuring a hearty marinara meat sauce, tender squash strands, and a layer of melted mozzarella cheese.
Ingredients
- 2 medium spaghetti squash
- 4 teaspoons olive oil, divided
- 1 pound lean ground beef (93% lean)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ cups marinara sauce
- Basil or parsley for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Wash the outside of the spaghetti squash and dry with paper towels. Cut the squash in half lengthwise. For easier cutting, microwave the squash first to soften it: make several slits along where you plan to cut it, place on a plate, and microwave on high for 3–4 minutes. Once cool enough to handle, cut in half lengthwise along the slits.
- Scoop out the seeds using a spoon. Brush the flesh with 1 teaspoon olive oil and season with salt and pepper.
- Place squash halves cut-side down on a parchment-lined baking sheet. Roast for 40–45 minutes, until tender when pierced with a fork. Remove from oven and let cool.
- While the squash cooks, prepare the sauce. Heat the remaining 3 teaspoons of olive oil in a large skillet over medium-high heat. Add ground beef and season with salt, pepper, onion powder, and garlic powder. Brown the beef, breaking it up as it cooks. Drain excess liquid. Stir in marinara sauce and simmer for a few more minutes.
- Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands. Add the strands to the skillet and stir to combine.
- Spoon the mixture back into the squash shells. Top with shredded cheese. Return to the oven and bake until cheese is melted, about 10 minutes.
- Remove from oven, garnish with parsley or basil if desired, and serve.
Notes
- Microwaving the squash before cutting makes it easier to handle.
- Spaghetti squash can also be cooked in the air fryer.
- Add extra veggies to the meat sauce such as diced bell peppers, spinach, or mushrooms to boost nutrition.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until hot.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 483Total Fat 21gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 12gCholesterol 103mgSodium 855mgCarbohydrates 39gFiber 9gSugar 17gProtein 37g
Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
How To Serve
These squash boats make a full meal on their own, but you could pair them with a simple green salad or some garlic roasted broccoli if you’re feeling extra hungry. Serve them hot, right in the squash shells—it’s rustic and fun, and means fewer dishes to wash later!
How To Store Leftovers
Got extras? Lucky you. Here’s how to store and reheat:
- Fridge – Keep leftovers in an airtight container for up to 4 days.
- Reheat – Warm them in the oven at 350°F or in the microwave until heated through.
- Freezer – You can freeze the filled boats. Just wrap them tightly in foil and store in a freezer bag. Reheat straight from frozen or thaw overnight in the fridge.
These Spaghetti Squash Boats are proof that comfort food doesn’t need to be heavy or complicated. They’re easy to make, endlessly adaptable, and always hit the spot. Whether you’re cooking for a crowd or just for yourself, this dish brings all the flavor and none of the carb crash.
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