EASY STUFFED SPAGHETTI SQUASH BOATS

Imagine the delightful moment when you pierce through the tender, baked spaghetti squash, releasing a cloud of savory aromas that fill your kitchen – the rich tomato sauce, the perfectly browned cheese, and the subtle sweetness of the squash itself. These Stuffed Spaghetti Squash Boats are not only a feast for the senses but also a surprisingly easy and healthy way to enjoy a comforting meal. I promise you’ll be amazed at how simple and satisfying this recipe is!

Gather Your Goodies: The Ingredients

For the Spaghetti Squash:

• 2 medium spaghetti squash (about 2-3 pounds each)
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the Stuffing:

• 1 pound ground beef, Italian sausage, or a plant-based alternative
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 (24 ounce) jar of your favorite Homemade Spaghetti Sauce, or Canned Spaghetti Sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little kick!)
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish (optional)

Let’s Get Squashing: Step-by-Step Instructions

Prepping the Squash:

1. Preheat: Preheat your oven to 400°F (200°C).
2. Cut: Carefully cut each spaghetti squash in half lengthwise. This can be a little tricky, so use a sharp knife and steady pressure. If the squash is being stubborn, you can microwave it for 2-3 minutes to soften it slightly.
3. Scoop: Scoop out the seeds from each half using a spoon.
4. Season: Brush the inside of each squash half with olive oil, then sprinkle with salt and pepper.
5. Bake: Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for 40-50 minutes, or until the squash is tender and you can easily pierce it with a fork.

Making the Magic Happen: The Filling

1. Brown the Meat: While the squash is baking, brown the ground beef or sausage in a large skillet over medium heat. Drain off any excess grease. If you’re using a plant-based alternative, follow the package instructions for browning.
2. Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
3. Simmer the Sauce: Pour in the spaghetti sauce, oregano, basil, and red pepper flakes (if using). Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together beautifully.

Putting it All Together: Assembling the Boats

1. Shred the Squash: Once the squash is cool enough to handle, use a fork to shred the inside of each half, creating spaghetti-like strands. Leave the strands inside the squash shell – this is your “boat”!
2. Fill ‘er Up: Spoon the meat sauce mixture into each squash boat, dividing it evenly.
3. Cheese, Please!: Sprinkle the mozzarella and Parmesan cheese over the top of each boat.
4. Broil (Optional): If you want a bubbly, golden-brown cheese topping, broil the stuffed squash boats for 2-3 minutes, watching carefully to prevent burning.

Variations and Twists: Make it Your Own!

Veggie Power:

Want to make this a vegetarian delight? Skip the meat and add sautéed vegetables like mushrooms, bell peppers, zucchini, and spinach to the sauce. You could even add a can of drained and rinsed lentils for extra protein.

Cheesy Goodness:

Feel free to experiment with different cheeses! Provolone, fontina, or even a sprinkle of goat cheese would be delicious.

Spice It Up:

If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the sauce.

Italian Herbs:

Mix in some fresh parsley, thyme, or rosemary for an even more aromatic flavor.

Go Mediterranean:

Use ground lamb instead of beef, add Kalamata olives and feta cheese, and season with oregano and lemon zest for a Mediterranean twist.

Add Some Greens:

Stir in some chopped spinach or kale into the sauce for a boost of nutrients.

Sausage and Apples:

Consider using sausage and apples for a sweet and savory filling. This works particularly well during the fall!

Serving Suggestions: Complete the Meal

These Stuffed Spaghetti Squash Boats are a complete meal on their own, but if you want to add a little something extra, here are a few serving suggestions:

• Side Salad: A simple green salad with a light vinaigrette is a perfect complement to the rich and savory squash boats.
• Garlic Bread: Because who doesn’t love garlic bread with pasta sauce?
• Roasted Vegetables: Roast some broccoli, Brussels sprouts, or carrots for a healthy and flavorful side dish. You could also try something like Honey Garlic Sausage Roasted Sweet Potatoes to complement the squash.

Tips and Tricks: Squash-tastic Success

Taming the Squash:

Cutting a spaghetti squash can be a challenge. Here are a few tips to make it easier:

• Microwave Assist: Microwave the squash for 2-3 minutes before cutting to soften the skin.
• Sharp Knife: Use a sharp, sturdy knife. A serrated knife can be helpful.
• Steady Pressure: Apply even pressure and rock the knife back and forth.
• Patience: Don’t rush! Take your time and be careful.

Preventing Soggy Squash:

To prevent the squash from becoming soggy, make sure to drain off any excess moisture after baking. You can also pat the inside of the squash halves with a paper towel before filling them.

Make-Ahead Magic:

You can bake the squash and prepare the filling ahead of time. Store them separately in the refrigerator and assemble the boats just before baking.

Freezer-Friendly:

These Stuffed Spaghetti Squash Boats are also freezer-friendly! Assemble them, wrap them tightly in plastic wrap and then foil, and freeze for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for about 45-60 minutes, or until heated through.

Nutritional Benefits: A Healthy Choice

Spaghetti squash is a nutritional powerhouse! It’s low in calories and carbohydrates, but high in fiber, vitamins, and minerals. It’s also a good source of antioxidants. By using lean ground beef or sausage, and plenty of vegetables, you can create a healthy and satisfying meal that the whole family will love. This is similar to a Tuscan Chicken Squash Dinner in terms of healthiness and flavor! For a lighter soup option, consider Spicy Squash Sweet Potato Soup.

Final Thoughts: Enjoy the Squash-plosion!

So there you have it – a simple, delicious, and healthy recipe for Stuffed Spaghetti Squash Boats. I hope you enjoy making and eating them as much as I do. Don’t be afraid to get creative with the fillings and customize the recipe to your liking. Happy cooking!

Easy Stuffed Spaghetti Squash Boats

These stuffed spaghetti squash boats are a healthy and comforting meal that’s surprisingly easy to make. Tender spaghetti squash is filled with a savory meat sauce and topped with melted cheese, creating a satisfying dish that’s perfect for any night of the week. Get ready to enjoy a squash-plosion of flavor!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium spaghetti squash about 2-3 pounds each
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound ground beef, Italian sausage, or plant-based alternative
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes optional
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves, for garnish optional

Equipment

• Oven
• Baking sheet
• Parchment paper
• Sharp knife
• Spoon
• Large Skillet
• Cutting board
• Measuring cups
• Measuring spoons
• Fork
• Broiler (optional)

Method

 

1. Preheat oven to 400°F (200°C).
2. Carefully cut each spaghetti squash in half lengthwise.
3. Scoop out the seeds from each half.
4. Brush the inside of each squash half with olive oil, then sprinkle with salt and pepper.
5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
6. Bake for 40-50 minutes, or until the squash is tender and you can easily pierce it with a fork.
7. While the squash is baking, brown the ground beef or sausage in a large skillet over medium heat. Drain off any excess grease. If using plant-based alternative, follow package instructions.
8. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
9. Pour in the spaghetti sauce, oregano, basil, and red pepper flakes (if using).
10. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to meld together.
11. Once the squash is cool enough to handle, use a fork to shred the inside of each half, creating spaghetti-like strands. Leave the strands inside the squash shell.
12. Spoon the meat sauce mixture into each squash boat, dividing it evenly.
13. Sprinkle the mozzarella and Parmesan cheese over the top of each boat.
14. Broil for 2-3 minutes, watching carefully to prevent burning, if desired.

Notes

To prevent soggy squash, drain off any excess moisture after baking. You can bake the squash and prepare the filling ahead of time, storing them separately in the refrigerator. Assembled squash boats can be frozen for up to 2 months; bake from frozen at 350°F (175°C) for about 45-60 minutes. For variations, try adding sauteed vegetables, different cheeses like provolone or fontina, or spices like cayenne pepper. Consider using sausage and apples for a sweet and savory filling. Add chopped spinach or kale for a nutrient boost. Microwave the squash for 2-3 minutes before cutting to soften the skin.