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Stuffed Spaghetti Squash Boats filled with a savory mixture are showcased as the article's featured image.

Easy Stuffed Spaghetti Squash Boats

These stuffed spaghetti squash boats are a healthy, satisfying, and endlessly customizable meal. Roast spaghetti squash until tender, then fill with your favorite ingredients and bake until bubbly. This recipe is a fun and delicious way to enjoy a creative and wholesome dinner.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 1 pound ground beef or Italian sausage
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian herbs
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Equipment

  • Cutting board
  • Large sharp knife
  • Fork
  • Spoon
  • Baking sheet
  • Oven
  • Mixing bowls
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Pierce the spaghetti squash several times with a fork.
  3. Cut the spaghetti squash lengthwise from stem to stern.
  4. Scoop out the seeds and stringy fibers.
  5. Drizzle the cut sides of the squash with olive oil, and season with salt, pepper, garlic powder, and dried Italian herbs.
  6. Place the squash halves cut-side down on a greased baking sheet.
  7. Roast for 40-50 minutes, or until the squash is easily pierced with a fork and the 'spaghetti' strands are tender.
  8. While the squash is roasting, brown the ground beef or Italian sausage in a skillet over medium heat. Drain any excess grease.
  9. Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
  10. Stir in the tomato sauce and Italian herbs. Simmer for 10 minutes.
  11. In a separate bowl, mix the ricotta cheese with the Parmesan cheese.
  12. Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands.
  13. Preheat oven to 375°F (190°C).
  14. Fill the squash boats with layers of meat sauce, ricotta mixture, and mozzarella cheese.
  15. Bake for 20-30 minutes, or until the stuffing is heated through and the cheese is melted and bubbly.
  16. Let cool slightly before serving.

Notes

Experiment with different fillings, such as Mediterranean vegetables, chicken fajita ingredients, or a veggie lover's mix. Leftover spaghetti squash can be used in fritters, salads, mac and cheese, or soup. Roast the seeds for a healthy snack.