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Stuffed Spaghetti Squash Boats with a vibrant filling are beautifully presented as the featured image for the recipe.

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!
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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.