Spaghetti squash boats are so much fun to make and eat! And despite being a multi-step recipe, they're ready in less than an hour.
These delicious "boats" combine the wonderful flavors and cheesiness of pizza with a tasty vegetable base.
Spaghetti squash is so versatile. I use it to make spaghetti squash and meatballs, spaghetti squash fritters, and spaghetti squash casserole.
When my kids ask if we can order pizza, and I happen to have spaghetti squash in the house, I ask them if they would like these boats instead. Nine times out of ten, the enthusiastic answer is "Yes!" So this should tell you how good they are. It's genius, really - enjoy all the cheesiness and goodness of pizza but with a vegetable base.
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Ingredients
Here's an overview of the ingredients needed to make this recipe. Scroll down to the recipe card for exact measurements.
- Spaghetti squash: I use a small, 2-pound squash in this recipe.
- Marinara sauce: Try to use a sugar-free sauce such as Rao's.
- Shredded mozzarella: Provolone is another good option.
- Salt and pepper: Just a dash of each.
- Topping: I like to use pepperoni.
- Grated parmesan: It's best to use finely grated parmesan and not coarsely shredded, although if all you have is shredded, you can use that.
- Chopped parsley: Used mostly as a pretty garnish. So, if you don't have any on hand, you can skip it.
Variations
- You can use different melty cheeses instead of mozzarella. Provolone is a good option.
- You can use whatever toppings you like and enjoy. I like to use pepperoni, but other options include olives, sauteed mushrooms, red onions, and bell peppers.
- Mix a cup of shredded baked chicken breast into the squash.
Instructions
The recipe card below lists the detailed instructions for making this recipe. Here's an overview of the steps:
Your first step is to microwave the squash. Or you can bake the spaghetti squash in the oven. Rake a fork back and forth to remove strands of the flesh, keeping the shells intact.
Mix the strands with marinara sauce and shredded mozzarella, then transfer them back to the shells. Arrange the pepperoni on top and sprinkle the boats with the remaining mozzarella and parmesan.
Bake the boats until the cheese is melted and lightly browned, about 15 minutes. Let rest for five minutes before serving.
Expert Tip
When you rake the squash's flesh to create the strands, work carefully so that the shells remain intact, and leave some flesh in the shells.
But if the shells get torn despite all your best efforts, do not despair. Simply bake the filling in a casserole dish like a square 8-inch baking dish. It won't be as pretty, but it will be just as delicious!
Recipe FAQs
I like to microwave it because it's so much faster, but baking does yield superior results in terms of texture and flavor.
Theoretically, you could, but I don't think it would be a very pleasant experience. Once baked in the oven, the skin will be tough and dry.
Piercing it helps prevent it from exploding in the microwave.
Serving Suggestions
I usually serve spaghetti squash boats as a main course, alongside a simple green vegetable that I can cook in the same 425°F oven, like roasted Brussels sprouts, roasted green beans, or roasted broccolini.
You can also serve them with an easy side salad like arugula salad, cucumber vinegar salad, or cherry tomato salad.
When I serve these boats as a side dish, I pair them with a main course that I can cook in the same oven, like chicken leg quarters, baked salmon, and roasted rack of lamb.
Storing Leftovers
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They keep well! Reheat them gently, covered, in the microwave at 50% power. You can also reheat them uncovered in a 350°F oven. I don't recommend freezing the leftovers.
More Spaghetti Squash Recipes
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Recipe Card
Spaghetti Squash Boats Recipe
Ingredients
- 2 pounds spaghetti squash
- ½ cup marinara sauce
- 4 ounces part-skim mozzarella - shredded, divided
- Dash sea salt
- Dash black pepper
- 1 ounce pepperoni
- 2 tablespoons parmesan - grated
- 2 tablespoons parsley - chopped
Instructions
- Preheat your oven to 425°F.
- Cook the spaghetti squash in the microwave: wipe the skin clean, pierce it in a few places with a sharp knife, place it on a microwave-safe plate, and microwave on high until tender, for about 5 minutes on each side.
- Allow the cooked squash to rest for 10 minutes until cool enough to handle. Cut it open with a sharp knife. Use a large spoon to discard the pulp and seeds. Rake a fork back and forth to create spaghetti-like strands, placing the strands in a large mixing bowl. Work carefully so that the shells remain intact, and leave some flesh in the shells.
- Add the marinara sauce to the spaghetti squash strands. Mix well to coat. Mix in 2 ounces of the shredded mozzarella.
- Sprinkle the inside of the squash shells with salt and pepper. Transfer the marinara-coated strands back into the shells. Arrange the pepperoni on top and sprinkle the boats with the remaining mozzarella and with parmesan.
- Place the squash shells in a square 8-inch baking dish, or any other baking dish that will hold them snugly. Bake until the cheese is melted and lightly browned, about 15 minutes.
- Remove the pan from the oven. Sprinkle the boats with parsley. Allow them to cool for about 5 minutes, then serve.
Video
Notes
- When you rake the squash's flesh to create strands, work carefully so that the shells remain intact, and leave some flesh in the shells. But if, despite your best efforts, the shells get torn, do not despair. Simply bake the filling in a casserole dish, such as a square 8-inch baking dish. It won't be as pretty, but it will be just as delicious!
- You can use whatever toppings you like and enjoy. I like to use pepperoni, but other options include olives, sauteed mushrooms, red onions, and bell peppers.
- You can mix a cup of shredded baked chicken breast into the squash.
- You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. They keep well! Reheat them gently, covered, in the microwave at 50% power. You can also reheat them uncovered in a 350°F oven. I don't recommend freezing the leftovers.
Nutrition per Serving
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. 
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