Spaghetti Squash Pizza Boats

Spaghetti squash pizza boats let you enjoy the flavors of pizza (or pasta) without the carb and gluten overload, and with the added nutrients and fiber from spaghetti squash.

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 spaghetti squash pizza boats instead.

Nine times out of ten, the enthusiastic answer is “Yes!” So this should tell you how good this recipe is. It’s genius, really – enjoy all the cheesiness and goodness of pizza, with a much healthier vegetable base.

The ingredients needed for this recipe

Here are the ingredients you’ll need to make these tasty pizza boats. Scroll down to the recipe card for exact amounts.

1. Spaghetti squash
2. Marinara sauce
3. Shredded mozzarella
4. Salt and pepper
5. Topping (I used pepperoni)
6. Grated Parmesan
7. Chopped parsley

How to make spaghetti squash pizza boats

It’s easy! The full instructions are in the recipe card below. Here are the basic steps:

1. Cook the spaghetti squash in the microwave. Rake a fork back and forth to create spaghetti squash strands, keeping the shells intact.
2. Mix the strands with marinara sauce and shredded mozzarella, then transfer them back to the shells.
3. Arrange the pepperoni on top and sprinkle with the remaining mozzarella and with the Parmesan.
4. Bake the pizza boats until the cheese is melted and lightly browned, about 15 minutes.

Is this a healthy recipe?

This spaghetti squash pizza is very nutritious and filling. One small (2 lb.) spaghetti squash feeds two, and by “feed” I mean you will be STUFFED.

I do believe that this is a healthy recipe. For starters, it’s a vast improvement over refined flour pizza crust. Spaghetti squash is very healthy, and so is tomato sauce. And for most healthy people, cheese is harmless.

The only questionable ingredient here is the pepperoni, which I use very little of, and you can easily omit. I often use black olives instead.

What if you can’t keep the spaghetti squash shells intact?

Here’s a quick tip: when you rake the spaghetti squash flesh to create the strands, work carefully so that the shells remain intact, and leave some flesh in the shells.

But if, despite all your best efforts, the shells get torn, do not despair. Simply bake this recipe 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!

How to serve spaghetti squash pizza boats

I serve them as a main course, alongside a simple green vegetable that I can roast in the same 425-degree oven, such as roasted Brussels sprouts.

How to store the leftovers?

You can keep leftover spaghetti squash pizza in the fridge, in a sealed container, for 3-4 days. Reheat the leftovers gently, covered, in the microwave on 50% power.

More tasty vegetable-based pizza recipe

If you like the idea of a vegetable base for pizza, try these yummy zucchini pizza bites. They are delicious! And don’t forget the classic – cauliflower pizza crust. It’s amazingly delicious and surprisingly easy to make. 

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4.97 from 32 votes

Spaghetti Squash Pizza Boats

Spaghetti squash pizza boats let you enjoy the flavors of pizza (or pasta) without the carb and gluten overload, and with the added nutrients and fiber from spaghetti squash.

Prep Time30 mins

Cook Time15 mins

Rest time5 mins

Total Time50 mins

Course: Side Dish

Cuisine: American

Keyword: pizza, spaghetti squash

Servings: 2 servings

Calories: 270kcal

Author: Vered DeLeeuw

INGREDIENTS

• 1 (2 lb.) spaghetti squash
• 1/2 cup marinara sauce*
• 4 oz shredded part-skim mozzarella, divided
• Dash sea salt
• Dash black pepper
• 1 oz pepperoni (I used Applegate turkey pepperoni)
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped parsley

INSTRUCTIONS

• Preheat oven to 425 degrees F.
• Cook the spaghetti squash in the microwave: wipe the skin clean, pierce it in a few places with a sharp knife, place on a microwave-safe plate and microwave on high for 5 minutes on each side, until tender.
• Allow the cooked spaghetti squash to rest 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 oz of the mozzarella.
• Sprinkle the inside of the spaghetti squash shells with salt and pepper. Transfer the marinara coated strands back into the shells. Arrange the pepperoni on top and sprinkle with the remaining mozzarella and with the Parmesan.
• Place the stuffed spaghetti squash shells in a square 8-inch baking dish, or any baking dish that will hold them snugly. Bake until cheese is melted and lightly browned, about 15 minutes.
• Remove the spaghetti squash pizza boats from the oven. Sprinkle with parsley. Allow to cool 5 minutes before serving.

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NOTES

*How much marinara sauce you use depends on how low carb you want to keep this dish. I used 1/2 cup, but you can go up to 1 cup.

NUTRITION INFO Nutrition info is approximate. It is calculated using the SparkPeople.com recipe calculator, and the carb count excludes sugar alcohols. Please read the disclaimers in our Terms of Use carefully before using any of our recipes. Recommended and linked products are not guaranteed to be gluten-free. Please verify they are before using.

Nutrition Facts

Spaghetti Squash Pizza Boats

Amount Per Serving

Calories 270 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 7g 35%

Sodium 816mg 34%

Total Carbohydrates 14g 5%

Dietary Fiber 3g 12%

Sugars 6g

Protein 20g 40%

* Percent Daily Values are based on a 2000 calorie diet.

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