Spaghetti squash pizza boats let you enjoy the wonderful flavors and cheesiness of pizza with a tasty vegetable base. 🍕
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 better-for-you 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.
Spaghetti squash: I use a small 2-lb. spaghetti squash in this recipe.
Marinara sauce: Try to use a sugar-free sauce such as Rao’s.
Shredded mozzarella: Shred it yourself or use the packaged pre-shredded cheese.
Salt and pepper: Just a dash of each.
Topping: I tend to use pepperoni, but if you’d rather avoid processed meats, you can use red onions, olives, or whatever else you like.
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.
How to make spaghetti squash pizza boats
It’s easy! The full instructions are in the recipe card below. Here are the basic steps:
Cook the spaghetti squash in the microwave. 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 with the remaining mozzarella and with the Parmesan.
Bake the pizza boats until the cheese is melted and lightly browned, about 15 minutes.
What if I can’t keep the shells intact?
Here’s a quick tip: when you rake the 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 the leftovers in the fridge, in a sealed container, for 3-4 days. Reheat them 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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Spaghetti Squash Pizza Boats
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
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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, Reader's Digest, and Better Homes and Gardens.