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.
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.
What about 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.
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
