Spaghetti Squash Boats

Total Time

Prep: 1 hour Bake: 20 min.

Makes

2 servings

Updated: Jun. 30, 2023
With a bounty of fresh ingredients, this spaghetti squash boats recipe makes a fun summer dish. Spaghetti squash has an interesting texture that’s delightfully different. —Vickey Lorenger, Detroit, Michigan
Spaghetti Squash Boats Recipe photo by Taste of Home

Ingredients

  • 1 medium spaghetti squash (about 4 pounds)
  • 1/4 pound ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced fresh mushrooms
  • 1 garlic clove, minced
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (14-1/2 ounces) diced tomatoes, drained
  • 1/3 cup shredded part-skim mozzarella cheese
  • Sliced fresh basil, optional

Directions

  1. Preheat oven to 375°. Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill dish with hot water to a depth of 1/2 in. Bake, uncovered, until tender, 30-40 minutes. Reduce oven setting to 350°.
  2. When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
  3. In a large skillet, cook beef, onion and green pepper over medium-heat until meat is no longer pink, 3-4 minutes, breaking up beef into crumbles; drain. Add mushrooms, garlic, basil, oregano, salt and pepper; cook and stir 2 minutes. Add tomatoes; cook and stir 2 minutes longer. Stir in squash.
  4. Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
  5. Bake, uncovered, for 15 minutes. Sprinkle with cheese; bake until cheese is melted, about 5 minutes longer. If desired, top with basil.
Spaghetti Squash Boats Tips

How else can you cook spaghetti squash for spaghetti squash boats?

This particular spaghetti squash boats recipe uses the oven to cook spaghetti squash, but you can also use your microwave! To cook the squash in the microwave, first pierce it with a fork several times. Place it on a paper towel, and cook on high for 3-1/2 minutes per pound, or until the spaghetti squash is soft. Let it stand for 5 to 10 minutes to cool. Finally, cut it in half, remove the seeds and scoop out the pulp.

What else can you put in spaghetti squash boats?

The Italian flavors in this dish pair well with the squash strands since they make a great substitute for noodles, but you can fill your squash with many other flavors. Give it a taco twist with red peppers, tomatoes, and olives; make it work for meatless Monday with artichokes, spinach, and cheese; or give it an Asian flair by making spaghetti squash lo mein with soy sauce, julienned carrots and red cabbage. Check out more spaghetti squash recipes for inspiration!

How should you store spaghetti squash boats?

These spaghetti squash boats will last for 3 to 4 days when well wrapped in the fridge. To reheat, cover the tops with foil and place back into the oven until heated through.

Maggie Knoebel, Taste of Home Associate Recipe Editor/Test Cook

Nutrition Facts

1 stuffed squash half: 335 calories, 12g fat (5g saturated fat), 47mg cholesterol, 852mg sodium, 43g carbohydrate (20g sugars, 10g fiber), 20g protein. Diabetic Exchanges: 3 starch, 2 lean meat.

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