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Spaghetti Squash Boats

Several fresh tasty ingredients to go together in this recipe to make a spectacular summer supper. Spaghetti squash has an interesting texture that's lots of fun. Try it—you'll love it! —Vickey Lorenger, Detroit, Michigan
  • Total Time
    Prep: 1 hour Bake: 20 min.
  • Makes
    4-6 side-dish servings or 2 main-dish servings

Ingredients

  • 1 medium spaghetti squash (2 to 2-1/2 pounds)
  • 1/4 pound ground beef (90% lean)
  • 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

Directions

  • Cut squash in half lengthwise; scoop out seeds. Place squash, cut side down, in a baking dish. Fill pan with hot water to a depth of 1/2 in. Bake, uncovered, at 375° for 30-40 minutes or until tender.
  • When cool enough to handle, scoop out squash, separating strands with a fork; set shells and squash aside.
  • In a skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add the mushrooms, garlic, basil, oregano, salt and pepper; cook and stir for 2 minutes. Add tomatoes; cook and stir for 2 minutes. Stir in squash.
  • Cook, uncovered, until liquid has evaporated, about 10 minutes. Fill shells; place in shallow baking dish.
  • Bake, uncovered, at 350° for 15 minutes. Sprinkle with cheese; bake 5 minutes longer or until cheese is melted.

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Reviews

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Average Rating:
  • Jaime
    Apr 7, 2020

    So easy! The only hard part is getting the squash cut in half. Everything else is a breeze and they were a hit. Will be making it again.

  • Lindsay
    Oct 22, 2019

    I make this once a month. It’s really delicious and a great way to get some of my family eating more veggies. My changes are that I use an entire pound of lean ground turkey and I double all of the other ingredients except for the squash. We omit the mushrooms simply because we don’t like them. I cook using a skillet that can go from stovetop to oven. The leftovers are even better. Thanks for a great recipe!!!

  • Appy_Girl
    May 29, 2019

    Great way to offer a very healthy and easy meal. I used pizza cheese on mine. I also bumped up the taste by using Herb de Provence. You can really stuff these squash boats full. It’s a complete meal. VFE

  • Jason-Rachel
    Nov 27, 2018

    What a fun way to use spaghetti squash!

  • Vickie
    Sep 21, 2017

    Absolutely delicious.

  • Tgoode40
    Jul 26, 2015

    Im a vegetarian and I made his dish last night for my family using salmon and broccoli with cheese it was so good and filling I cant to make more of your recipes

  • bell5429
    Oct 13, 2014

    This was excellent, I made it without the meat and was still good.

  • Vmbluefox
    Sep 23, 2012

    I used a pound of ground beef and doubled all of the ingredients except for the squash. It made so much I had to use a casserole dish. It was great! Will definitely make again

  • joyfulstamper
    Jan 22, 2011

    We have made this recipe several times now and LOVE LOVE LOVE it!!!!!!!!!! The changes we make are 1/2 lb beef, 1 whole onion, 1 whole green pepper, 4 oz can mushrooms (drained), low sodium season salt (instead of reg. salt), and 2 heaping t. minced garlic in a jar. Also, use a 3 lb squash. It always presents well! Very impressive to look at and eat both!

  • GrammieRuth
    Nov 17, 2010

    I made this recipe with sausage instead of ground beef, and it was great.