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Spaghetti squash boats are the perfect healthy, low-carb dinner idea that are packed with flavor.
The squash strands create a light, creamy spaghetti squash texture that pairs perfectly with melted cheese and a hearty sauce.
Spaghetti squash boats are also incredibly easy to make—just roast, fill, and bake!
How to tell if spaghetti squash is ripe?
To tell if a spaghetti squash is ripe, check for a deep yellow color and a firm, hard skin. It should feel heavy and have no soft spots or blemishes.
If the squash is still green or has a pale-yellow hue, it’s likely an unripe spaghetti squash. Unripe squash won’t have developed its full sweetness and may have a tougher, less desirable texture.
What does spaghetti squash taste like?
It’s slightly sweet flavor and has a texture similar to al dente pasta, making it perfect for absorbing the flavors of whatever it’s paired with.
When you make stuffed spaghetti squash, the squash itself takes on the savory richness of the fillings, whether it’s hearty ground turkey, marinara sauce, or roasted vegetables, while still maintaining a light, slightly nutty taste.
Spaghetti Squash Boats
Spaghetti squash boats are just as savory and are great lazy Sunday ideas, just like my easy gluten free meatballs, poblano burritos, or crispy chaffle pizza.
Recipe for spaghetti squash boats:
Spaghetti squash: Their slightly sweet, mild flavor makes a perfect low-carb alternative to traditional pasta.
Ground beef: Ground beef adds a savory, satisfying base, and when cooked, it absorbs the seasoning for a balanced, meaty filling.
Marina sauce: A classic tomato-based sauce made with tomatoes, garlic, onions, and herbs. Marinara sauce brings a tangy, slightly sweet, and savory component that complements the squash and beef.
Mozzarella cheese: This soft, melty cheese is mild and creamy, perfect for topping the dish. As it melts, it creates a gooey, golden layer that ties all the ingredients together.
Garlic: Enhances the flavor of the beef and sauce, creating a more robust, savory flavor.
Olive oil: Adds richness and prevents sticking.
Salt and pepper: Helps with flavoring and spice.
Parsley: Fresh flavor to balance the rich, savory elements of the dish
Loaded Spaghetti Squash Boats
Ingredients
- 2 medium spaghetti squash
- 1 lb ground beef
- 1 ½ cups marina sauce
- 1 cup mozzarella cheese shredded
- 2 cloves garlic
- 1 tbsp olive oil
- salt and pepper to taste
- fresh parsley
Instructions
- Preheat the oven to 400℉
- Drizzle the cut sides of the spaghetti squash with olive oil, and sprinkle with salt and pepper.
- Place the squash halves cut-side down on a baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily scraped with a fork to form "spaghetti-like" strands.
Cook the ground beef.
- While the squash is roasting, heat olive oil in a skillet over medium heat.Add minced garlic and sauté for 1-2 minutes.
- Add the beef and cook until browned, breaking it up as it cooks.
- Season with salt and pepper.
- Stir in the marinara sauce and let it simmer for 5-7 minutes until heated through.
- Fill each spaghetti squash half with the beef marinara mixture.
- Sprinkle with mozzarella and Parmesan cheese.
- Return the filled squash boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and garnish with chopped parsley if desired.
Roasted spaghetti squash boats instructions:
Preheat the oven to 400℉
Drizzle the cut sides of the spaghetti squash with olive oil, and sprinkle with salt and pepper.
Place the spaghetti squash boats with halves cut-side down on a baking sheet. Roast for 35-40 minutes or until the flesh is tender and easily scraped with a fork to form “spaghetti-like” strands.
Cook the ground beef.
While the squash is roasting, heat olive oil in a skillet over medium heat.
Add minced garlic and sauté for 1-2 minutes.
Add the ground beef and cook until browned, breaking it up as it cooks.
Season with salt and pepper.
Stir in the marinara sauce and let it simmer for 5-7 minutes until heated through.
Fill each spaghetti squash half with the beef marinara mixture.
Sprinkle with mozzarella and Parmesan cheese.
Return the filled squash boats to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with chopped parsley if desired.
Cutting spaghetti squash tips:
Cutting into these spaghetti squash boats can be tricky because of their tough skin, but these tips will help make it easier and safer:
Soften it in the microwave:
- Poke a few holes in the squash with a fork.
- Microwave it for 3–5 minutes (depending on size) to slightly soften the skin, making it easier to cut.
Stabilize the squash:
- Lay the squash on a stable cutting board with a damp towel underneath to prevent slipping.
- If the squash is too round, trim off a small section of one end to create a flat surface to keep it stable.
Use a sharp, sturdy knife:
- A sharp chef’s knife will help cut through the hard skin more smoothly.
- Carefully insert the tip of the knife into the squash first, then rock the knife back and forth to cut through.
Cut lengthwise
- For long strands: Cut the squash lengthwise from stem to end to get longer spaghetti-like strands.
- For shorter strands: Cut it crosswise into rings, which results in shorter strands.
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Can you freeze cooked spaghetti squash?
Yes, you can freeze cooked spaghetti squash! Here’s how to do it properly to preserve its texture and flavor:
Steps to freezing spaghetti squash:
- Cook the squash: Roast, bake, or microwave the spaghetti squash as usual. Once cooked, scrape the strands out of the shell using a fork.
- Cool completely: Let the cooked squash cool to room temperature before freezing this helps prevent squishiness.
- Portion it out: Divide the spaghetti squash into portion sizes that you will use later.
- Drain excess moisture: If the squash is particularly watery, press it gently with a paper towel or drain it in a colander before freezing.
- Store in airtight containers: Place the portions in airtight freezer-safe bags or containers. If using freezer bags, remove as much air as possible before sealing to prevent freezer burn.
How long does spaghetti squash last?
Frozen spaghetti squash can last up to 6-8 months in the freezer.
Thawing and reheating:
- Thaw: Place the frozen squash in the fridge overnight or thaw it in the microwave.
- Reheat: Warm it up on the stovetop or microwave, and it’s ready to use!
Freezing spaghetti squash is a great way to save time and enjoy it later without losing much of its texture or flavor.
If you’re looking for the best spaghetti squash recipe, these loaded spaghetti squash boats are a must-try.
Packed with savory ground beef, marinara sauce, and melty mozzarella cheese, they’re the perfect combination of healthy and delicious.
The spaghetti squash strands mimic pasta, but with fewer carbs, making this dish a guilt-free, satisfying meal.
