If you’re craving the comfort of pasta without the heavy carbs, these Spaghetti Squash Boats are the perfect answer.
Tender squash strands replace traditional noodles and are combined with a savory, protein-packed beef marinara, then topped with gooey melted cheese.
Each serving is high in protein, fiber-rich, and lower in carbs, making it a wholesome and satisfying dish that’s easy enough for weeknights yet impressive enough for guests.
Spaghetti Squash Boats
Equipment
- 1-Large skillet
- 1 Sheet pan
- 1 Sharp Chef’s Knife
- 1 paring knife
- 1 spoon (for scooping seeds)
- 1 cutting board
- 1 Mixing Spoon
Ingredients
- 2 medium spaghetti squash
- 4 teaspoons olive oil divided
- 1 pound lean ground beef 93% lean
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 ½ cups marinara sauce or favorite brand
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley chopped (optional, for garnish)
Instructions
- Preheat and Prepare the Oven: Begin by preheating your oven to 400°F (200°C) so it’s ready by the time your squash is prepped. Line a large sheet pan with parchment paper or lightly grease it to prevent sticking. Having the oven hot and the tray prepared makes the cooking process smoother and more efficient.
- Soften the Squash for Easier Cutting: Spaghetti squash has a tough, thick skin that can be tricky to slice. To make cutting easier and safer, place the whole squash on a cutting board. Use a paring knife to make a few small slits along the line where you’ll eventually cut it lengthwise. Transfer the squash to a microwave-safe plate and microwave on high for 3–4 minutes. This quick step softens the exterior just enough to reduce resistance when cutting. Allow the squash to cool slightly before handling.
- Slice and Clean the Squash: Using a sharp chef’s knife, carefully cut the softened spaghetti squash lengthwise along the slits you made. Work slowly and apply firm, even pressure for a clean cut. Once halved, scoop out the seeds and stringy pulp from the center with a spoon. Discard the seeds or set them aside for roasting if you’d like a crunchy snack later.
- Season and Oil the Squash Halves: Brush the inside flesh of each squash half with 1 teaspoon of olive oil. Sprinkle evenly with a light pinch of salt and black pepper to enhance flavor. Oiling the flesh ensures that the squash roasts evenly without drying out.
- Roast the Squash Until Tender: Place the squash halves cut side down on the prepared sheet pan. Roast in the preheated oven for 40–45 minutes, or until the squash is tender when pierced with a fork. The roasting process brings out a subtle sweetness while softening the flesh into delicate strands that resemble pasta. Once roasted, remove the tray from the oven and allow the squash to cool slightly so it’s comfortable to handle.
- Cook the Beef Marinara Sauce: While the squash is roasting, prepare the hearty filling. Heat the remaining 3 teaspoons of olive oil in a large skillet over medium-high heat.Add the ground beef and break it apart with a spoon as it cooks. Season with salt, black pepper, onion powder, and garlic powder. Continue to cook until the beef is browned all over and no longer pink, about 6–8 minutes. If there is excess liquid or grease in the skillet, carefully drain it off. Stir in the marinara sauce, reduce the heat to medium-low, and let it simmer for 3–5 minutes, allowing the flavors to meld.
- Shred the Roasted Squash into Strands: Once the roasted squash halves have cooled enough to handle, flip them over so the flesh faces upward. Using a fork, gently scrape the inside from edge to edge. The flesh will naturally pull apart into long, spaghetti-like strands. Continue scraping until each squash half is fully shredded but still held together by the outer shell, creating natural “boats.”
- Combine the Squash and Sauce: Transfer the shredded squash strands into the skillet with the beef marinara sauce. Stir everything together thoroughly so the squash absorbs the rich flavors of the sauce. The mixture should look hearty and well combined, with each strand coated in savory tomato goodness.
- Assemble the Squash Boats: Spoon the saucy squash mixture back into the hollowed squash shells, dividing it evenly between the halves. This step transforms the squash into edible “boats,” making the presentation both fun and practical. Sprinkle each filled half generously with shredded mozzarella cheese.
- Bake Until Cheese is Melted: Place the stuffed squash halves back on the sheet pan. Return them to the oven and bake for about 10 minutes, or until the cheese has fully melted and turned bubbly with slight golden spots. This final bake locks in the flavors and gives the dish its irresistible cheesy finish.
- Garnish and Serve: Remove the boats from the oven and let them cool for a couple of minutes. Sprinkle with freshly chopped basil or parsley for a pop of freshness and color. Serve the boats directly in their shells for a rustic, family-style presentation. Dig in with a fork and enjoy a warm, comforting, and nutrient-packed meal.
Notes
- Microwaving the squash before cutting makes slicing safer and easier.
- Roasting the squash cut side down ensures tender, evenly cooked strands.
- Drain excess liquid from the beef to prevent a watery filling.
- Stirring the squash into the sauce before stuffing maximizes flavor.
- Fresh herbs add a burst of color and brightness just before serving.
- This recipe can be made ahead and reheated for a quick meal.
Chef’s Secrets for Perfect Squash Boats
The key to making spaghetti squash boats delicious lies in texture and flavor balance.
Roasting the squash cut side down concentrates the natural sweetness and prevents sogginess.
Browning the beef properly before adding marinara is equally important—taking a few extra minutes to develop color on the meat deepens the flavor of the entire dish.
When scraping the squash, avoid over-scooping too close to the skin, as the shell needs to remain sturdy enough to hold the filling.
Finally, combining the squash strands with the sauce in the skillet before stuffing ensures every bite is evenly coated and flavorful.
Serving Suggestions for Every Occasion
These spaghetti squash boats shine as a hearty main course, but they can easily be paired with simple sides to round out the meal.
Serve them with a crisp green salad tossed in a light vinaigrette to add freshness and balance.
Garlic bread or roasted vegetables such as broccoli, zucchini, or bell peppers make excellent companions.
For a complete Italian-inspired spread, offer a side of antipasto or a small bowl of minestrone soup.
If serving guests, garnish with fresh basil leaves and a sprinkle of Parmesan for an elegant touch.
Best Practices for Storing Leftovers
Leftover spaghetti squash boats keep beautifully for quick meals throughout the week.
Once cooled, scoop the filling out of the shells and transfer it into an airtight container.
Store in the refrigerator for up to four days.
To reheat, microwave in short intervals until warm, or place in an oven-safe dish and bake at 350°F until heated through.
The oven method helps preserve the cheese’s texture.
Freezing is possible, but the squash can release water when thawed—so it’s best enjoyed fresh or refrigerated.
Frequently Asked Questions
1. Can I use ground turkey or chicken instead of beef?
Yes! Both ground turkey and ground chicken are excellent leaner substitutes. Just be sure to season generously since they have a milder flavor than beef.
2. How do I know when the spaghetti squash is fully cooked?
The squash is ready when the flesh easily pulls into spaghetti-like strands with a fork. If it feels firm or resists shredding, return it to the oven for another 5–10 minutes.
3. Can I make this recipe vegetarian?
Absolutely. Simply replace the ground beef with sautéed mushrooms, lentils, or plant-based crumbles. The result is still hearty and protein-rich while remaining completely meat-free.
4. What type of marinara sauce works best?
Use a high-quality store-bought marinara or homemade sauce. Look for one with minimal added sugar and a balanced flavor of tomatoes, herbs, and garlic. A thicker sauce helps prevent excess moisture in the boats.
5. Can these be made ahead for meal prep?
Yes, this recipe is very meal-prep friendly. Assemble the boats up to the point before adding cheese, cover, and refrigerate for up to 24 hours. When ready, top with cheese and bake until hot and bubbly.
