Pasta goes low carb in these easy Baked Stuffed Spaghetti Squash Boats. Spaghetti squash is substituted for pasta and tossed with a fresh blend of tomatoes, onions, garlic, and basil.
This baked spaghetti squash recipe is quick, healthy, and makes the perfect side dish or vegetarian dinner. Find out how to cook and prepare this incredible vegetable and all the ways it can curb your pasta craving.
Table of contents
Best Things About Spaghetti Squash
A delicious, healthy addition to any meal, spaghetti squash is low carb, low-fat, gluten-free, and vegan. Plus it's so versatile!
It is the fact that this vegetable can look like spaghetti that creates the many variations. Practically anything you can do with spaghetti, you can do with this squash.
The texture of the spaghetti-like strands is tender and similar to an al dente pasta with a relatively mild but slightly sweet flavor. The blandness of this squash is why it works so well as it takes on the full flavor of the ingredients.
Try it in this Shrimp Primavera by switching out regular pasta for the squash. Or opt for my easy Lasagna Stuffed Spaghetti Squash for comfort food gone healthy.
Why You'll Love This Baked Spaghetti Squash Recipe
In this Italian-style Stuffed Spaghetti Squash recipe, I used spaghetti squash in place of pasta and simply dressed it up with some tomatoes, basil, fresh garlic, and cheese.
Now I know what you're thinking - but I've never cooked spaghetti squash! No worries! It's really incredibly simple. It's just a matter of baking the squash and the vegetable does the rest.
When it's done baking, the flesh shreds easily with a fork and comes out looking just like spaghetti. Just knowing a few simple steps will have you cooking it like a pro.
This baked stuffed spaghetti squash recipe is easy to make and, although it is made with just vegetables, it has plenty of substance to fill you up and a flavor that will wow you. Bonus, you can use the skin as a bowl for easier cleanup! I think that's pretty cool!
I served mine with some grilled fish but it pairs perfectly well with any meat or opt for a totally satisfying vegetarian dinner. It's definitely a delicious, no-guilt way to get your pasta fix! Enjoy!
Ingredients
Here's what you'll need for this stuffed spaghetti squash recipe:
- Spaghetti squash - look for a medium size squash for the perfect sized single serving
- Olive oil
- Onion
- Garlic
- Tomatoes - use fresh tomatoes for the best flavor and most nutrition
- Gruyere cheese - is a great melty, rich cheese. Mozzarella can also be substituted
- Parmesan cheese
- Fresh basil - add as much or as little as you like
How to Cook Spaghetti Squash
- This squash is very hard and needs to be softened in the microwave in order to be able to cut it. To do this, pierce the outside skin several times with a knife then place it in the microwave. Cook on high for 5 minutes. Let it cool slightly.
- Cut squash in half from top to bottom and, using a large spoon, scoop out all the seeds and stringy insides.
- Sprinkle the flesh with a small amount of olive oil.
- Season with salt and pepper.
- Turn upside down on a foil-lined cookie sheet and bake for 30-40 minutes. You'll know when it's done as a knife will go through the skin very easily.
- Remove from oven and let cool slightly.
- Take a fork and gently run the fork through the flesh creating spaghetti-like strands. Voila! Low Carb Pasta!
Directions for Spaghetti Squash Boat
- In a medium skillet, saute onions and garlic.
- Add tomatoes just until warmed.
- Place squash that has been shredded with a fork in a bowl for easy mixing.
- Top with cooked tomato-onion mixture.
- Add some chopped fresh basil.
- Sprinkle with both cheeses and toss. Place back in squash to use as a bowl or directly onto dinner plates.
Deliciously light, fantastically fresh, and totally delicious. These Baked Stuffed Spaghetti Squash Boats make a great side dish for almost any meal. I like to serve mine with Chicken Parmesan, Italian sausage, or grilled salmon. Enjoy!
Recipe Variations
There are many ways to make this incredible vegetable the hero of the dinner table. Here are some ideas.
- Parmesan Spaghetti Squash - Toss 2 Tablespoons olive oil, 2 cloves of roasted garlic, 1-¼ cups grated Parmesan cheese, and salt and pepper with cooked spaghetti squash. Place the mixture in the squash bowl and serve immediately.
- Caprese Spaghetti Squash - exchange the gruyere for mozzarella cheese
- Top it with this delicious red pepper sauce.
- Toss it with your favorite meaty pasta sauce.
- How about indulging in a little Spaghetti Squash Alfredo? - Just toss prepared squash with alfredo sauce and place back in squash skin. Top with cheese and place under broiler until browned.
Make Ahead Prep
Cook and shred the spaghetti squash. Let it cool then store it in an airtight container in the refrigerator for up to 5 days.
Chop the onion and tomato. Shred the parmesan and Gruyere. Store them in separate containers in the fridge.
When you're ready to make the final dish, prepare the filling and bake the boats as directed.
How to Store and Reheat
- To Store: Place the leftovers in an airtight container and store them in the refrigerator for up to 4 days.
- To Reheat: Place the stuffed squash in an oven-safe dish and bake at 350°F for 20 minutes or until heated.
- Freezing is not recommended because the squash will become mushy and watery when frozen and thawed.
Frequently Asked Questions About Spaghetti Squash
Absolutely! It's one of the winter vegetables rich in vitamins, minerals, and antioxidants. It is also low in calories, high in fiber and gluten-free, low fat as well as low carb.
No, most other squashes bake up to a creamy consistency. In fact, there is no other squash that will form stingy strands similar to spaghetti.
You sure can! And if you do, the result is a mushy mess. The way to prevent this is to test the squash about 10 minutes prior to the total time. You can do this by turning it over and running a fork over the flesh. If it starts making strands it is done.
When raw, it will keep on the counter for 1 to 3 months. When cooked, it will keep for 3 to 5 days in the refrigerator in an airtight container.
More Squash Side Dishes
Yellow Squash Galette is layered in a pie shell with zucchini and baked on a bed of lemon ricotta, caramelized onions, and tomatoes. It makes a delicious side dish for every day or special enough for company.
Margherita Zucchini Boats have all the flavors of your favorite margherita pizza without the carbs! Make it as an appetizer, side dish, or even a meatless main.
Cheesy Zucchini Onion Tomato Casserole is easy to prepare and packed with nutrition, plenty of seasonal flavors, and topped with cheesy goodness. It's the perfect side dish or vegetarian dinner.
Find lots of vegetable side dish recipes here on 2CM!
LOVE QUICK & EASY RECIPES? FOLLOW ME ON INSTAGRAM, FACEBOOK, & PINTEREST FOR ALL THE LATEST RECIPE INSPIRATION! PLUS JOIN MY EMAIL LIST AND RECEIVE A FREE E-BOOK.
Baked Stuffed Spaghetti Squash Boats
Ingredients
- 1 spaghetti squash
- 2 Tablespoons olive oil
- 1 onion chopped
- 3 cloves garlic or 1-½ teaspoons minced garlic
- 2 large tomatoes, chopped
- ½ cup Gruyere shredded
- ¼ cup Parmesan or Pecorino-Romano grated
- 8-10 leaves fresh basil chopped
Instructions
- Preheat oven to 425 degrees. Line a cookie sheet with aluminum foil and spray with non-stick spray.
- Soften spaghetti squash by piercing with fork in several places and cooking in microwave for 5 minutes on high.
- Cut spaghetti squash in half lengthwise and scoop out stringy pulp and seeds.
- Coat flesh with olive oil and season with salt and pepper.
- Lay cut side down on prepared cookie sheet.
- Bake in oven for 30-45 minutes, depending on size, until softened. You should be able to insert a knife with minimal resistance.
- Let cool slightly the carefully shred with a fork. You will want to preserve the outer skin to use as a bowl for serving. Place shredded squash in a large bowl and set aside.
- While squash is cooling, heat oil in a large skillet and saute onion and garlic for 5 minutes or until onion is translucent.
- Add tomatoes and stir, leaving on only long enough for tomatoes to heat up.
- Add onion-tomato to shredded squash, followed by basil and both cheeses.
- Spoon back into the squash skins, garnish with basil leaves and serve immediately.
Notes
Variations
There are many ways to make this incredible vegetable the hero of the dinner table. Here are some ideas.- Parmesan Spaghetti Squash - Toss 2 Tablespoons olive oil, 2 cloves of roasted garlic, 1-¼ cups grated Parmesan cheese and salt and pepper with cooked spaghetti squash. Place in squash bowl and serve immediately.
- Top it with this delicious red pepper sauce.
- Toss it with your favorite meaty pasta sauce.
- How about indulging in a little Spaghetti Squash Alfredo - Just toss prepared squash with alfredo sauce and place back in squash skin. Top with cheese and place under broiler until browned.
Nutrition
This post has been updated with better instructions and new photos. It was first published on October 18, 2015.
