Spaghetti Squash Boats
Healthy, low carb, vegetarian spaghetti squash boats filled with marinara, Parmesan, and fresh basil. A flavorful alternative pasta dish perfect for weeknight dinners.
Ingredients
- 1 medium spaghetti squash 3-4 lbs; firm, bright yellow skin
- 2 tbsp extra-virgin olive oil
- 1/2 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 1 clove garlic minced (or 1 tsp garlic powder)
- 1 cup low-sugar marinara sauce store-bought or homemade
- 1/2 cup Parmesan freshly grated (or nutritional yeast for dairy-free)
- 1/4 tsp red pepper flakes optional, for a gentle kick
- handful fresh basil leaves torn (or 1 tsp dried)
- chopped parsley or microgreens optional
Instructions
- Preheat your oven to 400°F (205°C) and place a rack in the middle.
- Carefully slice the spaghetti squash in half lengthwise. Scoop out the seeds and drizzle each cut side with olive oil, salt, pepper, and garlic.
- Arrange the squash halves cut-side down on a baking sheet and roast for 35–40 minutes until tender. Shred the flesh into noodles.
- Fill the squash boats with marinara sauce, Parmesan, and red pepper flakes. Bake for another 5–7 minutes until cheese is melted.
- Garnish with basil, parsley, or microgreens. Enjoy the spaghetti squash boats warm.
Notes
Choose a squash with uniform thickness for even roasting. Customize with ricotta for extra creaminess or dairy-free cheese for a vegan option.
Nutrition
Calories: 180kcal
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