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Close-up image showcases delicious Stuffed Spaghetti Squash Boats, filled with vibrant ingredients and baked to perfection.

Stuffed Spaghetti Squash Boats Ultimate

These stuffed spaghetti squash boats offer a delicious and healthy alternative to traditional pasta dishes. The squash is roasted until tender, then filled with a flavorful sausage and tomato sauce mixture, topped with cheese, and baked until bubbly for a satisfying and complete meal.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 2
Course: Main Course
Cuisine: Italian-American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 medium spaghetti squash about 2-3 pounds
  • 1 tablespoon olive oil
  • 1/2 pound ground Italian sausage or vegetarian substitute
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese or vegan alternative
  • Fresh basil leaves, chopped for garnish

Equipment

  • Oven
  • baking sheet
  • parchment paper
  • knife
  • Spoon
  • large skillet
  • fork
  • cutting board
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise.
  3. Scoop out the seeds and stringy pulp.
  4. Drizzle the cut sides with olive oil, and season with salt and pepper.
  5. Place the squash cut-side down on a baking sheet lined with parchment paper.
  6. Roast for 40-50 minutes, or until the squash is easily pierced with a fork and the flesh can be shredded with a fork.
  7. While the squash is roasting, cook the ground Italian sausage in a large skillet over medium heat, breaking it apart with a spoon. Drain off any excess grease.
  8. Add the chopped onion and minced garlic to the skillet with the sausage. Cook until the onion is softened, about 5 minutes.
  9. Stir in the diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally, to allow the flavors to meld.
  10. Once the squash is cool enough to handle, use a fork to shred the flesh into spaghetti-like strands, leaving about 1/2 inch of squash intact around the edges of the skin (to maintain the 'boat' shape).
  11. Spoon the sausage and tomato sauce mixture into the hollowed-out spaghetti squash halves.
  12. Top with the shredded mozzarella cheese.
  13. Return the stuffed squash boats to the oven and bake for 5-10 minutes, or until the cheese is melted and bubbly.
  14. Garnish with fresh basil leaves before serving.

Notes

For a vegetarian option, substitute the sausage with plant-based ground meat or a mixture of sautéed vegetables like mushrooms, zucchini, and bell peppers. You can also add a touch of red pepper flakes to the sauce for a spicy kick. Leftovers can be stored in the refrigerator for up to 3 days.