Spaghetti Squash Boats
Transform your dinner routine with these irresistible Spaghetti Squash Boats, a low-carb, high-flavor twist on classic stuffed dishes. This recipe combines tender, roasted spaghetti squash with a savory, protein-packed filling of seasoned ground turkey or beef, garlic, and crushed tomatoes, all perfectly spiced with Italian seasoning and a hint of red pepper flakes. Topped with a luscious layer of melted mozzarella and Parmesan cheese, these vibrant "boats" are baked to golden perfection and garnished with fresh parsley for an elegant touch. Not only are they a nutritious alternative to traditional pasta dishes, but they’re also a creative way to serve a hearty, one-dish meal that’s perfect for family dinners or meal prepping. Ready in just over an hour, these easy-to-make boats are gluten-free, keto-friendly, and bursting with satisfying flavors!
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Recipe Information
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 pound ground turkey or ground beef
- 3 cloves garlic
- 1 small yellow onion
- 14 ounces crushed tomatoes
- 1 teaspoon Italian seasoning
- 0.25 teaspoon red pepper flakes
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil.
Cut each spaghetti squash in half lengthwise and remove the seeds with a spoon.
Drizzle the cut sides of the squash with 1 tablespoon of olive oil (divided evenly), then sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Place the squash halves cut side down on the prepared baking sheet and roast in the oven for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
Add the finely diced onion and sauté for 3-4 minutes until softened. Mince the garlic cloves and add them to the skillet, cooking for an additional 1 minute until fragrant.
Add the ground turkey or beef to the skillet, using a wooden spoon to break it into small pieces. Cook until browned and fully cooked, about 7-8 minutes.
Stir in the crushed tomatoes, Italian seasoning, red pepper flakes, and the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Simmer the mixture for 10 minutes over low heat to allow the flavors to develop.
Remove the roasted squash from the oven and let it cool slightly. Use a fork to scrape the inside of each squash half, creating spaghetti-like strands, but leave the strands inside the squash shell to form a "boat."
Divide the meat mixture evenly among the four squash halves, spreading it over the spaghetti squash strands.
Top each squash boat with shredded mozzarella cheese and grated Parmesan cheese.
Place the filled squash back into the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh chopped parsley before serving.
Serve immediately and enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1051 mg | 46% | |
| Total Carbohydrate | 14.9 g | 5% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 709 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
