Spaghetti Squash Boats Recipe
Easy Weeknight Dinner
Spaghetti Squash Recipe That Even Kids Enjoy!
I've been making this spaghetti squash dish for several years now, and although I've tried a few variations over the years, I've shared my best recipe below! Roasting the spaghetti squash first gives it a delicious roasted flavor that arises as the cut edge of the squash starts to caramelize while baking in the oven.
I like making this recipe because it has a lot of veggies that are flavorful and delicious. Plus, my kids really like that their dinner arrives in a "boat." My daughter loves anything with cheese, so the melted mozzarella pearls are her favorite part of this meal. My son isn't a big fan of any spaghetti with sauce—so for him, knowing that there is no sauce in his "spaghetti" is a big plus.
To upgrade this recipe to a main dish, I've sometimes added slices of cooked sweet Italian sausage in step 6 of the instructions below. You can also switch up the veggies that are included in the boats, but I've found the ones listed below to be a good mix.
This recipe will last 3 to 5 days in the refrigerator. The best way to reheat is in the oven for 10 to 15 minutes at 350 degrees. Cover with tin foil to prevent it from drying out, and/or add shredded mozzarella cheese to the top before reheating to enhance the flavor of your leftovers.
I hope you like this recipe as much as my family does!
- 2 spaghetti squash, halved
- 2 tablespoons olive oil
- 1 container mozarella pearls
- 2 zucchini, cut into 1/2 pieces
- 1 sweet onion, sliced
- 1/4 teaspoon onion salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon tarragon
- 1/2 cup cherry tomatoes, halved
- Salt and pepper, to taste
- Using a fork, pierce spaghetti squash repeatedly around the entire squash. Microwave the squash for 1-2 minutes. Remove from microwave with caution as squash will be hot. (This step is optional but makes it easier to slice squash in half and shorten cook time in the oven.)
- Cut spaghetti squash lengthwise and scoop out seeds in the middle of each half. Brush inner portion of squash with olive oil. Season inner halves with salt and pepper.
- Placing spaghetti squash cut side down on a baking sheet, roast squash for 20 minutes at 350 degrees. Flip squash over and continue to roast for 15 additional minutes or until squash is fork tender and spaghetti squash comes away in strands when you run the fork down the inside.
- While allowing the squash to cool slightly, add remaining olive oil to a pan at medium heat. Add sliced onions and zucchini and cook until onions are translucent and zucchini is cooked through. Add sliced tomatoes to pan and stir.
- Using a fork, scrap along the inside of the spaghetti squash until all the insides have pulled away from the edges of the squash. Take care not to tear the edges of the spaghetti squash as the outer, inedible part of the squash will be used to make the "boat."
- Pour all the spaghetti squash into the skillet with onions, zucchini and tomatoes and toss to coat. Season with onion salt and garlic powder and tarragon. Taste and add more salt/pepper as needed. Lastly, add the mozzarella pearls and stir all ingredients together.
- Move all ingredients back into the spaghetti squash "boats" and garnish with fresh tarragon if available. Bake boats at 350 degrees for 5 minutes to ensure mozzarella cheese is melted and all ingredients are warmed through.
- Serve and enjoy!
Easy Vegetarian Dinner
|Serving size: 4|
|Calories from Fat||126|
|% Daily Value *|
|Fat 14 g||22%|
|Saturated fat 5 g||25%|
|Carbohydrates 8 g||3%|
|Sugar 4 g|
|Fiber 2 g||8%|
|Protein 8 g||16%|
|Cholesterol 22 mg||7%|
|Sodium 258 mg||11%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
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© 2018 Lisa Bean