Irresistible Stuffed Spaghetti Squash Boats
These stuffed spaghetti squash boats are a hearty and healthy meal that's both satisfying and impressive. Tender spaghetti squash is filled with a savory mixture of Italian sausage, spinach, and cheese, creating a delicious and complete meal served in its own edible bowl.
Equipment
- Fork
- Baking Sheet
- Large knife
- Grapefruit spoon (or regular spoon)
- Large skillet
- Mixing spoon
- Oven
Ingredients
- 1 large spaghetti squash 3-4 pounds
- 1 tablespoon olive oil
- Salt to taste
- Pepper to taste
- 1 pound Italian sausage, removed from casings
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 5 ounces fresh spinach, roughly chopped
- ½ cup ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes optional
- Fresh basil, chopped optional
- Extra Parmesan cheese optional
- Mozzarella cheese, shredded optional
Instructions
- Preheat oven to 375°F (190°C). Poke holes all over the spaghetti squash with a fork.
- Bake the whole squash for 30-45 minutes, or microwave for 5-7 minutes, rotating halfway through. Let cool slightly.
- Preheat oven to 400°F (200°C).
- Carefully cut the squash in half lengthwise and scoop out the seeds and stringy bits.
- Drizzle the cut sides of the squash with olive oil, then season with salt and pepper.
- Place the squash halves cut-side up on a baking sheet and roast for 30-40 minutes, or until the flesh is easily pierced with a fork.
- While the squash is roasting, brown the Italian sausage in a large skillet over medium heat, breaking it up with a spoon. Drain off any excess grease.
- Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped spinach and cook until it wilts, about 2-3 minutes.
- Add the diced tomatoes (undrained), ricotta cheese, Parmesan cheese, oregano, and red pepper flakes (if using). Season with salt and pepper to taste. Simmer for 5-10 minutes, allowing the flavors to meld together.
- Once the spaghetti squash is cooked and cool enough to handle, use a fork to scrape the flesh into spaghetti-like strands, leaving about 1/2 inch of squash intact along the edges.
- Gently stir the spaghetti squash strands into the sausage and spinach mixture in the skillet.
- Spoon the filling back into the spaghetti squash 'boats,' mounding it slightly on top.
- If desired, sprinkle the tops of the stuffed squash boats with shredded mozzarella cheese or extra Parmesan cheese.
- Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the cheese is melted and bubbly (if using).
- Remove the stuffed spaghetti squash boats from the oven and let them cool slightly before serving.
- Garnish with fresh basil, if desired. Serve immediately and enjoy.
Notes
Pre-roasting the squash makes scooping easier. Get creative with the filling! Use ground beef, turkey, or lentils. For make-ahead, roast squash and prepare filling ahead, storing separately. Stuffed squash boats can be frozen for up to 2 months; thaw overnight before reheating.