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Spaghetti Squash Boats

Easy Cheesy Spaghetti Squash Boats Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 2 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 1 medium spaghetti squash (3 to 4 lbs)
  • 1 tbsp olive oil
  • Salt and black pepper
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 lb lean ground beef
  • 1 cup jarred marinara sauce
  • 1 tsp dried Italian seasoning
  • 1 cup shredded low-moisture mozzarella
  • 1/4 cup grated Parmesan

Method
 

  1. Preheat oven to 400°F. Halve the squash, remove seeds, rub cut sides with oil, salt, and pepper. Roast cut-side down for 40 minutes.
  2. While squash roasts, cook onion in a skillet over medium-high heat until soft. Add garlic, then ground beef, and brown for about 8 minutes.
  3. Stir in marinara and Italian seasoning, reduce heat, and simmer for 5 minutes. Adjust salt to taste.
  4. Flip squash cut-side up, rake strands with a fork, and spoon in the meat sauce. Top with mozzarella and Parmesan.
  5. Return to the oven for 10 minutes until cheese is bubbly and golden. Serve hot.

Notes

If your squash halves are smaller than 3 lbs, start checking them around 30 minutes. Any leftover meat sauce can be frozen for up to 2 months and used on pasta or another round of boats.