Here’s the RIGHT WAY to cook spaghetti squash boats! This method will leave you with a juicy, tender, spaghetti-like experience every single time. Full of fiber and other nutritious value.
Savory Thoughts: “One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf,
How can you think if you are not fueled by the proper energy, or nutrition, or even the necessities in life we need to sustain?
Let’s take a moment to talk about spaghetti squash boats today. I eat squash all the time, but as much as I eat it, I used to hate handling it. I hated dealing with the tough skin.
Here’s why this Spaghetti Squash boat recipe work?
There are so many different methods on how to handle squash.
Some of the best practices include: bake first, steamed in a pan in the oven, sliced into rings, cut lengthwise, or boil first.
All of those options will work, but I have a preferred method. I microwave the squash whole for about 5 minutes to soften it up. I find this to be the most effective way to handle almost any squash, especially spaghetti squash.
How do you cook squash boats and how do you make spaghetti squash with ground beef?
Here’s my trick: after I microwave the spaghetti squash, I then would cut the squash lengthwise. Remove the seeds. Base it with olive oil in the cavity and the edges, then bake it face down on 425 degrees for 20-25 minutes.
Then remove the boat from the oven and fill it with the beef sauce and cheese. Then bake for an additional 10 minutes.
Sounds easy, right? See no hassle or stress! In the end, you are left with a delicious spaghetti squash to enjoy with your family. The squash is left moist and very much ready to be filled with your favorite toppings.
Now that we have gotten that out of the way, here’s what you’ll need: Spaghetti squash, onions, fresh parsley, fresh basil, tomatoes, tomato sauce, garlic, salt and pepper to taste, cheddar and mozzarella cheese, and olive oil.
The squash is filled with fiber and is perfect for fall and winter. It’s a great way to have “spaghetti” without all the high carb guilt.
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How To Cook Spaghetti Squash Boats
- 1 Spaghetti squash
- ⅓ cup Onions diced
- 1 lb Ground Beef
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil
- 2 tomatoes, crushed or 1 can crushed tomatoes
- 2 cups tomato sauce
- 2 cloves garlic
- salt and pepper to taste
- 1 cup cheddar cheese
- ½ cup mozzarella cheese
- 2 tablespoon olive oil
- Heat the oven to 425 degrees.
- Heat the squash in the microwave for 5 minutes to soften it up.
- Cut the squash in half lengthwise. Remove the seeds and brush the olive oil in the cavity and the edge of the squash. Bake for 30 minutes.
- Meanwhile the squash cook, in a hot skillet brown the beef for about 5 minutes.
- Once brown, add salt and pepper. Stir. Then add the crushed tomatoes, onions, herbs and garlic. Cook for about 2 minutes.
- Add the tomato sauce. Stir. Let simmer on low for 7 minutes. Remove from heat set aside.
- Use a fork to lightly scrape the inside of the squash, then fill in the cavity with the meat sauce. Topped with cheese and bake for 10 minutes or until golden brown on top. Let cool and serve warm.
I tried this and it was delicious. We don’t like it mushy so I sprinkle each face with salt (fairly heavily) before cooking. Let it sit for 20 minutes or so. The salt draws out a surprising amount of moisture. Wipe the salty water away with paper towels. I also use a little more heat which I think also takes out more moisture. Just our preference.
Thank you very much, Frank. Your tips is also helpful. Very glad you liked it. Thank you.
Careful printing from your phone or you’ll get a thousand full page color photos. 😳 When I hit “print recipe” I thought that was all I’d get.
I am so sorry Patty. I always our readers to unselect the camera before printing.
We just started eating spaghetti squash … I’ve never tried it before a few weeks ago. I started making it with olive oil, butter, spices and Parmesan like you would with pasta and it was very good. We decided to try an actual recipe with it and this was the first one I found that looked good. I am shocked at how good this is. Coming from an Italian household (Utica, NY) where we’re VERY picky ….. we usually don’t care for a lot of recipes on here. Most of the time they’re bland or something’s just not ideal. This is the ABSOLUTE BEST dinner I’ve had in a long time. I’m so impressed. The only thing I did different is simmer the sauce for an extra 20 minutes … it always makes a difference to slow down and let it go for a while. If in a hurry, I’m sure it would be fine but the flavors really come out the longer it goes. Give this a try, you won’t regret it! 😃
WOW!!! Thank you very much, Megan! I am so very happy to hear you loved it and it worked out for you. Thanks for the tip as well. I will use the extra mentioned time from now on. Thanks for reading. Hope you find more recipes you like on this site. Cheers!
These look glorious! My mouth is watering and I want to eat them right off the screen!
I was literally just looking online for how to cook spaghetti squash boats and couldn’t find anything that helpful! You read my mind – these look incredibly delicious!
Great minds think alike! I hope you find this recipe to be helpful.
Thank you for sharing your delicious recipe. I made it and my kids loved it.
Is the calorie count for entire recipe or per serving?
Thank you, Minka. The calorie count is estimated for 2 servings.
Catherine Baez Sholl
Oh wow, what a great meal! Great combination of flavors with the spaghetti squash.
OMG such beautifully baked squash boats and that cheese is drooling me. I just had lunch but I want to have this now. Stunning.
Thank you, Renu!
Kari - Get Inspired Everyday!
These look fantastic and just the perfect comfort food!
Great tip to microwave the squash whole before cutting it. I also hate cutting spaghetti squash. I’m going to have to try that! Great tip and recipe!
Great tip to microwave the squash before cutting it! Cutting spaghetti squash has always been such a feat of strength… thanks for the great tip! And this recipe looks so delicious!
This looks so good, I’m going to try for dinner tonight, just wondering can you freeze it for a later?
Thank you so much. Yes, you can freeze it. Place the squash in a freezer safe bag. Squeeze as much of the air out to avoid freezer burn. To be extra careful, wrap it in plastic wrap first, then aluminum foil, then place it in a freezer safe bag. You can store it in the deep freezer for up to 3 months.
I love spaghetti squash – I often roast it and then stir fry it as a gluten free side dish (instead of pasta) or even as a one pot meal with meat and veggies – but this is a new way of making it I know I will love! this is one I am definitely going to try!
I am alwyas hunting for nutritious and fiber-rich recipes, so these spaghetti squash boats are just perfect for me! And knowing the right way to cook them is priceless! Thanks a lot for sharing it – really appreciate it! 🙂
Heck yes! This is how it’s done! I love spaghetti squash boats and all of the fun ways to stuff them! Love this recipe!
I have to confess I have never made spaghetti squash boats but I think I really need to! Yours look mouth-wateringly delicious.
Thank you very much!
Oh my . . . .the cheesy-ness is calling my name! Plus, I’m a huge fan of beef and so is my family so these boats are sure to make my guys happy (and force them to eat veggies)!
Oh my! They look so golden delicious! I can’t wait to make them, too!
I really appreciate your thorough approach, tips and photos; thank you!! Such a delicious recipe!!
Thank you, Megan!
I’ve used the microwave before too. It’s a great start, but love the idea of finishing it in the oven.
Spaghetti squash is my absolutely favorite. That melted cheese on your photos is amazing! And colors are so vibrant, makes me instantly want it for lunch!
Thank you, Ruchi!
Cheese Curd In Paradise
This is beautiful! I love the crust on the cheese and the savory sauce. This is a must make for me!
Thank you! I hope you enjoy it as much as we do!
Absolutely mouthwatering!! Love all of the images you added to this post! So helpful!
You are too sweet! Thank you, Joni! I am glad you found the pictures to be helpful.