It’s officially squash season! And while I’ve made spaghetti squash practically every way possible (hello lasagna), my new favorite is via boats. Or rather Spaghetti Squash Boats. An easy, healthy, and most importantly flavorful recipe I’ve been making nonstop lately.
Think of this Spaghetti Squash Boat recipe like the loaded baked potato of squash recipes. You can come up with 100 different combos (vegan, vegetarian, or carnivore) and because spaghetti squash has the tofu-like ability to take on whatever flavor you’re cooking it with you’ll likely ace it every time. My husband who won’t touch squash with a ten-foot pole loved this dish so much he warmed it up for lunch the next day and even asked if we could try a buffalo chicken riff next time.
This Spaghetti Squash Boat recipe is also a big win because it’s deceptively healthy by allowing you to stuff it full of veggies and because of how melty the cheese becomes with the actual use of very little cheese. The other key to making your squash boat pack a true punch is the building of flavors through sauteing the sausage, garlic, onions, and veggies in the same pan.
And as if you needed another reason to try Spaghetti Squash Boats, bonus points if you’re a Sunday meal prepper because by cooking the Spaghetti Squash ahead of time this truly turns into a 30-minute meal.
Print the recipe out below and try it for yourself. And don’t forget to tag us on Instagram with whatever Spaghetti Squash Boat combo you created. Truly, MKR
Spaghetti Squash Boats
Equipment
- Sheet Pan
- Saute Pan
Ingredients
- 2 Spaghetti Squash
- 4 Sasuage Links (Chicken, Pork or Turkey. I prefer to use Andouille Turkey Sausage when possible).
- 2 cups broccoli rough chopped
- 2 cups asparagus cut into 1" pieces
- 1 small onion chopped
- 3-4 cloves garlic finely chopped/diced
- 1 bag shredded skim mozzerella cheese
- salt and pepper to taste
- red pepper flakes (optional)
- olive or avocado oil for sauteeing
Instructions
- Preheat oven to 425 degrees.Cook spaghetti squash face down on a baking pan lined with tin foil until cooked through. Approximately 30 minutes. Once cooked fork out the squash carefully into a large bowl reserving the spaghetti squash skins for baking. **This can be done up to 2 days in advance**While the squash is cooking, heat a large saute pan over medium/high heat spray non stick spray and add olive oil. Once hot add sausage, crumbling and cooking through. Once cooked remove and set aside. Place the pan back onto the heat and spray if needed again. You want the sausage oil reserves to stay in the pan for flavoring. Add onions and garlic cooking 2 minutes or until browned and tender. Add broccoli and asparagus. If frozen cook until warm/hot, if raw cook until softened.Add spaghetti squash and sausage back to the mixture with salt, pepper, red pepper and 1/4 cup of the cheese until combined and melted.Add skins back onto the sheet pan and spoon mixture back into the squash skins like a twice baked potato. Cover with remaining cheese and bake until cheese is fully melted.Remove and enjoy.
