Spaghetti Squash Boats make a delicious side dish cut down or a full blown low carb vegetarian meal for one. Want to get creative? Add chicken, beef, or sausage in your boat for a totally filling and perfectly healthy dinner tonight.
Other recipes that use spaghetti squash are Spaghetti Squash Lasagna, Roasted Butternut Squash and How to make Spaghetti Squash in the oven.
Spaghetti Squash Boats
This tasty spaghetti squash will make you appreciate veggies like never before. An easy, cheesy and creamy side dish, you will LOVE this recipe.
Personally I get in a rut where I am roasting carrots or steaming broccoli, so when I can incorporate more interesting veggies like squash, I get excited.
Of course a dish like this take a bit more prep, but for a few times a month or even a holiday meal, its definitely worth it. Even if it takes a bit of time becuase squash is one veggie that has to get good and soft, its also super easy so don’t let that detract from your future delicious meal~
- 1 spaghetti squash
- 1 teaspoon vegetable oil
- 3 tablespoons minced garlic
- 4 ounce cream cheese, cubed
- 1/2 cup cottage cheese
- 2 cups chopped fresh spinach
- 1/2 cup shredded Parmesan or Asiago cheese
- 1 cup shredded mozzarella cheese
- salt and pepper
Make it a Meal: Make your spaghetti squash boats a meal. Feel free to add pre-cooked steak, ground beef, breakfast sausage, or bits of grilled chicken.
You can also try different spices like Mexican or pizza flavored to alter your recipe.
How to make Squash Boats
Spaghetti Squash Tips: This takes at least 30-45 minutes to cook the squash to make it tender. Then another 20 minutes to cook the cheese/filing on top. Add about 5-7 minutes for the filling to cook on the stove. The time to prep is about 15 minutes.
Preheat oven to 350.
Cut squash in half lengthwise.
Use a spoon to scoop out the seeds and discard. Spray flesh side of squash with cooking spray or brush with oil.
Place flesh side down in a large baking dish and bake for 30-45 minutes or until soft and tender.
Remove from oven and let set for 15 minutes.
Loosen the spaghetti squash with a fork and set flesh side up in baking dish.
In a skillet, add oil, garlic and cream cheese.
Heat on low heat, stirring frequently until all cheese is melted.
Stir in cottage cheese, and spinach and heat until warm, about 2 minutes.
Stir in Parmesan cheese.
Divide mixture in half and spread onto each halves of the squash.
Season with salt and pepper.
Sprinkle 1/2 cup of mozzarella cheese onto each squash boat.
Bake for 20-25 minutes or until bubbly.
Broil for 2 minutes until cheese just begins to brown.
Serve immediately.
Love squash? Try my Butternut Squash Soup Recipe.
Spaghetti Squash Boats make a delicious side dish cut down or a full blown low carb vegetarian meal for one. Want to get creative? Add chicken, beef, or sausage in your boat for a totally filling and perfectly healthy dinner tonight.
- 1 spaghetti squash
- 1 teaspoon vegetable oil
- 3 tablespoons minced garlic
- 4 ounce cream cheese cubed
- 1/2 cup cottage cheese
- 2 cups chopped fresh spinach
- 1/2 cup shredded Parmesan or Asiago cheese
- 1 cup shredded mozzarella cheese
- salt and pepper
- Preheat oven to 350.
- Cut squash in half lengthwise.
- Use a spoon to scoop out the seeds and discard. Spray flesh side of squash with cooking spray or brush with oil. Place flesh side down in a large baking dish and bake for 30-45 minutes or until soft and tender. Remove from oven and let set for 15 minutes.
- Loosen the spaghetti squash with a fork and set flesh side up in baking dish.
- In a skillet, add oil, garlic and cream cheese.
- Heat on low heat, stirring frequently until all cheese is melted. Stir in cottage cheese, and spinach and heat until warm, about 2 minutes. Stir in Parmesan cheese. Divide mixture in half and spread onto each halves of the squash. Season with salt and pepper. Sprinkle 1/2 cup of mozzarella cheese onto each squash boat.
- Bake for 20-25 minutes or until bubbly.
- Broil for 2 minutes until cheese just begins to brown.
- Serve immediately
This takes at least 30-45 minutes to cook the squash to make it tender. Then another 20 minutes to cook the cheese/filing on top. Add about 5-7 minutes for the filling to cook on the stove. The time to prep is about 15 minutes.
Trudy
If I am the only one eating this, can I reheat it the next day? Does this freeze well?
Trisha
You can reheat it, microwave is the best way. And you can freeze, just put your left over squash “flesh” into a baggie and push out all the air. Then freeze. Should be good for a few months, although I am personally particular about freezing too long or I can find my food stuffed in the back a year later.
Joyce Hope
How many carbs in the spagh squash recipe?
Trisha
I am always hesitant on sharing carbs as that will depend on what you portion out to eat and the size of your veggie (squash). Based on THIS recipe and being cut into 3rds (So 6 servings) this recipe is estimated at 12 carbs. You can look at CarbManager to adjust your products/servings.