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These are the spaghetti squash boats after they come out of the oven. There are two halves, filled with noodles, sauce, and topped with cheese. They are on a plate and ready to eat!
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5 from 4 votes

Spaghetti Squash Boats

What if I told you it only takes 3 ingredients to build a boat? It might not be sea-worthy, but these delicious spaghetti squash boats are the perfect vessel for a nutritious, hearty voyage to the dining room table.
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: American
Keyword: easy dinner, pasta, spaghetti squash
Servings: 2
Calories: 347kcal
Author: Jordan Smith


  • oven
  • baking sheet
  • Mixing Bowl


  • 1 spaghetti squash
  • 1-2 cups pasta sauce ½-1 jar
  • 1 cup mozzarella cheese
  • salt & pepper
  • red pepper flakes optional, for serving


  • Preheat oven to 350 degrees.
  • Cut the squash in half lengthwise. Use a spoon to scoop out the seeds. Sprinkle with salt and pepper.
  • Place the cut squash, cut side down, on a baking sheet that is lined with parchment paper or greased with cooking spray.
  • Bake the spaghetti squash at 350 degrees for about 45 minutes or until tender.
  • Take the spaghetti squash out of the oven and let them cool. When cool enough to touch, use a fork separate into strands and scoop out the squash into a large bowl. Set the shells aside
  • Mix the pasta sauce and ½ of the cheese into the bowl with the strands of spaghetti sauce.
  • Scoop the spaghetti sauce mixture back into the empty shells.
  • Sprinkle the top of the mixture with remaining mozzarella cheese.
  • Bake at 350 for 15 minutes or until the cheese is melted and browned.
  • Top with red pepper flakes or desired toppings.
  • Serve directly from the shells.


  • Add ground turkey or ground beef meatballs for extra protein!


Calories: 347kcal | Carbohydrates: 41g | Protein: 17g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 44mg | Sodium: 1075mg | Potassium: 969mg | Fiber: 9g | Sugar: 19g | Vitamin A: 1488IU | Vitamin C: 19mg | Calcium: 410mg | Iron: 3mg