Description
Vegetarian Spaghetti Squash Boats are a delightful and healthy dish that brings a burst of flavor to your table. These colorful boats are made by hollowing out spaghetti squash and filling them with a delicious mixture of spinach, cheeses, and savory toppings. Perfect for any meal, they are not only visually appealing but also customizable to suit your taste preferences. Whether you’re hosting a dinner party or looking for a family-friendly weeknight meal, these stuffed squash boats are sure to impress. Plus, they reheat beautifully, making them an excellent choice for meal prep.
Ingredients
Scale
- 1 small spaghetti squash (about 30 ounces)
- 6 ounces frozen chopped spinach (thawed)
- ½ cup fresh basil leaves
- ¾ cup ricotta cheese
- ¼ cup pizza sauce
- ½ cup shredded mozzarella cheese
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F and lightly oil a baking sheet.
- Carefully stab the spaghetti squash several times and microwave for 4 to 5 minutes to soften it.
- Slice the squash in half, scoop out seeds, rub with olive oil, season with salt and pepper, then place cut side down on the baking sheet.
- Roast in the oven for about 30-45 minutes until fork-tender.
- While roasting, drain excess moisture from the spinach and mix it in a bowl with chopped basil, ricotta cheese, Italian seasoning, salt, pepper, and some scraped squash strands.
- Stuff each squash half with the mixture, top with pizza sauce, tomatoes, olives, and mozzarella cheese.
- Bake at 350°F for about 10 minutes until warmed through; then broil for an additional 1-2 minutes until cheese is bubbly.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 265
- Sugar: 4g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 13g
- Cholesterol: 35mg