Spaghetti Squash boats have got to be one of my favorite things to make when I have to use up leftover vegetables. I love pasta but I find that when I “carb out” too much I get stomach aches and it definitely shows on the scale. I was pretty hesitant to try spaghetti squash, but now that I have I am hooked!
One of the more difficult changes to make when you are trying to avoid sugar is making your own sauces. However, it is easier than it sounds. Like most of my cooking, I do my best to use up the things available in my fridge to reduce waste and save money. Here is an easy basic recipe for Spaghetti Squash Boats that you can make using up your odds and ends in the fridge and things you have prepped.
Crazy Easy Spaghetti Squash Boats
This recipe keeps in line with the rest of my recipes in the way that improvising is ENCOURAGED! Use up your leftovers, minimize waste and get your creativity a-flowin in your kitchen! I never used to touch veggies or cook at all so if I can do it SO CAN YOU!
- 1 Spaghetti Squash- this recipe is to make 1 boat, so half a squash.
- Approx. 1 tbsp of oil (I use coconut oil or olive oil)
- Dashes of salt and pepper
- 1 clove of garlic
- Approximately 1- 1.5 cups of chopped tomatoes (I used chopped grape tomatoes)
- Approximately 1 tbsp of onion (red, white or yellow will work- whatever you’ve got!)
- Some chopped veggies (approx 1/2 a cup)- I used my prepped bell peppers that were chopped into cubes
- Italian spice blend
- Some cheese- I use Mozzarella or Cheddar because its what I usually have on hand but any meltable cheese will do! I try to use about 30 grams so that I am sticking to the recommended portion size.
- OPTIONAL- Hot Sauce. I use Sriracha usually but this time I used some Gatehouse Hot Pepper Sauce because I had some leftover from Veg Expo and it is PHENOMENAL. Very spicy and has a fantastic taste and texture!
-Prepare your Spaghetti Squash by cutting in half lengthwise and removing seeds. Be careful! Not gonna lie cutting these are the hardest part of the whole proccess! Preheat oven to 375 degrees.
-Coat the inside of half of the squash with a little bit of oil. Cover with salt and pepper and put facedown on a cookie sheet. Wrap up the other half of the squash and refrigerate for later.
-Cook the squash in the oven for 35-45 mins (depending on the size of the squash).
-While your squash is cooking, sautee the onion and clove of garlic in 1-2 tsp of oil in a pan on the stove at medium heat. Stir until fragrant- careful not to let it burn.
-Add tomatoes. Crush the tomatoes (I used a potato masher!) and keep stirring up the mixture until they get tender.
-Once the tomatoes have gotten soft (takes about 5 minutes or so depending on your elements) add some of the bell peppers- or whatever veggies you are using!
-Add seasoning and keep stirring for a couple of minutes. Turn down the heat and keep warm.
-When the squash is done, use the tines of a fork to separate the “noodles”. Add these to your sauce mixture in the pan and toss to mix well. Put the peel of the squash aside to act as your “boat” later. Leave the oven on! You will need it hot to melt your cheese.
-Add Sriracha or other hot sauce to your sauce and “noodle” mixture. I recommend trying Gateway Hot Pepper Sauce!
-Put the mixture back into the squash peel and top with cheese and salt and pepper.
-Put your prepared Spaghetti Squash Boat back into the oven for approximately 3-5 minutes to melt the cheese
And that’s it folks!
I eat an entire half to myself because I’m a beast when hungry and with a veggie loaded whole food extravaganza like this I can fuel up like a boss without worries.
This can even be a base recipe, it is so versatile that you can add pretty much anything to it. I fully recommend that you experiment the heck out of this thing using whatever you have on hand.
If you like this recipe, please share or Pin it! Also let us know your variations if you try it in the comments 🙂