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Spaghetti Squash Pizza Boats: A Healthy, Cheesy Dinner Recipe

Spaghetti Squash Pizza Boats

Roasted spaghetti squash is filled with marinara sauce, mozzarella, pepperoni, and Parmesan for a cheesy, satisfying dinner with classic pizza flavor.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Squash and Seasoning
  • 2 medium, approximately 2 1/2 to 3 pounds each Medium spaghetti squash
  • 1 tablespoon, plus more for brushing Olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Pizza Filling
  • 1 1/2 cups Marinara or pizza sauce
  • 1 1/2 cups Shredded mozzarella cheese
  • 1/2 cup Mini pepperoni or chopped pepperoni
  • 2 tablespoons Grated Parmesan cheese
Garnish
  • 1 tablespoon, chopped, optional Fresh basil or parsley
  • To taste optional Red-pepper flakes

Method
 

Step-by-Step
  1. Heat the oven to 400°F. Carefully cut each spaghetti squash in half lengthwise, then scoop out and discard the seeds and stringy pulp.
  2. Brush the cut sides with olive oil. Sprinkle evenly with Italian seasoning, garlic powder, kosher salt, and black pepper.
  3. Place the squash halves cut-side down on a parchment-lined baking sheet. Roast for 40–50 minutes, until a fork easily pierces the shell and the flesh separates into strands.
  4. Let the squash cool enough to handle. Use a fork to loosen the strands, leaving them inside the shells.
  5. Spoon marinara sauce over the squash strands, then top with mozzarella, pepperoni, and Parmesan. For a more evenly mixed filling, toss the strands with some of the sauce before returning them to the shells.
  6. Return the filled boats to the oven and bake for 10–15 minutes, until the cheese is melted and bubbling. Broil for 1–2 minutes at the end if you want a browned cheese topping.
  7. Garnish with chopped basil or parsley and red-pepper flakes, if desired. Serve hot.

Notes

Roast the squash cut-side down and avoid overcooking so the strands do not become watery or mushy. For better browning, drain excess moisture from the cooked strands and use low-moisture shredded mozzarella. To soften the skin before cutting, pierce each squash several times and microwave for about 5–8 minutes, turning once.