These delicious “boats” combine the wonderful flavors and cheesiness of pizza with a tasty vegetable base. Spaghetti squash is so versatile. I use it to make spaghetti squash and meatballs, spaghetti squash fritters, and spaghetti squash casserole. When my kids ask if we can order pizza, and I happen to have spaghetti squash in the house, I ask them if they would like these boats instead. Nine times out of ten, the enthusiastic answer is “Yes!” So this should tell you how good they are. It’s genius, really - enjoy all the cheesiness and goodness of pizza but with a vegetable base.
Ingredients
Recipe Card
Spaghetti squash: I use a small, 2-pound squash in this recipe. Marinara sauce: Try to use a sugar-free sauce such as Rao’s. Shredded mozzarella: Provolone is another good option. Salt and pepper: Just a dash of each. Topping: I like to use pepperoni. Grated parmesan: It’s best to use finely grated parmesan and not coarsely shredded, although if all you have is shredded, you can use that. Chopped parsley: Used mostly as a pretty garnish. So, if you don’t have any on hand, you can skip it.
Your first step is to microwave the squash. Or you can bake the spaghetti squash in the oven. Rake a fork back and forth to remove strands of the flesh, keeping the shells intact. Bake the boats until the cheese is melted and lightly browned, about 15 minutes. Let rest for five minutes before serving. But if the shells get torn despite all your best efforts, do not despair. Simply bake the filling in a casserole dish like a square 8-inch baking dish. It won’t be as pretty, but it will be just as delicious! You can also serve them with an easy side salad like arugula salad, cucumber vinegar salad, or cherry tomato salad. When I serve these boats as a side dish, I pair them with a main course that I can cook in the same oven, like chicken leg quarters, baked salmon, and roasted rack of lamb.
