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Vegetarian Spaghetti Squash Pasta Boats

January 3, 2022

Delicious and easy Vegetarian Spaghetti Squash Pasta Boats! One of my favorite meatless meals that is easy to make and the whole family loves!Delicious and easy Vegetarian Spaghetti Squash Pasta Boats! One of my favorite meatless meals that is easy to make and the whole family loves!

Easy dinners are our THING guys.

When it comes to making food that tastes good, is healthy and isn’t annoying or hard to make – we have you covered. Plus think of it this way – we have two young kids. We are hungry 24/7. And we also love eating healthy food that is satisfying and hits the spot. But is still healthy.

Which is why we love recipes like these spaghetti squash boats. They are cozy and comforting to eat. Yet they are made with simple ingredients and are beyond easy to make. Once you try them, you will be hooked fam. Especially if you have made my Delicious Paleo Spaghetti Squash Lasagna Boats. Or if you have always wanted to make them but wanted a vegetarian version – this is for you!

I hope you guys love these as much as we do. I cannot wait to hear what you think!!

Delicious and easy Vegetarian Spaghetti Squash Pasta Boats! One of my favorite meatless meals that is easy to make and the whole family loves!

What ingredients are in these vegetarian pasta boats:

  • Medium spaghetti squash
  • Pasta sauce of choice
  • White beans, rinsed
  • Spinach (cooked or raw)
  • Shredded mozzarella cheese
  • Italian seasoning
  • Parmesan cheese on top to taste

How to make spaghetti squash boats:

  1. Preheat oven to 425 degrees
  2. Using a fork, poke some holes in each spaghetti squash then slice each in half length wise (I usually microwave them for 2 minutes to soften them up and make it easier to slice)
  3. Scoop out the flesh where the seeds are and set aside to roast if you’d like or discard
  4. Add the spaghetti squash to a lined baking sheet and roast in oven for about 35-40 minutes
  5. Once the spaghetti squash is done, scoop out about 85% off the squash (don’t over scoop or the skin will be flimsy and the boats won’t hold!)
  6. Add the squash noodles to a large bowl and mix in the sauce, beans, spinach, cheese and italian seasoning
  7. Fill each spaghetti squash with the mixture, sprinkle parmesan on top of each and cook in oven for 10 minutes or until “cheese” looks melted
  8. I also like to broil for 1-2 minutes too to get the cheese bubbly
  9. Garnish with fresh basil and enjoy while warm!

A few other delicious and healthy dinner recipes:

Healthy Thai Turkey Meatballs in Coconut Curry

10-minute Greek Tortellini Salad (gluten-free)

20-minute Healthy Teriyaki Meatballs

The BEST Healthier French Onion Soup Recipe

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Vegetarian Spaghetti Squash Pasta Boats

Delicious and easy Vegetarian Spaghetti Squash Pasta Boats! One of my favorite meatless meals that is easy to make and the whole family loves!

  • Author: Rachel
  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: Serves 2

Ingredients

Scale
  • 1 medium spaghetti squash
  • 1 cup pasta sauce of choice
  • 2/3 cup white beans, rinsed
  • 1 cup of spinach (cooked or raw)
  • 2/3 cup shredded mozzarella cheese
  • 1/2 teaspoon Italian seasoning
  • Parmesan cheese on top to taste

Instructions

  1. Preheat oven to 425 degrees
  2. Using a fork, poke some holes in each spaghetti squash then slice each in half length wise (I usually microwave them for 2 minutes to soften them up and make it easier to slice)
  3. Scoop out the flesh where the seeds are and set aside to roast if you’d like or discard
  4. Add the spaghetti squash to a lined baking sheet and roast in oven for about 35-40 minutes
  5. Once the spaghetti squash is done, scoop out about 85% off the squash (don’t over scoop or the skin will be flimsy and the boats won’t hold!)
  6. Add the squash noodles to a large bowl and mix in the sauce, beans, spinach, cheese and italian seasoning
  7. Fill each spaghetti squash with the mixture, sprinkle parmesan on top of each and cook in oven for 10 minutes or until “cheese” looks melted
  8. I also like to broil for 1-2 minutes too to get the cheese bubbly
  9. Garnish with fresh basil and enjoy while warm!

Notes

*Store leftovers in fridge for 5 days

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