Vegetarian Spaghetti Squash Pasta Boats

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

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


  • 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


  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!


*Store leftovers in fridge for 5 days

  • Author: Rachel