Spaghetti Squash Pizza Boats

Now you can have low carb pizza AND pasta all-in-one—with these spaghetti squash pizza boats! Crave-able pizza flavors, on top of a deliciously wholesome veggie.

Course Dinner, Lunch, Lunch & Dinner

Cuisine American, Italian

Keyword pizza, spaghetti squash

Prep Time 30

Cook Time 1

Total Time 1 30

Servings spaghetti squash pizza boats

Calories 281

Author Alyssia Sheikh

Ingredients

Spaghetti Squash Pizza Boats

1 spaghetti squash
1 cup pasta sauce
⅓ cup mozzarella cheese

Toppings

sliced mushrooms
diced green bell pepper
red onion slices

Instructions

Preheat oven to 400°F (200°C)
Poke holes in squash with a fork and microwave 5 minutes to soften up the squash. Score all the way around the squash lengthwise with a knife, marking the line of the cut.
Cut squash in half lengthwise, scrape out seeds
Brush with olive oil, season with salt & pepper.
Place cut-side down on a baking sheet lined with parchment and bake for about 40 minutes, until tender enough to scrape strands. Should be easily pierced with a fork. (Not TOO cooked through since you’ll cook more later.) Time will vary depending on the size of squash.
Can store in the fridge for a few days before making your boat, or prep to eat immediately.
When cool enough and ready to eat, scrape/shred the squash.
Reduce heat to 350°F (180°C)
Place each squash boat face-up on a baking sheet lined with parchment.
Add ½ cup pasta sauce to each spaghetti squash boat. Split up ⅓ cup of mozzarella between each boat. Mix with the squash shreds.
Top each boat with additional ⅓ cup of mozzarella cheese and flaked parmesan cheese. Sprinkle additional toppings onto each boat.
Bake for 15 minutes, then broil if needed to get the cheese golden brown (for 4-6 minutes). Be sure to monitor the squash boats while they’re broiling!

Nutrition