Roasted Cheesy Spaghetti Squash Boats Low Carb
Roasted spaghetti squash transforms into creamy, cheese-stuffed boats that satisfy pasta cravings without the carbs. The natural squash strands mingle with melted mozzarella, garlic, and fresh parsley for a comforting dish that works as a hearty side or vegetarian main. Perfect for weeknight dinners when you want something nutritious yet indulgent, these golden-topped boats offer all the satisfaction of baked pasta with added vitamins and fiber.
Ingredients
Instructions
- 1
Preheat oven to 400 F
- 2
Cut spaghetti squash lengthwise and scoop out seeds
- 3
Rub squash with olive oil and place cut side down
- 4
Roast for 40-45 minutes until browned and tender when poked with knife
- 5
Allow squash to cool slightly before scooping flesh into large mixing bowl
- 6
Add cheese, sea salt, and grated garlic cloves and mix well
- 7
Scoop mixture back into spaghetti squash shells and top with remaining cheese
- 8
Sprinkle with chopped parsley and bake for 10-12 minutes until cheese is browned and melted
Tips
Test doneness by poking squash with a knife - it should pierce easily when tender.
Let squash cool before handling to avoid burns and make scooping easier.
Reserve some cheese for topping to create an appealing golden crust.
Good to Know
refrigerate up to 3 days covered
can prepare through step 6 and refrigerate, add 5 minutes to final baking
serve hot as main dish with salad or as side with grilled protein
Common Mistakes
don't skip cooling time to avoid burns when scooping
ensure squash is fully tender to avoid tough strands
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use other types of cheese?
Yes, cheddar, parmesan, or gouda work well. Use similar amounts and adjust seasoning as needed.
How long will leftovers keep?
Store covered in refrigerator up to 3 days. Reheat in 350F oven for 15 minutes until heated through.
Can I freeze these squash boats?
Yes, freeze assembled boats before final baking up to 2 months. Thaw overnight and bake as directed.