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They can be customized to your liking. Eating this right out of the squash is so fun for kids. We love this family-friendly dinner!
Why You’ll Love This Recipe
- Low-Carb Alternative to Pasta – Spaghetti squash offers that pasta-like feel without the carbs, making it perfect for keto or paleo diets.
- Naturally Gluten-Free – No need to substitute anything—this recipe is 100% gluten-free as written.
- Protein-Packed – With lean ground beef and cheese, you’re getting a meal that’s hearty and filling.
- Customizable – Easily switch up the protein, cheese, or add veggies to suit your preferences.
- Kid-Approved – The cheesy, savory flavors make these spaghetti squash boats a win with picky eaters.
- Meal Prep Friendly – Make ahead and store in the fridge or freezer for quick lunches or dinners.
- One Dish Meal – No need for sides unless you want them—each “boat” is a complete meal on its own.
- Check out our Spaghetti Squash Carbonara or this Spaghetti Squash with Meat Sauce for another delicious dinner idea!
Ingredients & Substitutes
Here is what you will need for these spaghetti squash boats.
First, choose a firm yellow spaghetti squash. It should not have any discoloration or bruising. Thankfully, spaghetti squash is available in grocery stores year round!
Coat the inside with olive oil. We also love avocado oil and coconut oil.
Season the squash with sea salt and pepper.
Use your favorite ground meat. We love ground turkey, chicken, beef, and pork. You could also use some shredded chicken or pulled pork.
Marinara sauce adds a burst of flavor. Choose a brand without any added sugar or seed oils.
Lastly, top with shredded cheese. Feel free to use your favorite kind. We like mozzarella cheese and cheddar cheese!
Taste & Texture
Spaghetti squash boats have a unique texture that mimics spaghetti but with a slightly milder flavor and a tender texture.
When paired with savory ground beef and gooey melted cheese, you get a dish that’s rich, satisfying, and full of comfort food feelings —without feeling overly heavy.
The edges of the squash caramelize slightly during roasting, adding depth to every bite.
How to Make Spaghetti Squash Boats
Step 1
First, preheat your oven to 400 degrees Fahrenheit. Slice the spaghetti squash in half. Scoop out the seeds and discard.
Step 2
Coat the inside of the squash with olive oil, sea salt, and pepper. Place face down on a baking pan. Bake for 35 to 40 minutes, or until easily shredded.
Step 3
Meanwhile, add the ground beef to a skillet over medium heat. Cook until brown and crumbly. Drain excess grease.
Step 4
Turn the heat to very low. Add in the marinara sauce. Simmer on low until the squash is done roasting.
Step 5
Once the squash can be easily shredded, remove from the oven. Shred using two forks, keeping the strands in the squash.
Step 6
Add the meat sauce to the squash halves. Top with cheese.
Step 7
Bake for an additional 10 to 12 minutes, or until the cheese has melted.
Step 8
Lastly serve your spaghetti squash boats!
Expert Tips for Success
Spaghetti squash can be tough to slice raw. Use a sturdy, sharp chef’s knife and cut slowly. If needed, microwave the whole squash for 2–3 minutes to soften it slightly.
Remove all seeds and stringy bits before roasting for the best texture. You can use a spoon or melon baller for easy scooping.
Keep an eye on baking time—overcooked squash can become mushy. You want tender, but still slightly firm strands.
After browning the meat, drain any excess grease to avoid a watery or greasy filling.
Once assembled, bake the boats until the cheese is fully melted and bubbly. A quick broil at the end can give you that golden, crispy top.
Flavor Variations & Add-Ins
Want to switch up your spaghetti squash boats? Try these flavor variations:
- Mexican Style: Use taco-seasoned ground beef, black beans, salsa, and cheddar cheese. Top with avocado and fresh cilantro.
- Italian Inspired: Mix in marinara sauce and mozzarella cheese, then sprinkle with fresh basil or oregano.
- Buffalo Twist: Combine ground chicken with buffalo sauce, then top with mozzarella or blue cheese crumbles.
- Veggie Loaded: Add sautéed onions, peppers, mushrooms, or spinach to the meat mixture.
- Cheese Swap: Use pepper jack for a spicy kick, gouda for smokiness, or feta for a tangy flavor.
How to Serve & Store
Serving Suggestions:
Serve your spaghetti squash boats warm right out of the oven. Garnish with fresh herbs like parsley or basil for a pop of color and freshness. Pair with a simple green salad or roasted vegetables for an even more balanced meal.
How to Store:
- Refrigerator: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Wrap individual squash halves tightly in foil or place in a freezer-safe container. Freeze for up to 3 months.
- Reheat: Warm in the oven at 350°F or microwave until heated through.
Frequently Asked Questions (FAQs)
Yes! You can roast the spaghetti squash and cook the ground beef ahead of time. When ready to eat, just assemble and bake until the cheese is melted.
Use a sharp knife to slice the squash lengthwise. If it’s too tough, microwave it for 2–3 minutes to soften the skin before cutting.
It’s ready when you can easily shred the flesh into spaghetti-like strands with a fork. It should be tender, but not mushy.
Equipment Needed
Baking Pans: These are our favorite baking pans. They are great for cooking spaghetti squash boats.
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If you enjoyed this guide for how to make spaghetti squash boats, please leave a rating and comment! For more inspiration, check out my Facebook, Instagram, and Pinterest. For free weekly meal plans and more free resources, sign up to receive my free newsletter! Check out these Dinner Recipes for more healthy ideas.
