Spaghetti Squash Boats

Part lasagna, part pizza, these cheesy spaghetti squash boats are 100% delicious. The basic recipe is easy to customize and can even be made ahead if you like!


Spaghetti Squash Olive Oil Spinach Ricotta Cheese

Preheat the oven to 425°F. If using a toaster oven, select the “BAKE” setting and use the bottom rack placement. Lightly oil a baking sheet.

Using a small paring knife, carefully stab the squash a few times on each side, then microwave for 4 to 5 minutes. Watching out for steam, slice the squash in half and scoop out the seeds.

Rub each half with oil and season well with salt and black pepper. Place the squash on the pan with the interior facing down and cook until fork-tender, about 30 to 45 minutes, depending on the size of your squash.

Remove the squash from the oven and cool for at least 5 minutes. Then, scrape a fork along the flesh to create spaghetti-like strands.

While the squash cooks, place the thawed  spinach in a colander  (with small holes) and use the back of a spoon to press all of the water out of it. Add the spinach to a medium bowl.

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