Spaghetti squash boats are roasted squash halves filled with savory ground beef and tomato sauce, then baked with cheese for a low-carb, nutrient-dense meal that replaces traditional pasta while keeping all the comfort-food flavor.
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Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side up on a baking sheet. Spray with avocado oil and season with salt and black pepper.
Bake for 35 minutes, or until the squash is tender.
While the squash is baking, prepare the meat sauce. Heat a large pan over medium-high heat. Add the chopped onion and minced garlic and sauté until fragrant.
Add the ground beef to the pan, breaking it up with a spoon, and cook until browned.
Pour in the pasta sauce, season with more salt and pepper, and stir to combine. Cover the pan and let it simmer for 7-9 minutes.
Once the squash is done roasting, use a fork to scrape and shred the inside flesh into spaghetti-like strands.
Add the shredded spaghetti squash directly into the pan with the meat sauce and mix everything together.
Divide the mixture evenly back into the two hollowed-out squash shells.
Sprinkle the top with dried basil and your desired amount of shredded cheese.
Return the stuffed squash boats to the oven and bake for another 10 minutes, or until the cheese is melted and bubbly.
Let cool slightly before serving.
Refrigerate cooked boats covered for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes, or microwave individual portions.
The squash is tender when a fork easily pierces the flesh and separates into noodle-like strands. Typically 40–50 minutes at 400°F.
Yes. Roast and fill the squash, refrigerate up to 2 days covered, then bake with sauce and cheese just before serving.
Ground turkey, ground lamb, or ground Italian sausage work well. Adjust seasoning to taste.
Yes. The recipe calls for a 24 oz jar of pasta sauce, so jarred sauce is the intended base.
Yes. Spaghetti squash is low in carbs (5g per cup cooked), and ground beef with cheese keeps net carbs minimal.
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