Irresistible Spaghetti Squash Boats with Cheesy Meatballs in 1 Hour

Oh my gosh, you have to try these spaghetti squash boats! They’re my go-to when I’m craving Italian comfort food but want to keep things low-carb and gluten-free. I first made them on a busy weeknight when I was desperate for something fast, filling, and packed with flavor. Now they’re a regular in our dinner rotation. The best part? You get that amazing cheesy, meatball-filled goodness without any guilt. Just imagine tender spaghetti squash strands mingling with rich marinara, juicy meatballs, and bubbling mozzarella – all served right in the cute little squash shell. It’s cozy food that makes you feel good inside and out!

Why You’ll Love These Spaghetti Squash Boats

Trust me, these aren’t just another healthy recipe—they’re downright addictive! Here’s why:

• Weeknight magic: Done in about an hour with minimal hands-on time
• No pasta guilt: All the Italian flavors without the carb overload
• Naturally gluten-free: Perfect for dietary restrictions
• Fun presentation: Serving them right in the squash shells makes dinner feel special
• Customizable: Swap meats, cheeses, or sauces to suit your mood

The first time I made these, my pasta-loving husband didn’t even miss the noodles—that’s how good they are!

Ingredients for Spaghetti Squash Boats

Here’s everything you’ll need to make these cheesy, meatball-stuffed wonders. I promise it’s all simple stuff – nothing fancy required!

• 1 medium spaghetti squash (about 2½–3 lbs), halved lengthwise and seeds removed – look for one that feels heavy for its size
• 1 tbsp olive oil – just enough to lightly coat the squash
• 1/2 tsp kosher salt plus more to taste – I like to use coarse salt for roasting
• 1/4 tsp black pepper – freshly cracked if you’ve got it
• 1 1/2 cups marinara sauce – store-bought is fine, but use your favorite brand
• 12–16 fully cooked Italian meatballs (about 1 lb) – frozen ones work great here!
• 1 1/2 cups shredded mozzarella – I always buy blocks and shred my own for better melt
• 2 tbsp grated Parmesan (optional) – for that extra savory kick
• 1 tbsp chopped fresh parsley or basil (optional) – makes it pretty!
• Red pepper flakes (optional) – if you like a little heat

See? Nothing complicated – just good, honest ingredients that come together beautifully. Now let’s get cooking!

How to Make Spaghetti Squash Boats

Okay, let’s get to the fun part – transforming this humble squash into cheesy, meatball-packed boats of deliciousness! Don’t worry, it’s easier than you think. Just follow these simple steps, and you’ll have dinner on the table before you know it.

Preparing the Spaghetti Squash

First things first – preheat that oven to 400°F. While it’s heating up, grab your spaghetti squash and carefully cut it in half lengthwise. Pro tip: microwave the whole squash for 2 minutes first if you’re struggling to cut through it – makes a world of difference!

Scoop out all those seeds and stringy bits (save them to roast later if you’re feeling thrifty). Now brush the cut sides with olive oil and sprinkle with salt and pepper. Place them cut-side down on a baking sheet – this helps them steam and get tender.

Pop them in the oven for 35-45 minutes. You’ll know they’re ready when you can easily pierce the flesh with a fork. The edges might get a little golden, and your kitchen will smell amazing!

Stuffing and Baking the Spaghetti Squash Boats

Carefully flip those squash halves over – they’ll be hot! Now comes the magic: take a fork and gently scrape the inside to loosen all those beautiful spaghetti-like strands. Don’t go too crazy – we want to keep the shell intact.

Next, spoon in your marinara sauce and give it a light mix with the squash strands. Then nestle those meatballs right in there – I usually do about 6-8 per half depending on size. Now the best part: cover everything with a generous blanket of mozzarella (and Parmesan if you’re using it).

Back into the oven they go for 10-12 minutes, just until the cheese is melted and bubbly with those perfect golden spots. I like to broil for the last minute if my cheese isn’t browned enough – just watch it carefully!

Top with fresh herbs and red pepper flakes if you want, then serve right in the squash shells. Warning: this might become your new favorite way to eat spaghetti squash!

Tips for Perfect Spaghetti Squash Boats

After making these dozens of times, I’ve picked up some tricks that take them from good to “wow!” Here are my can’t-live-without tips:

Meatball shortcut: Frozen pre-cooked meatballs are my weeknight savior – just thaw them slightly before baking. If you’re using fresh ones, brown them first so they cook through properly.

Flavor boost: Sprinkle garlic powder or Italian seasoning on the squash before roasting. Trust me, it makes all the difference!

Cheese matters: Always shred your own mozzarella – the pre-shredded stuff doesn’t melt as beautifully.

Leftovers? They reheat surprisingly well! Just pop them back in the oven at 350°F until warmed through – about 15 minutes.

Presentation: Let them rest for 5 minutes after baking so the cheese sets slightly – makes serving much easier!

Variations for Spaghetti Squash Boats

One of my favorite things about this recipe is how easily you can mix it up! Here are some fun twists I’ve tried:

For vegetarians, swap the meatballs for roasted mushrooms or veggie crumbles. Cheese lovers can experiment with provolone or fontina instead of mozzarella. Want extra veggies? Toss in some sautéed spinach or roasted bell peppers before adding the cheese. The possibilities are endless!

Serving Suggestions for Spaghetti Squash Boats

These squash boats are hearty enough to stand alone, but I love rounding out the meal with a few simple sides. A crisp green salad with Italian dressing makes the perfect fresh contrast. For carb lovers, garlic bread is always a hit – just tear off pieces to scoop up any cheesy bits left in the shells. On busy nights, I’ll often just steam some broccoli or green beans while the squash roasts. Whatever you choose, keep it simple – the star of the show is definitely those cheesy, meatball-packed boats!

Storage and Reheating Instructions

These spaghetti squash boats actually keep beautifully! Just wrap any leftovers tightly in foil or transfer them to an airtight container – they’ll stay fresh in the fridge for 3-4 days. When you’re ready to enjoy them again, pop them back in a 350°F oven for about 15 minutes until heated through. The cheese gets melty again, and the squash stays tender – almost like fresh! I don’t recommend microwaving because it can make the squash watery, but if you’re in a pinch, use 50% power in short bursts.

Nutritional Information for Spaghetti Squash Boats

Here’s the scoop on what you’re getting in each delicious serving (based on one stuffed squash half):

• 520 calories – satisfying but not heavy
• 30g protein – thanks to those meatballs and cheese!
• 32g carbs (6g fiber) – way less than traditional pasta
• 28g fat (11g saturated) – mostly from the cheese and olive oil

Remember, these numbers can change depending on your specific ingredients – especially if you use different cheeses or meatball sizes. But overall, it’s a balanced meal that keeps you full without the carb crash!

Frequently Asked Questions

Can I use fresh meatballs instead of pre-cooked?
Absolutely! Just brown them in a skillet first so they cook through properly during the final bake. I sometimes make mini meatballs just for this recipe – they nestle into the squash boats perfectly.

How do I pick a good spaghetti squash?
Look for one that feels heavy for its size with firm, unblemished skin. The color should be even – no soft spots! Smaller squashes (about 2½ lbs) tend to have more tender strands.

Can I make this vegetarian?
Of course! Swap the meatballs for veggie crumbles, roasted mushrooms, or even chickpeas. The marinara mozzarella bake still tastes amazing without meat.

Why roast cut-side down first?
This helps the squash steam in its own moisture, making the strands extra tender. Flipping it later lets the edges get slightly caramelized – so good!

Can I prep these ahead?
You can roast the squash up to 2 days in advance. Just store it wrapped in the fridge and stuff/bake when ready. Perfect for gluten free weeknight dinners!

Share Your Spaghetti Squash Boats Experience

I’d love to hear how your spaghetti squash boats turned out! Did you add any fun twists? Which cheese combo was your favorite? Drop me a comment below – your tips might inspire someone else’s dinner tonight!

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