Spaghetti Squash Boats Recipe

Name: Spaghetti Squash Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 small spaghetti squash; 1/3 cup small curd cottage cheese; 1/2 cup freshly grated parmesan cheese; 1 tbsp chopped basil; 1 cup shredded mozzarella cheese; 1 -sauce-; 1 tsp olive oil, extra virgin; 1/2 onion, finely chopped; 3 clove garlic, minced; 14 oz italian chicken sausage; 14 oz crushed tomatoes; 2 tbsp chopped basil

Servings: persons

3 small spaghetti squash
1/3 cup small curd cottage cheese
1/2 cup freshly grated parmesan cheese
1 tbsp chopped basil
1 cup shredded mozzarella cheese
1 -sauce-
1 tsp olive oil, extra virgin
1/2 onion, finely chopped
3 clove garlic, minced
14 oz italian chicken sausage
14 oz crushed tomatoes
2 tbsp chopped basil

1
["Preheat oven to 400f", "Cut squash in half lengthwise, scoop out seeds.", "Season with salt and pepper.", "Bake one hour on a cookie sheet, cut side down, until soft.", "In a bowl, combine the cottage cheese, parmesan cheese, and basil.", "In a large skillet, saute the onions and garlic in the olive oil.", "Add sausage and cook, breaking up into small pieces until browned and cooked through.", "Add the crushed tomatoes and salt and pepper to taste.", "Cover, and reduce heat to low, and simmer about 20 minutes.", "Add the basil.", "When squash is cooked, let cool about 10 minutes.", "When it's cool enough to handle, use a fork to remove the flesh, reserving the shells.", "Place the spaghetti squash on paper toweling to soak up any excess liquid.", "Then mix with HALF the sauce.", "Divide the squash mixture evenly between the shells.", "Top the filled shells with remaining sauce, cottage cheese mixture, and mozzarella cheese, dividing each evenly among your ""boats"".", "Bake in the oven for 20-30 minutes until hot and cheese is melted.", "Delicious!"]

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 small spaghetti squash, 1/3 cup small curd cottage cheese, 1/2 cup freshly grated parmesan cheese, 1 tbsp chopped basil, and more.

Yes, Spaghetti Squash Boats falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spaghetti Squash Boats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions