Italian Stuffed Spaghetti Squash Boats (Keto Friendly Recipe)
In this Stuffed Spaghetti Squash Boats recipe, roasted spaghetti squash halves are stuffed with an effortless homemade Italian meat sauce, layered with cheeses, then broiled until golden brown.
Servings: 4
Calories: 305
Ingredients
- 2 Spaghetti squash (about 2-3 pounds each)
- ¼ cup avocado oil (or oil of choice)
- salt and black pepper see notes
- Keto Spaghetti Sauce Recipe see notes
- 1 ⅓ cup Shredded mozzarella cheese
- ½ cup shredded parmesan cheese
Instructions
Roast the spaghetti squash
- Pre-heat the oven to 450F. Stab a large gash into the top of each spaghetti squash. Place them in a microwave-safe bowl, and microwave for 8 minutes.
- Let the squash cool so you can handle it, then use a sharp knife to cut the squash in half lengthwise.
- Use a spoon to scrape the seeds out of the center of each squash half.
- Coat each half with oil using a brush, season with salt, pepper, and other seasonings of choice, and place flesh side down on a rimmed baking sheet.
- Roast the spaghetti squash at 425F for 25-30 minutes or until the squash can easily be pierced with a fork. The cooking time will vary based on the size of the squash.
Make the sauce
- I highly suggest my keto spaghetti sauce recipe or use 24-36 ounces of your favorite jarred sauce for your spaghetti squash bowls. In place of the ground beef in that recipe, use ground turkey or ground Italian sausage if you prefer.
Stuff the squash
- Use a fork to scrape the flesh away from the spaghetti squash shells to make spaghetti squash noodles. Taste the noodles for seasoning. They will most likely need more salt.
- Ladle a couple of spoonfuls of sauce into each spaghetti squash half, and mix the sauce into the noodles with a fork.
- Sprinkle mozzarella and parmesan cheeses over the spaghetti squash mixture.
- Turn the oven on high-broil and move the top rack to the upper third of the oven. Place the squash back on the baking sheet and put under the broiler to melt the cheese. Alternatively, you can put them in a large baking dish. Watch carefully so they don't burn!
Notes
- Seasoning: Other flavor additions would be red pepper flakes and/or Italian seasoning.
- Storage: Store the spaghetti squash boats in an airtight container in the refrigerator for up to 4 days.
- Nutrition: To calculate the nutrition I factored in 1 cup of spaghetti squash, 1 serving of my Keto Spaghetti Sauce, ⅓ cup shredded mozzarella cheese, and 2 tablespoons shredded parmesan.
Nutrition
Calories: 305 | Carbohydrates: 13g | Protein: 22g | Fat: 20g | Fiber: 4g