Your family won’t miss the pasta once they taste the first bite of these savory, spicy, delicious spaghetti squash boats with Italian meat sauce & cheese.
My family absolutely loves these spaghetti squash boats with Italian meat sauce & cheese. We are trying to cut down on carbs, especially bread and pasta. These spaghetti squash boats are so hearty, yummy and full of rich flavor that no one gives a second thought to pasta.
There are so many ways you can vary this recipe. If you want a cheesier dish, just stir in some ricotta or cottage cheese into the meat. For a spicier sauce, brown a link of hot Italian sausage with the beef. Add other ingredients such as fresh basil, sautÃ©ed mushrooms~any tweak that makes it more to your tastes.
Meat sauce: For this recipe, I made an easy meat sauce. If you want a bigger, badder meat sauce for these boats, you can try Family Savvy Spaghetti Sauce. It takes more ingredients and longer to cook, but it is totally worth it.
Cheese: I think that shredded low-moisture mozzarella is the best for this recipe. I used mozzarella pearls on a few of the boats and didn’t like it nearly as well. Fontina cheese could also make a good topping along with mozzarella. But most importantly, the freshest parmesan is key to making these truly Italian and over the top delicious. I know it goes without saying, but just in case #parmesaninacanisntreal #justsaynotothegreencanLOL
Spaghetti Squash: Brushing or spraying EVOO inside the squash before baking makes it so much more flavorful. I also sprinkle garlic salt on them before baking as well. Remove as much moisture from the baked squash as possible by squeezing it with a paper towel or by allowing it to drain in a colander for several hours in the fridge.
Make ahead: Meat sauce can be made a day or two ahead and kept in the fridge. Spaghetti squash can be made early in the day. Keep shells in the fridge and spaghetti squash in the fridge on a paper towel. When ready to bake, stuff shells, top with cheese, and bake.
Here is the recipe for the spaghetti squash boats with Italian meat sauce and cheese. If you make these or have your own version to share, please leave comments. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 3 spaghetti squash (small is better)
- 1-2 TB EVOO (or olive oil spray)
- garlic salt, salt & pepper to taste
- 1 can chicken broth
- MEAT SAUCE:
- 2 lbs ground beef
- 4-5 cloves garlic, minced
- 1 cup diced onion
- 2 jars spaghetti sauce (Bertolli is my fave)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp garlic salt
- 2 tsp Italian seasoning
- 1 cup shredded parmesan (reserve 1/4 cup for topping)
- CHEESE TOPPING:
- 2-3 cups low-moisture shredded mozzarella
- 1/4 cup parmesan (more to taste)
- Preheat oven to 400 degrees.
- Slice squash in half long ways; scoop out seeds and discard.
- Brush or spray squash insides with EVOO. Season to taste.
- Place squash side down onto foil lined baking sheet.
- Pour chicken broth onto baking sheet.
- Cover squash tightly with foil.
- Bake for 45 minutes or until squash gives to pressure when pressed with a finger.
- Remove foil seal; allow squash to cook before handling.
- Scrape squash insides with a fork; transfer shredded squash to a paper towel lined colander.
- Allow squash to drain for an hour or so in the fridge.
- MEAT SAUCE:
- Brown ground beef and onion in skillet.
- Drain fat after 4-5 minutes; add garlic and cook until meat is completely brown.
- Sprinkle onion & garlic powder, garlic salt, and salt & pepper onto meat.
- Transfer meat to a slow cooker; cook on low from 3 to 6 hours.
- SPAGHETTI SQUASH BOATS;
- Place meat sauce in large bowl.
- Add spaghetti squash, seasonings, and parmesan. Stir until combined.
- Fill spaghetti squash boats with meat mixture.
- Top with mozzarella and remaining parmesan.
- Bake for 20 minutes or until cheese is melted.
- Broil for a few minutes (if desired) to slightly brown cheese.
Amount Per Serving Calories 4001 Total Fat 320g Saturated Fat 143g Cholesterol 931mg Sodium 5176mg Carbohydrates 31g Sugar 9g Protein 237g