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5 from 2 votes

Spaghetti Squash Pizza Boats

Spaghetti Squash Pizza Boats are easy to make, delicious and super versatile! Add any additional pizza toppings you like to mix it up each time!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Italian
Keyword: healthy dinner recipe, pizza recipe, spaghetti squash pizza boats, spaghetti squash recipe
Servings: 4 servings
Calories: 312kcal

Ingredients

  • 3-4 lb spaghetti squash  cut in half lengthwise
  • 2 cups Cabot Cheese Shredded Mozzarella Cheese
  • 12 pepperoni slices regular or turkey pepperoni
  • 1/2 cup marinara sauce
  • Avocado oil or extra virgin olive oil spray
  • Fresh cracked salt and pepper to taste
  • Italian seasoning to taste
  • 2 Tbsp fresh basil chopped

Optional Mix-Ins

  • red onion, bell peppers, mushrooms, any other desired pizza toppings chopped, sauteed

Instructions

  • Preheat oven to 400 F. Line a baking sheet with parchment paper and spray with nonstick cooking spray.   
  • Wash spaghetti squash. Carefully poke a few holes in it using a sharp knife, then place on microwave-safe dish and cook in microwave for 3-5 minutes. I started with 3 minutes, then added an additional 1.5 minutes. This helps to soften it so you can safely cut it in half longways. (Time will vary depending on size of squash.)
  • Use a fork and/or spoon to scoop out the seeds and insides of the spaghetti squash. Discard insides. Spray with avocado oil spray and season with fresh cracked salt and pepper. 
  • Place seasoned spaghetti squash upside down on prepared baking sheet and place in preheated oven for about 25-30 minutes, or until edges are slightly browned and you can easily scrape out the insides.
    If you are planning to add any other veggie mix-ins, lightly saute them in some avocado oil while spaghetti squash is baking. Suggestions: red onions, bell peppers, mushrooms, etc.
  • Use a fork to scrape out insides of spaghetti squash after baking. Keep an oven mitt on the other hand, as the spaghetti squash will be very hot. Scoop the insides of both halves into a medium/large bowl. 
  • Add 1/2 cup of marinara sauce, 1 cup Cabot Cheese shredded mozzarella cheese and season with Italian seasoning, fresh cracked salt and pepper, to taste. Mix well. (If you are adding any other veggie mix-ins and already sauteed them, incorporate them here.) Divide the filling evenly and scoop back into the spaghetti squash skins. 
  • Sprinkle another 1/2 cup of Cabot Cheese shredded mozzarella cheese on top of each half. Top with pepperoni slices (as many as desired). Place back in oven for another 5 minutes, or until cheese is melted.
  • Remove from oven, then top with chopped basil for garnish, if desired. Serve immediately.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

Nutrition

Calories: 312kcal | Carbohydrates: 20g | Protein: 16g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 659mg | Potassium: 428mg | Fiber: 4g | Sugar: 9g | Vitamin A: 854IU | Vitamin C: 8mg | Calcium: 346mg | Iron: 1mg