Cheesy Spaghetti Squash Boats
These cheesy spaghetti squash boats made a perfect weeknight meal for the whole family. I always forget how easy it is to whip this dish together and its so healthy and filling for all my boys! We always serve with a side of regular pasta or baguette for the boys too! Fall is here, so naturally spaghetti squash goes hand in hand for the season. For our topping we use a quick meat sauce that works perfectly. If your looking for a quick weeknight meal than look no further because this recipe is great for the season and you and yours!
Servings: 4
Ingredients
- 2 spaghetti squash cut in half lengthwise
- 2 tbsp olive oil
- 1 lb ground beef
- ½-1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp dried oregano
- 12 oz marinara sauce we love Rao's
- 1 cup shredded mozzarella cheese
- fresh basil for topping
Instructions
- Preheat your oven to 400F degrees.
- Cut your spaghetti squash lengthwise. Season with about 1 tbsp olive oil and a sprinkle of sea salt and black pepper.
- Bake in the oven for 40-60 minutes (depending on the size) until softened and tender. You know it's ready when you use a fork to scrape it and it looks like spaghetti.
- Meanwhile, heat a large skillet with about 1 tbsp olive oil on medium heat. Add your ground beef.
- Break up your beef a little and add all the seasonings, salt, and pepper. Cook until your meat is mostly cooked through.
- Add in the marinara sauce and let it simmer for a few minutes.
- Add a couple spoonfuls of the meat sauce to each spaghetti squash half until they're filled.
- Sprinkle with shredded mozzarella and warm in the oven at 400F degrees until the cheese is melted. About 10-15 minutes.
- Remove from the oven, sprinkle with fresh basil, and enjoy!
Notes
For Storing: Store leftovers in an airtight container in the fridge for 3-4 days. You can scoop the insides of the spaghetti squash out to fit it into a container.