Marinara Spaghetti Squash Boats

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Filled Spaghetti SquashHave you seen my tip on cooking squash like spaghetti squash or butternut squash? I always used to attempt to slice those things in half like all the instructions say to do. In the process of using brute strength to power the knife through, I risked losing a finger and just got afraid tired of the whole process. Enter the world’s easiest squash cooking tip ever…

Prick a whole squash a few times all over with a fork to pierce the skin. Plop it into a baking dish or pan. Put it in a 350 degree oven for 50-60 minutes. Take it out and pow! Cooked squash that doesn’t require super human strength or reattaching fingers to slice. You simply slice in half, scoop out the seeds, and serve however you’d like. You’re welcome.

I love using spaghetti squash in place of regular noodles. Sometimes I use all squash and other times I use a combination of squash and actual pasta. Just depends on the mood. Since this week’s theme is Italian and I happened to have spaghetti squash, I filled the halves with a lasagna-like filling and ate them that way.

Don’t forget we are a dairy free household for the most part due to The Kid’s dairy allergy, so make sure to check out the notes after the recipe.

Marinara Spaghetti Squash Boats Italian Spaghetti Squash Boats

  • 2 small – medium sized spaghetti squashes
  • 12 oz block (340g) of firm tofu, crumbled
  • 1 cup (250g) marinara sauce
  • 4 oz (112g) shredded mozzarella cheese

Preheat your oven to 350 degrees. Prick your spaghetti squash several times with a fork. Place the squash in a pan or baking dish, and bake at 350 degrees for 50-60 minutes. Remove from oven and cool slightly.

Slice the squash in half to form two “bowls” and scoop out the seeds. Mix the crumbled tofu and marinara sauce in a bowl. Fill the squash with the tofu mixture and top evenly with the shredded cheese.

Place the filled squash halves on a cookie sheet and broil under your oven’s broiler for about 5 minutes until the cheese is browned and melting. Remove from oven and cool slightly.

Makes 4 servings at approximately 310 calories – 13g protein, 33g carbs, and 14g fat.


  • Each of my squashes were just over 1 1/2 lbs so you want about 3 lbs total. It doesn’t have to be exact but I wanted to give you an approximate size besides the generic small and medium.
  • Tofu is a great, dairy free sub for ricotta cheese (and a hella bunch of other stuff!) but I realize that not everyone is a fan of “weird” foods. You can use cottage cheese, ricotta cheese, or fat free versions of either in place of the tofu.
  • I used Trader Giotto’s basil marinara sauce for this recipe. It’s Trader Joe’s fancy brand of their Italian stuff. I love the flavor and also like Paul Newman’s marinara. Any old pasta sauce and flavor will work.
  • Yep, in case you were wondering, the cheese we used was dairy free mozzarella shreds and not real cheese. Go ahead and use real cheese please. It will end up slightly more melty and delish than ours. Not a complaint but vegan cheese may get the taste close to the real thing, but it will never have the stretchy gooey goodness of that from a cow.

I love these bowls and you can pretty much stuff them in any way you’d like that resembles pasta. Toss in mushrooms and an alfredo sauce to make a white lasagna version. I shredded the squash into spaghetti strands with my fork with each bite. You could shred the squash before filling and then put it all back in like twice baked potatoes, but where’s the fun in that?!

Go crazy! 😉

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