Spaghetti Squash Boats

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– 1 spaghetti squash
– 1 small zucchini, sliced
– 1 small yellow Italian squash, sliced
– 1/4 cup red onion, diced
– 1 clove garlic, minced
– 1 can diced tomatoes, 12oz
– 2-3 round slices mozzarella cheese
– 1 tbsp olive oil
– chopped parsley


Preheat oven to 425 degrees F and slice spaghetti squash in half lengthwise (like a hotdog) and scrape out the seeds. Place spaghetti squash flesh down into a clear pyrex glass and add 1 inch of water or broth. Bake for 35 minutes. Meanwhile, add olive oil to a medium saucepan and heat over medium heat. Add garlic and onion. Cook for 2 minutes and add other vegetables. Cook for 5 minutes. Add can of diced tomatoes and bring heat down to simmer. Simmer for 10 minutes. Once spaghetti squash is finished, bring out of the oven and turn it over so flesh is facing upwards. Use a fork to scrape the noodles and then scoop vegetables inside. Mix together. Add slices of mozzarella cheese and place back into the oven until cheese melts.

The human behind the food

All recipes have been prepared by Devin Bowes, owner of Nutrication Wellness.