If an easy, delicious, low-carb dinner is calling your name, then look no further because this is it! My Spaghetti Squash Pizza Boats are the perfect way to enjoy the flavors and taste of pizza, but rolled into one of my favorite fall ingredients. This recipe is also naturally gluten-free and vegetarian, so you already know that it’s going to be both healthy and delicious!
As a mom of two rambunctious little boys, I am no stranger when it comes to making pizza for dinner. In fact, I would say almost every other night has one of my boys requesting pizza. And while pizza is of course delicious and welcomed in our household, sometimes, I just need something a little different for myself. I am not someone who regularly craves traditional pizza, so I’m always looking for slightly healthier options to make myself on the boys’ pizza nights.
Lately, my favorite dinner to make myself has been these Spaghetti Squash Pizza Boats, and I have to say, they are truly the perfect solution if you are a little burnt out on traditional pizza crusts. Not only is spaghetti squash lower in carbs, but it is also high in fiber, keeping you full and satisfied for longer. And when paired with delicious, creamy tomato sauce and fresh mozzarella cheese? It’s a truly unbeatable combination that I would gladly eat once a week.
And if you’re new to the world of spaghetti squash, let me be the first to introduce you to this delicious fall veggie. When cooked properly, it forms long, spaghetti-noodle-like strands that make the perfect base for your favorite sauce and toppings. It’s neutral in flavor, high in fiber, and naturally grain-free, making it perfect for those who are gluten-sensitive or otherwise stay away from grains!
To make these pizza boats, start by preheating your oven to 400 F. Next, prepare your spaghetti squash by slicing it in half and using a spoon or melon baller to remove the seeds. Spray or brush your spaghetti squash halves with olive oil, then sprinkle generously with sea salt.
Place the spaghetti squash halves cut-side down on a baking sheet and bake for 40 minutes. Once the spaghetti squash is done, remove it from the oven and flip it right-side up. Use a fork to “fluff” the insides, until you get those long, spaghetti noodle-like strands.
Add your marinara sauce to the squash halves, followed by the mozzarella balls, parmesan cheese, and Italian seasoning. Finally, place your topped spaghetti squash back in the oven for 15 minutes, until the cheese gets all melty. Once done, remove from the oven, serve, and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!
WHAT DID YOU THINK?
Rate + Review
These are so so delicious. And easy to make. We love them and now make them weekly !!!
I am so beyond happy to hear that, Susannah! Thank you so much for making this recipe, and for leaving such a kind review!
This looks delicious! I’m assuming it could be made in an air fryer?
Hi Donna! This recipe has not been tested in an air fryer, but I do believe it could! If you decide to try it, let me know how it turns out for you!