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!
Ingredients
- 1 Spaghetti Squash
- 1 Teaspoon Olive Oil or, use an olive oil spray
- ½ Cup Marinara Sauce
- 1 Cup Mozzarella Cheese
- ¼ Cup Parmesan Cheese
- 1 Teaspoon Italian Seasoning
- Sea Salt to taste
- Black Pepper to taste
- Red Pepper Flakes optional; to taste
Instructions
- 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!
Calories: 402kcal | Carbohydrates: 40g | Protein: 22g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 45mg | Sodium: 968mg | Potassium: 793mg | Fiber: 9g | Sugar: 17g | Vitamin A: 1301IU | Vitamin C: 14mg | Calcium: 675mg | Iron: 3mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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