Beefy Spaghetti Squash Boats
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Beefy Spaghetti Squash Boats

Submitted by: Isabel De Los Rios

Prep Time: 20 Minutes

Cook Time: 1 Hour

Servings: 2

Impress your guests with some fancy (and healthy) beefy spaghetti squash boats! Who wouldn’t turn into a vegetable enthusiast after eating this unique and flavorful recipe?


    1/2 c. white mushrooms

    14 1/2 oz. diced tomatoes, canned

    2 tbsp. mild cheddar cheese

    1 med. spaghetti squash

    1/2 lbs. ground beef

    1/2 c. green bell pepper

    1/2 c. onion

    1 clove garlic

    1/2 tsp. dried oregano

    1/2 tsp. dried basil

    1/4 tsp. sea salt

    black pepper to taste


Preheat oven to 375ºF. Wash outer skin of spaghetti squash. Cut off ends then cut in half, lengthwise. Remove seeds with spoon or fork. Put both halves face-down in a glass baking dish. Pour filtered water in glass Pyrex dish so that it submerges half of each spaghetti squash shell. Bake for 30 minutes or until fork tender. Let cool for 45 minutes. Gently scrape insides of spaghetti squash with fork to remove strands. Set both shells and spaghetti squash strands aside.

Preheat oven to 350ºF. Chop green pepper, onion, and mushrooms; mince garlic and set aside. Warm up a skillet or pan on medium-low heat. Add beef and break it into small pieces. Add green pepper and onion and cook for 10 minutes until beef is no longer pink. Add garlic, oregano, basil, salt, pepper, and mushrooms; cook and stir for 2 minutes. Add tomatoes; cook and stir for about 10 minutes uncovered, until liquid has evaporated.

Thoroughly combine spaghetti squash beef mixture.

Fill the inedible shells with half of the mixture each; place in shallow baking dish, face-up. Sprinkle with cheese and bake for 15 minutes.